That made it even more imperative that I bake some amazing crackers for Claire’s memorial. I located the following recipe, one I would never have tried otherwise. I didn’t have time to test it before the day of the memorial. Fortunately, this is a super easy recipe. The hardest part is rolling the dough—and that is not so hard.
Almond Crackers
2 cups blanched almond flour (not almond meal)
1 and 1/2 tablespoons olive oil
1 and 1/2 tablespoons water
1 teaspoon sea salt (divided)
Preheat oven to 350 degrees.
Using a fork, mix almond flour, olive oil, water, and 1/2 teaspoon salt until it forms a ball. Cut parchment paper the size of a large cookie sheet. Press dough between two sheets of parchment paper, rolling to 1/16” thickness. Slice into crackers. Do not worry if the edges are not straight. Carefully lift parchment over cookie sheet. Remove top level of parchment paper. Use a salt shaker to sprinkle with remaining salt.
Bake at 350 degrees for 6-9 minutes, until crackers are lightly browned. Cool completely before moving. Transfer to airtight container.
I haven’t tried the variations suggested in the original recipe, but you can have fun adding herbs or seeds or substituting honey for some of the liquid. Can be topped with cinnamon instead of salt.
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At the memorial, Claire’s husband smiled and gave me the thumbs up after tasting the crackers. The few that I had kept at home (those pesky edges that weren’t uniform in shape) were still crisp several days later. I am planning to make these again for my family, especially as the crackers are vegan, and my sister cannot eat dairy.
Thanks Claire! I will always think of you when I make this recipe.