Miracle Crackers: Grain-Free, Low-Carb, and Keto-Friendly

1. Preheat the oven to 340°F (170°C ).
2. Line a baking tray with non-stick baking paper.
3. Put all the dry ingredients in a large bowl and mix well.
4. Add the coconut oil to the boiling water so it melts.
5. Once the coconut oil has melted, add this to the dry ingredients and mix well to form a wet dough that’s kind of cement-like.
6. Pour the sludge into the lined baking tray and smooth it out with a spatula. If the mix is being really uncooperative, sprinkle it with water so it gets a bit wetter and therefore spreads easier. This means you’ll have to cook them longer.
7. Press down the mix roughly so it spreads out, then place a second sheet of non-stick baking paper on top of the cracker blanket and carefully apply pressure to make the mixture thinner and so that it covers the whole tray. It’s easier doing it this way than with a rolling pin.
8. Remove the top piece of baking paper and bake the crackers for 30 minutes. If you can, use a flat surface to flip them over (like you would one half of a cake) and bake for another 20 minutes. If you find the outside bits are going nice and brown but the inside is still a bit raw, break off the cooked bits and keep cooking the middle. They need to be really crisp and golden brown, not raw and wet or soft.
9. Turn off the oven and leave them to cool fully and dry out before breaking up into rough squares or rectangles for serving.
10. If after a day or so you find they need to be crunchier, stick them back in the oven for a blast. The main thing is to let them truly cool down before you store them, or any residual heat will make them sweaty and soggy. Ewww.

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