Plain Ol' Crackers

I found this recipe in The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart and Denene Wallace (theirs is named "Simple Crackers")...though I did adapt it a little bit because I wanted to make it casein free as well as gluten free, rice free, and didn't particularly care about the sugar-free/low carb aspect...so I changed the sugar as well.

These were really good...nice and buttery and salty...not exactly like a cracker should be texture-wise...but decently crunchy and the flavor was definitely there. I think they'd probably work well for any kind of dip that would/could use crackers (spinach and artichoke dip comes to mind)...but are mighty tasty by themselves. These are primal-friendly.

Ingredients:

• 3 cups almond flour
• 1 tbsp. honey
• 1/4 and 1/8 tsp. baking soda
• 1/2 and 1/8 tsp. cream of tartar
• 1 tsp. salt
• 1 egg
• 1/4 cup ghee, melted
• coconut oil or other oil to use as a grease to prevent sticking (I used maybe 1-2 tsp. total)
• For egg wash and topping: 
• 1 egg
• 2 tbsp. water
• 1 tsp. kosher salt

Directions:

1. Position two oven racks in the slots just above and below the center position (also sometimes called positions B and D; center is C). Preheat the oven to 300F. Lightly grease 2 cookie/baking sheets with coconut oil or ghee. Cover said cookie/baking sheets with parchment paper (the oil helps the paper stick to the pan), then grease the parchment paper with a little oil as well.
2. In a bowl, combine the egg, honey, and ghee. Whisk until well blended.
3. Add the almond flour, salt, baking soda, and cream of tartar. Stir until all the ingredients form a doughy-type of mixture (similar to playdough consistency). If your mixture is too dry to form into a ball, stir in some water, 1 tsp. at a time, until the dough reaches the right consistency (I added about 3 tsp. total to mine). Roll into a ball.
4. Place the ball of dough between 2 sheets of parchment paper on a cutting board or flat service for rolling the dough out. Roll the dough (1/2 of it at a time if need be) until it's a little less than 1/4 inch thick. 
5. You can cut the dough into shapes (the original recipe said to do 2 inch rounds...which I did a little of as you can see in the picture before getting annoyed/bored) or just roll it out and cut it into approx. 2 inch pieces using a butter knife or pizza cutter (which is what I did for the non-rounds). IF you do non-rounds, do the next step BEFORE transferring the dough to the cookie sheets (to save you from having to egg wash each individual cracker). If you do rounds, you have to wait until after they're on the cookie sheet. 
6. Apply the egg wash (beat the 1 egg and 2 tbsp. water until frothy...then spread on the dough) and top by sprinkling with kosher salt (or herbs or whatever else you prefer). 
7. If you haven't already done so, put the dough pieces on the cookie sheet. They will NOT spread while they bake, so you can have them fairly close together.
8. Bake for 15 minutes, then rotate the pans and switch their places in the oven and bake for an additional 10-15 minutes, until golden brown and crisp. If you don't spread them thin enough, they might take longer...though if you spread them super thin, they won't take as long. As a good rule, just keep checking on them every few minutes after they've been rotated/switched. If need be, remove the thinner ones to cool on the wire racks as needed so they don't burn.
9. Once done, immediately transfer them onto wire racks to cool (don't leave on the cookie sheets). They get crispier as they cool.