Jeri Mills M.D.

Dark Rye Style Gluten-Free Crackers

Dark Rye Style Gluten-free Crackers
• 1½ cups blanched almond flour (not almond meal)
• ½ cup ground flaxseed meal
• ½ teaspoon salt
• 2 tablespoons Caraway seeds
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon molasses
• 2 egg whites
• Optional: 1 more Tablespoon caraway seeds sprinkled on top while rolling.
1. Place almond flour, flax meal, salt, coco powder and caraway seeds in a food processor. Pulse to combine.
2. Add the egg whites and molasses then pulse until a ball of dough forms
3. Separate dough into 2 halves
4. Place each piece of dough between 2 pieces of parchment paper
5. Roll out dough to ⅛ inch thick, or even thinner
6. Remove top piece of parchment paper. If you choose to have more caraway seeds on top, sprinkle them now, recover and roll to set seeds into dough then remove top sheet of parchment.
7. Cut into 1 inch squares
8. Transfer bottom piece of parchment paper with rolled out dough onto a baking sheet
9. Repeat process with remaining piece of dough
10. BAKE at 350° for 8-12 minutes
11. Whole recipe makes 2 full baking sheets
12. Serve or store in a ziplock bag. Freezes well