almond flour crackers

preheat your oven to 350°f (175°c) and line a baking sheet with parchment paper. pour in a medium bowl, whisk together the almond flour, gluten-free flour blend, ground flaxseed, ground chia seeds, garlic powder, rosemary, and salt. pour in a small bowl, beat the egg and mix in the avocado oil. pour this wet mixture into the dry ingredients, stirring until a dough forms. place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thick. the thinner the dough, the crispier the crackers. using a pizza cutter or sharp knife, cut the rolled out dough into squares or rectangles. transfer the parchment with the cut dough to the lined baking sheet. bake in the preheated oven for 12–15 minutes, or until the crackers are golden brown and crisp. allow the crackers to cool completely on the baking sheet before storing them in an airtight container.