Everything Crackers

 These crackers are delicious enough to eat alone, 

but they're also great vehicles for all sorts of dips.

I miss everything bagels.  Is there anything as satisfying as that salty, oniony mix?  With a small tweak to this cracker recipe, we can (sort of) replicate that taste.  Plus this is a good cracker recipe to accompany dips and soups.  (I'm making Amy's Split Pea soup tonight and wanted some crackers to go with it.)

Also, I doubled the recipe.  Why not have some extra crackers around the house?  Here's the original (undoubled) version:

Ingredients:

• 2 cups of blanched ground almond flour
• 1/2 teaspoon of sea salt
• 1 large egg
• 1 egg white in a bowl with a brush
• 1 tablespoon of olive oil
• 1 tablespoon of poppy seeds
• 1 tablespoon of sesame seeds
• 1 tablespoon minced, dried onion
• coarse salt to sprinkle on top of the crackers

Directions:

1. Preheat oven to 350.
2. Combine the flour and salt in a bowl and mix.
3. Add the egg, minced onion, and oil, and mix.
4. Shape the mixture into two balls of dough.
5. Place each dough ball on a non-stick baking mat (I used silpats), then place a piece
   of parchment paper (or other non-stick mat) over the ball and roll the
   dough into a thin layer.
6. Brush the top of the cracker sheets with egg white, and then sprinkle
   the seeds and coarse salt evenly over each sheet.
7. Score the crackers with a pizza cutter.
8. Bake for about 15 minutes, or until they start to lightly brown.
9. Cool for about 15 minutes and break apart into crackers. 
10. Store in a sealed container. (I actually might leave my tupperware unsealed to avoid the gumminess that seems to overwhelm everything almond flour-based.  But I'm planning on eating these pretty quickly.)

These are actually better than many of the store bought gluten-free options (and we can't eat those on SCD anyway).