Dor's Almond Flatbread

Source: Dor Mullen


2 cups
almond meal
3⁄4 teaspoons
olive oil
3 tablespoons
water (use up to 4 T or enough to make a ball that will roll out)
2 teaspoons
herbs (OPTIONAL rosemary, curry )
5 drops
food-grade citrus essential oil mixed with water (OPTIONAL)


Preheat oven to 350 degrees.

Mix all the ingredients in a bowl by hand and form a ball.

Tear off two sheets of parchment paper to fit your cookie sheet. Flatten the ball of dough somewhat on one sheet of the parchment. Cover the dough with the second sheet and roll out quite thin. Transfer to a baking sheet and remove the top sheet. Score before baking into cracker size shapes, cutting all the way through to avoid breaking when you separate them.

Bake on a higher shelf until the edges start to brown, about 20 minutes, sooner if you have rolled them very thin. Remove outer, browned ones and return pan to oven to finish the baking, about another four minutes.


Dietary Preferences: