Onion, Rosemary, Thyme and Sea Salt Crackers – GAPS, Paleo & SCD Friendly
These crackers are absolutely delicious and such a welcome addition to the GAPS diet once you are able to tolerate almond flour and herbs. The crunch and taste are to die for. I have taken these to many social events and people always rave about them and ask for the recipe. I originally found this recipe on the Fast Paleo website (https://fastpaleo.com/recipe/paleo-onion-crackers-with-thyme-rosemary-and-sea-salt/). Unfortunately the link to the original person who created this recipe is inactive so I can’t give them the true glory they deserve. I usually make a double batch of these as we are always sharing them with others. Anyway I hope you enjoy these crackers as much as we do
  1. Preheat the oven to 150 deg celcius (300 F). Place the dry ingredients (almond meal, garlic and onion powders and salt) in a bowl and mix with a fork until well combined. Add the egg white and mix using the fork or a hand blender to form a dough. Shape the dough into a ball and place between two pieces of baking paper. Roll out the dough using a rolling pin to desired thickness (usually a few mm thick). Score the dough using a very sharp knife to desired shapes. We prefer bite sized (approx 3 x 4cm). Brush the dough with extra virgin olive oil and sprinkle with additional sea salt, thyme and rosemary. Over time you might adjust the amounts used to taste. Carefully lift up the baking paper and place onto the baking tray. Bake for 12-15 minutes until lightly browned. Remove from oven and allow to cool before breaking into individual crackers. These crackers can be kept in a sealed container for many weeks.
Recipe Notes