*Coconut almond crackers

Almond flour - 2 parts

Coconut (shredded) ground into flour consistency

Tapioca starch 1/2 part

Pea Protein Isolate 1/2 part

Butter or coconut oil or olive oil  1/3 part

Sea salt 2/3 t 

Caraway seeds, garlic powder, miso and coconut aminos to taste


Add enough water or coconut milk to make into a dough consistency.


Flatten onto greased pizza or cracker pan or cast iron and bake at 420 for 150 25 minutes.


I'm going to experiment with two replacements for the pea protein

one- sprouted, cooked lentils dried and ground

two- sprouted, cooked lentils, pureed (reduce other liquid slightly to compensate and maintain thick dough) 

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