Ingredients

• ¼ cups almond flour
• ¼ teaspoon ground black pepper
• ½ teaspoon salt
• ½ teaspoon baking pow- der
• ¼ teaspoon dried basil Pinch of cayenne pepper 1 clove garlic, pressed
• tablespoons basil pesto 3 tablespoons butter

Directions

• Preheat oven to 325 degrees Fahrenheit.
• Line a cookie sheet with parchment paper.
• In a medium bowl, combine almond flour, pepper, salt and baking powder and whisk until smooth.
• Add basil, cayenne, and garlic and stir until evenly combined.
• Next, add in the pesto and whisk until the dough forms into coarse crumbs
• Cut the butter into the cracker mixture with a fork or your fingers until the dough forms into a ball
• Transfer the dough onto the prepared cookie sheet and spread out the dough thinly until it’s about 1 ½ mm thick. Make sure the thickness is the same throughout so that the crackers bake evenly.
• Place the pan in the preheated oven and bake for 14-17 minutes until light golden brown in color.
• Once the dough has finished baking, remove it from the oven.
• Cut into crackers of the desired size or break into pieces.