Almond Poppy Crackers Adapted from Martha Stewart Living Ingredients: Makes about 20 crackers 1 ½ cups / 5.1 oz / 145 grams almond flour (Bob’s Red Mill works great) 1 tablespoon poppy seeds 1 tablespoon olive oil 1 teaspoon fine grain salt 1 large egg white Directions: Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius) and place in a rack in the middle. Line a baking sheet with parchment paper. Set aside. In a large bowl combine almond flour, poppy seeds, olive oil, salt, and egg white. Mix well. Transfer mixture to the lined baking sheet, cover with a sheet of parchment paper and with a rolling pin, roll out dough to a thin rectangle about 8 by 12 inches. Carefully peel off the top parchment paper sheet and with a paring knife (or pizza cutter), cut into crackers. Bake until golden brown, about 12-14 minutes (watch closely for the last few minutes because the crackers can turn from brown to burnt rather quickly) Remove from the oven and let cool completely. Once cool, carefully snap the crackers apart along the score line. Store at room temperature in a container with a tight fitting lid. Best if used within a week! Enjoy!