Lately I have been OBSESSED with these paleo and vegetarian (not vegan) cracker flatbreads made from just 3 simple ingredients.

I spent a year in Norway where open face sandwiches were a way of life- includng ones made with "kanake bread"- (Im pretty sure it translates to "cracker bread"). In the US we call this a type of flatbread- and top then with our own culture's ingredients- like smoked salmon, caviar, meats and cheeses- or bruschetta, even.  Today this remains a comfort food for me (let's be honest, they are basically an adult "lunchables")- topping them with luncheon meat, jam and cheese, or creme fraiche and smoked salmon- Im into it!

Confession: I wanted to get this recipe up and did not take the time for a proper photo shoot- so these are just snapshots in bad lighting from my own poorly lit kitchen. You are welcome:)

ngredients:
4 cups almond flour
2 duck eggs or 3 chicken eggs-scrambled before adding to flour
1/2 tsp of sea salt 


Mix ingredients in bowl with a fork, mashing the dough into any dry parts until thoroughly mixed. Shape into a ball and divide in half (each half makes 6 flatbreads).

Place dough between 2 sheets of parchment paper


Using a wine bottle or rolling pin, flatten dough to desired thinness (too thin and they will break more when you bite in- but too thick is also more "cookie like"- I like to be about 1/8 inch and no more than 1/4 inch which is on the thick side). TIP: I roll my dough on a rectangle cutting board but any flat surface will do.

Using the parchment paper, roll the uneven sides to create a rectangle with straight edges and re-roll just the parts that are now too thick- try to get it as even as possible. Add additional salt the top of the flatbreads if desired. If you wish to have fresh herbs in your flatbread (as in picture #3 above), then you can mix them into your dough or simply spread them on the parchment before you roll out your dough. Rosemary is a popular add-in. 

Cut into 6 pieces and transfer to a cookie sheet lined with parchment paper using a spatula. You will turn them upside down when you place them. Optional: if you are a salt lover you can salt both sides but this makes them fairly salty- many will prefer only 1 side salted. 

Bake on 350 for approximately 17 minutes- longer if you want then more brown but watch closely at this time.

Take out and cool, top with favorite ingredients like homemade chia seed marmalade (pictured), deli meat and vegan cheese and veggies, or cashew creme fraiche and smoked salmon (not pictured)

Enjoy! 

i was asked how long they last- well they were gone before the week is up:) i tend to binge them when I make them and I don't share very well:) (I'm working on that).

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