• 1 ½ cups almond flour (If you have a high speed blender try using whole almonds to make your own)
• 2 tbsp ground flax seed
• 1 tbsp fresh rosemary & 1 tbsp fresh thyme, finely chopped
• ½ tsp sea salt
• 1/8 tsp ground pepper
• 1 tbsp macadamia nut oil or almond oil
• 1 egg (preferably organic)
• 1 tsp filtered water

Directions:

1. Preheat the oven to 180 degrees.
2. Add all the ingredients to the blender and blend on low to form a dough. (It should form a ball and stick together & not stick to your fingers or hands.  If it does add another tbsp. of oil).
3. Place the dough between two sheets of baking paper and roll out to about 2mm thickness (or preferred thickness)
4. Peel off the top sheet of baking paper
5. Cut into about 5cm squares
6. Place the bottom sheet with the cut dough on it onto a baking tray
7. Bake in oven for 12 – 15 minutes until lightly browned.
8. Store in the fridge for up to 5 days or at room temperature for up to two days.

Inspiration from http://www.elizabethrider.com