Ingredients
- 1 1/4 packed cup Blanched Almond Flour
- 1 packed cup + 4 Tbs Chestnut Flour
- 3/4 Cup Coconut Palm Sugar
- 2 1/2 Tsp. Baking Soda (or baking powder)
- 1/4 Tsp. Salt
- 2 Tsp. Cinnamon
- 1/2 Tsp. Powdered Ginger.
- 1/4 Cup Applesauce.
Preparation
Step 1
Preheat oven to 315 degrees.
In a bowl combine all ingredients (this could also be done in a food processor). Using your hands mix the dough until it becomes thick and holds together. Kneed it for a few minutes until it is smooth.
Divide the dough in half, and roll out thin (1/8 inch or thinner) onto a sheet of parchment paper into a large rectangle. Using a knife or pizza cutter, cut the dough into square pieces. Gently separate each piece so that that all of the edges are exposed. Using a fork, prick a few holes into each cracker. Transport the sheet of parchment onto the cookie tray (Do not bake crackers directly on sheet as they may stick)
Place in the oven and bake 13-15 minutes. Crackers will become lightly brown. Keep an eye towards the end of the cooking time to make sure the edges do not burn. Remove from oven and allow the crackers to cool and harden before removing them from the pan.
Repeat with second portion of the dough. (Note: Prepare the second tray of crackers while the first bakes, you do not wanting the dough to sit around for a long period of time as the baking powder/soda will loose some of its oomph.)
Store crackers at room temperature once cooled in a sealed bag, or in the freezer for another day!