Spring Herb Cracker Snack Boards

For herb crackers*:

1 3/4 cup almond flour

2 Tbsp. finely minced fresh herbs, such as rosemary or thyme

1/2 tsp. garlic powder

1/2 tsp. kosher salt

1 Tbsp. melted ghee or coconut oil

1 large egg

For snack board:

Goat cheese

Lightly salted Marcona almonds

Fresh radishes, peas, cucumber, and/or spring veggies of your choice

Fresh strawberries

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside. 
2. In a large bowl, combine almond flour, minced herbs, garlic powder, and salt. 
3. In a small bowl, whisk together ghee or coconut oil and egg until well combined. 
4. Add the wet ingredients to the dry, and mix until well combined. At first, it will seem like there isn’t enough moisture, but keep mixing - it will come together!
5. Transfer the dough to a large piece of parchment paper. Gently press the dough into a circle. Top with a second piece of parchment paper over the dough, and use a rolling pin to gently roll the dough to about 1/4-inch thick. 
6. Remove the top parchment paper. Use a sharp knife or pizza cutter to cut the dough into 1.5-inch squares. (Or, use a small cookie cutter [about 1.5 inches] to cut the dough into fun shapes, such as circles, flowers, hearts, etc. Re-roll the scraps until you’ve used all the dough.)
7. Transfer the cut pieces to the parchment-lined baking sheet. Bake at 350 degrees for 15-18 minutes, until golden brown. 
8. Remove from the oven and allow the crackers to cool on the baking sheet. They will crisp up as they cool. 
9. Transfer cooled crackers to an air-tight container and store at room temperature for up to five days. 
10. Serve the cooled crackers with your favorite dips, or arrange into a snack/charcuterie board! For these Spring Herb Cracker Snack Boards, I used goat cheese, marcona almonds, radishes, cucumbers, peas, and strawberries. 
    

*Spring Herb Cracker recipe is adapted from Spring Herb Crackers found in Food as Medicine Everyday: Reclaim Your Health with Whole Foods, by Drs. Julie Briley and Courtney Jackson, 2016, NUNM Press.