From Julia 'Nomad' Deppe
Ingredients
 Hazelnut meal 1/2 cup
 Almond flour 3/4 cup
 Hemp seeds 1/2 cup
 Flax meal1 tbsp
 Rosemary2 1/2 tsp
ground
 Garlic1 clove
minced
 Sea salt 3/4 tsp
 Extra virgin olive oil2 tbsp
 Water2 tbsp

cookware

baking sheet
large mixing bowl
parchment paper
rolling pin
1
Preheat oven to 300 degrees Fahrenheit. Line half sheet tray with unbleached parchment paper.
2
Combine hazelnut meal, almond flour, hemp seeds, flax meal, rosemary, garlic and salt in a medium size mixing bowl. Mix thoroughly.
3
Combine oil and water in a small measuring cup. Pour into the dry mixture and thoroughly combine.
4
Form the dough into a ball and press onto lined sheet tray. Cover with a second piece of parchment.
5
Using a rolling pin, roll the dough into a uniform ⅛" thick rectangle.
6
Remove the top piece of parchment and score crackers into approximately 25 1 ½" x 1 ½" squares.
7
Bake for 15 minutes and then rotate sheet tray to ensure even cooking. Bake for another 15 minutes, or until the crackers are a light golden brown.
8
Remove tray from the oven and let crackers cool to room temperature.
9
Break cracker sheet along the scored lines - and enjoy!
Notes

Crackers should be stored in an air-tight container.