Herb Crackers
3 1/2 cups blanched almond flour
1 tsp sea salt
2 TBS finely chopped fresh rosemary
2 TBS finely chopped fresh thyme
2 TBS grapeseed oil
2 large eggs
Preheat the oven to 350. set aside 2 large baking sheets. Cut 3 pieces of parchment paper to the size of a baking sheets.
In a large bowl, combine the almond flour, salt, rosemary, and thyme. In a medium bowl, whisk together the grapeseed oil and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined.
Divide the dough into 2 pieces. Place 1 piece of dough between 2 sheets of parchment paper and roll to 1/16 inch thickness. Remove top piece of parchment adn transfer the bottom piece of the parchment with the rolled out dough onto the baking sheet, parchment paper side down. Cut the dough into 2 inch squares with a knife or pizza cutter.
Bake for 12 to 15 minutes until lightly golden. Let the crackers cool on the baking sheets for 30 minutes, then serve.