Preheat the oven to 350ºF.
In a small mixing bowl, combine the almond flour, tapioca starch, garlic powder, onion powder, salt, black pepper, and dried herbs and whisk together.
Add in the egg and olive oil and mix until a dough forms. Form the dough into a ball, then flatten slightly into a square shape that’s ready to roll out.
On a flat surface, place the dough between 2 sheets of parchment paper, then roll the dough out into a thin rectangle/oval shape with a rolling pin. In my opinion, the thinner the better here! But keep in mind you don’t want the dough to go past the parchment paper as you will need to transfer the dough to a baking sheet/pan.
Remove the top piece of parchment paper and set it aside as you’ll need it again.
Press clean and dry fresh herbs and (optional) edible flowers onto the top of the dough, pressing gently to secure them.
Once you’ve covered the dough in the fresh herbs, place the parchment paper back on top and press down gently. Roll the dough a few more times to really secure the herbs and flowers!
Cut the dough however you’d like! I use a flutted pastry wheel cutter for a ruffled edge. I like to cut them into longer rectangles or squares. Diamonds would also be adorable!
Transfer the bottom piece of parchment paper with the cut dough on top right onto a baking sheet or pan. Don’t separate the crackers before hand! They crack apart once baked.
Bake the crackers for 12-15 minutes or until they are a golden brown shade.
Once the crackers are cool, gently crack them apart.
To store the crackers, I keep them in an airtight container in the fridge for 1-2 weeks.
