1/2 Cup almond flour
1/2 Cup almond meal (like almond flour but with more texture. Can also use roughly chopped sunflower seeds or other nuts)
2 Tbsp. coconut flour
1 tsp. sea salt (or less)
2 egg whites
½ Tbsp. olive oil
1+ Tbsp. water
2 tsp. dried herbs of choice (I used rosemary and garlic)
Preheat oven to 350.
Mix all ingredients together until you can form a ball, adding more water if too dry
Roll out a portion of the dough (either 1/2 or 1/3) between 1 piece of parchment paper (bottom) and on piece of wax paper. Dough is sort of sticky. Use a rolling pin or glass to roll because you want to get it SUPER thin before baking – about an 1/8 of an inch.
Remove the top piece of wax paper. Take a pizza cutter and score rectangles on the dough.
Place dough/parchment paper on a cookie pan in oven for 15 minutes, then check and bake for 5 minutes more. You may want to continue to bake and check every 5 minutes until the crackers are lightly browned. Total time is around 25 minutes depending on how thin they are... I removed the crackers around the edges as they were thinner and browned faster.
Place the crackers still on the parchment paper on a cooling rack to cool! Store in airtight container – if there are any left!