2 c. almond four, lightly packed
1 c. Gary’s True Grit Einkorn Flour
½ c. flax meal
2 tsp. baking powder
1 tsp. salt
1 tsp. onion powder
2 tsp. coarse black pepper
¼ c. grated Parmesan cheese
3/4 c. tap water
2 T. olive oil

DIRECTIONS: Line two 11×17 sheet pans with parchment, cut to fit. I use plastic food-service gloves to press dough into pans. You can use a third sheet of parchment if you don’t have any or a plastic sandwich bag on your hands. Preheat oven to 350º.

Stir warm water and olive oil together in a small bowl. In a large bowl, measure out all the dry ingredients and stir with a fork. Add the water and oil mixture and stir well with fork to moisten the dough. It will be clumpy and crumbly.

Divide the dough roughly into two portions and using hands crumble half the dough over each pan. Press or roll the dough all the way to the edges. It will seem like it won’t be enough to get it all the way to the edges, but until you do, they aren’t thin enough. The dough WILL go to the edges of the pans with effort.

With a pizza cutter, score pressed dough gently into rows of 6 x 8 crackers, or 48 in a pan). Bake in 350º oven for about 18-20 minutes. Keep an eye on them so they don’t brown too much. I take out crackers around the edges early if they are getting too brown. The ones around the edges brown much faster. Remove the pans and cool. Separate into crackers along the scored lines.

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