Hello, my wonderful friends! Can you believe that the fall weather is quickly approaching us and that we are moving into the harvest season? I don’t know about you, but there is something about the fall season that is so inviting. The crisp air, the beautifully designed fall colored leaves, the bountiful options of pumpkin recipes on Pinterest ;), apple orchards, hayrides, bonfires, a cup of soup….mmmmm…. I just feel all warm and cozy inside, don’t you? It is a beautiful time of year. And yes, it does mean that winter is coming, but instead of dreading the coldest days of the next season, I choose to relish in today. And that means I am going to start collecting my fall soup recipes! 🙂

My post today is not going to give a soup recipe (although I have provided a link to one of my favorite fall soups below). Instead I am going to share with you how to make the most simple, yet absolutely delicious, cracker. It is grain-free, goes great with some organic, raw cheese (if dairy is tolerated), and most of all, can be a great addition to your fall soup! 🙂 So, go ahead and give these a try. You might find yourself eating more than you had anticipated. 😉 Thank you to Lexi from Lexi’s Clean Kitchen for this amazing recipe! I have modified the recipe slightly, but it is essentially the same. Head on over to her blog for the original and for some other great recipe ideas! 🙂

Ingredients:
1 large egg
1 cup almond flour (not almond meal)- Costco sells this for a great $!
1/4 cup ground flax meal
1 teaspoon Italian seasoning
1 clove garlic, minced
1/4 teaspoon sea salt, plus more for sprinkling on top of crackers
2 tablespoons Ghee (clarified butter) or expeller-pressed coconut oil

Directions:
Preheat your oven to 300 degrees, and roll out two large pieces of parchment paper (enough to cover a large pizza stone or a cookie sheet).

Combine all of the ingredients for the crackers and mix well with a spatula. Form the cracker mixture into a ball and place on one of the pieces of parchment paper. Place the second piece of parchment on top of the cracker mixture, and roll the crackers thin (1/8 inch thick) with a rolling pin. Remove the top piece of parchment, and score them into squares for crackers. Carefully slide the cracker filled parchment paper onto the pizza stone (or cookie sheet), and sprinkle the top with the additional sea salt.

Place the crackers in the oven for 20-25 minutes or until slightly browned. Enjoy the crackers with a cup of butternut squash soup or just by themselves! Lexi’s Clean Kitchen also has a wonderful eggplant dip that pairs well with these crackers, and you can find the recipe in her cracker recipe post here. 🙂

Being that we are in the fall season, I had to show you a couple cute pictures of my boys at the pumpkin and apple farm this past week!

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*Thank you to Lexi’s Clean Kitchen for this recipe! 🙂