Primal Almond Cinnamon crackers

Adapted from the Primal Blueprint by Mark Sisson. His recipe called for walnuts, I used almonds instead. His recipe also calls for only 1 Tablespoon of water, but mine was really dry so I ended up adding about 3-4 Tablespoons so I could spread the batter. Otherwise it was dry and crumbly.

Preheat oven to 375

2 cups raw almonds
1 tsp baking soda
1/4 tsp salt
1 Tbsp. cinnamon
1 Tbsp. honey
2 Tbsp. melted butter (coconut oil would work here too!)
1-4 Tbsp water.

Blend almonds, baking soda, salt and cinnamon in food processor until powdery.
Add butter and honey, (I melted the butter and honey together so the honey would blend easier) then add the water starting with 1 Tbsp and judging the texture. Continue blending until a smooth paste forms. He says the batter should be wet and sticky. Mine never really got there, but I could work with it.

Spread the mixture on a parchment lined cookie sheet and spread evenly into a 8x11 inch rectangle.
Bake for 12-15 minutes.
Cut into 12 crackers. (this makes large crackers, I think next time I will cut them smaller.)

Calories 113
Total Fat 9.7g
Cholesterol 5mg
Sodium 168mg
Total Carbohydrates 4.9g
Dietary Fiber 1.9g
Protein 3.4g