Oh, how often I have thought of these crackers!  #Facebook memories wins again. I was so overjoyed to see this post from three years ago this morning that I must share it with you. Plus, then I will be able to find the recipe again. Yay!

The aforementioned PALEO CRACKER recipe:

Garlic Crackers (Basics, Paleo, Keto, Serves 4-6)

• 1 cup almond meal
• 1 large garlic clove, finely chopped
• 1 tbsp. olive oil
• 1 large egg white
• ½ tsp. salt
• ½ tsp. paprika

1. Preheat oven to 350 degrees F.
2. Place all ingredients in a bowl and mix well.
3. Place the mixture on a sheet of baking paper with an additional sheet of baking paper over the top.
4. Using a rolling-pin or other cylindrical object, roll mixture out to about 1/8 of an inch thick.
5. With the baking paper still on top, cut pastry into individual, desired shaped pieces with a knife or a pizza cutter.
6. Carefully remove baking paper from the top of pastry.
7. Place individual pastries about ½ inch apart on parchment lined baking sheet.
8. Bake pastry in the oven for 15-20 minutes or until crackers are golden browned and crisp.
9. Allowing cooling for 15 minutes. Serve.

I did not have a rolling-pin handy, so smoothed it down between wax paper until thin enough.

My apologies to the creator of said recipe. I did not note my source in the g-doc. But then again, I would just mock you anyway because you pretentiously refer to this as pastry on multiple occasions. In that phase, I would have called it dough or squares or something that does not make me sound too good for my own food.

I do not have a regular cracker recipe for you because honestly if I am eating wheat I just use Ritz or one of those fancy water crackers.

I served these crackers with chicken liver pâté on the side (source unknown but possibly nom nom paleo).

Chicken Liver Pâté (Hors d’oeuvres, Paleo, Keto, Serves 6-16)

• 8 oz chicken livers
• 200 g (14 tbsp or almost 2 sticks!) butter, grass-fed
• 4 clove garlic
• 4 tbsp fresh tarragon, removed from stems or 1-1/3 tbsp dried
• 2 shallot, peeled and finely chopped

1. Melt the butter in a large frying pan over medium heat.
2. Add the shallot and garlic, then the chicken livers.
3. Flip the livers over to color the other side.
4. Remove from heat and set aside to cool.
5. Transfer all to a blender, add the tarragon and blend to a paste.
6. Chill in the fridge to set.

I served these at my last reception at Sekhet-Maat Lodge, August 31st, 2013 e.v.  I love and miss you all.

I cannot wait to make these again. I have no photo so have included on of the #babysatyr in his Pooh-jays, my favorite pajamas.