You don’t have to be following a gluten-free diet to love these crackers. They are a staple in my home and are often requested when I am invited out to dinner.

Ingredients    

• 1 cup almond meal (also known as almond flour)
• 1/4 cup parmesan cheese
• 3 T poppy seeds
• 1 1/2 tsp garlic powder
• 1/8 tsp salt
• 1/4 tsp Dijon mustard
• 1  egg white
• 1 T softened butter

Directions    

Preheat oven to 325 degrees

1. Mix together the almond meal, parmesan cheese, garlic powder, salt and poppy seeds
2. Add the egg white, Dijon mustard and soft butter to the dry ingredients mixing everything together using a flat spatula
3. Place small mounds, about 1 tsp each, of the mixture onto two small parchment lined cookie sheets
4. Flatten each mound by placing a small piece of parchment paper that has been sprayed with cooking oil over top the mound
5. Press down on the mound with a flat-bottomed glass to create a flat round cracker-sized disc
6. Repeat with each mound until all the mixture has been used
7. Place cookie sheets on the middle rack of the pre-heated oven and bake for 8 minutes until the crackers begin to brown around their outer edge
8. Cool on a wire rack and store in an air-tight container

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