The crunch of walnut pieces and the flavor of dill and chives makes this a perfect cracker for snacking. I especially like dill in summer, and it is so good in these crackers! It reminds me of working in the garden as a child and smelling the fresh dill on the breeze and feeling the warm sun on my body. These crackers are a fantastic addition to an appetizer spread, and I also like to mound a bunch of dinner leftovers on them for a quick snack. Who doesn’t love a quick, healthy snack? Prepared in advance, these will keep in the freezer for a month.

Dill and Chive Grain Free Crackers

Ingredients:

1 Cup Superfine Almond Flour**

1/2 Cup Raw Walnuts, Chopped into Medium Pieces

2 Flax Eggs (see instructions below)

2 Tablespoons Fresh Dill, Minced (can substitute 2 Teaspoons of Dried Dill)

2 Tablespoons Fresh Chives, Minced (can substitute 2 Teaspoons of Dried Chives)

1 Teaspoon Honey

1/4 Teaspoon Pink Himalayan Salt or Sea Salt**

* Making an egg substitute with ground Flax Seed is easy! Take one Tablespoon of ground Flax Seed and whisk it with 3 Tablespoons of water in a small bowl and let sit for 15 minutes until it becomes a gel like consistency. In this recipe I have used two Flax Eggs, so you would take 2 Tablespoons of Ground Flax Seed and 6 Tablespoons of water, whisk it all together and let sit for 15 minutes while you prepare the rest of the cracker ingredients.

**See In My Pantry for Product Resources

Directions:

Preheat the oven to 325º degrees, and line a baking sheet with parchment paper.

In a medium bowl, add your almond flour, dill, chives and salt. After your flax eggs are ready, whisk in the honey. Then, add the liquid to the flour mixture and whisk with a fork until well combined. Add in the chopped walnuts last, and incorporate into the dough.

Place the dough between two sheets of parchment and roll out with a rolling pin to 1/4″ inch thickness. Remove the top parchment sheet used for rolling, and put the rolled cracker dough with the bottom parchment on the cookie sheet. Place in the oven and bake for 15 to 20 minutes until golden brown and crunchy. Keep a close eye on them the last five minutes to prevent over browning. Cool on a wire rack, and then break them into whatever sized pieces you like!

These are delicious served with my Roasted Eggplant and Red Pepper Tapenade Recipe or Dairy Free Fresh Basil Pesto. If you would like more appetizer ideas, go to Kelly Bejelly’s post on her blog, A Girl Worth Saving, and check out her 35 Paleo Appetizers post here!