½ cup almond flour
½ cup fine cornmeal
1 cup certified gluten free oats, ground
3 tbs olive oil
6 tbs water
½ tsp salt
½ tsp onion powder
1 tsp cumin
1 chili powder
Preheat oven to 325°F.
In a medium bowl, combine the dry ingredients
Beat eggs, oil and water until foamy.
Slowly mix the wet ingredients into the dry and mix until a ball forms.
Divide into four parts.
Flatten one ball on a sheet of waxed paper, and cover with a second sheet.
Roll out to about ⅛ inch thick.
Remove top waxed paper and place dough on baking sheet.
Score with pizza cutter.
Repeat for rest of dough.
Bake 20 minutes or until lightly browned.
Allow to cool completely.
Separate into individual crackers and store in an air-tight container.