Submitted by: Regina Galbick
Prep Time: 15 Minutes
Cook Time: 30 Minutes
These work well for appetizers or as a snack on their own. If you are not a fan of cilantro, you can use any herb you like. Each serving is about 6 crackers.
Preheat oven to 375°F. Line a cookie sheet with parchment paper (this recipe requires the parchment; greasing won’t do). Lightly flour the parchment with extra bean flour.
In the bowl of a food processor, process the nuts and flax seeds to a fine meal; it should have the appearance of coarse cornmeal, with no visible pieces of nuts. Add the bean flour, salt, and soda, and process again until the mixture is combined.
Add the cilantro, coconut oil, and water to the processor and blend until the cilantro is well chopped and the mixture comes together in a moist dough.
Place the dough directly on the parchment, and roll it out to a rectangle about 7 x 10 inches big. You can make it smaller or slightly larger, depending on how thick you want your crackers. I recommend rolling out to a thickness or about 1/8".
Bake for 15 minutes. Remove from the oven and cut the large rectangle into smaller crackers (recipe should make about 25 crackers). Turn each cracker over individually. Return the crackers to the oven and bake another 10-15 minutes, until they are golden brown throughout.
Cool completely before storing in an airtight container. These will keep, covered, at room temperature, for up to a week. Enjoy!