These can be sweet or savoury, you decide. Keep these vegan by substituting ground flax for the egg. Savoury these are great with dips and sweet they are a gem with ice cream or sorbet.
Makes 10 to 12 1 inch/2.5cm crackers
1 egg, beaten (substiitute 1 tablespoon/15ml ground flax with 3 tablespoons/15ml warm water)
1 3/4 cups/1.68g almond flour
1/4 teaspoon/1ml salt
1/2 teaspoon/2ml stevia (sub pepper, or ground herbs for savoury version)
Preheat oven to 350F/175C/Gas 4
Mix the egg, salt and sweetener until well combined. Stir in the almond flour. Roll out on a surface that has been lightly dusted to 1/8 inch/3mm thick. Cut into i inch/2.5cm squares. Place on a parchment lined baking sheet for 12-15 minutes or until golden brown and crispy.