I have made these coconut flour chia seed crackers before (often!) but chia is not allowed on AIP. Using the recipe as a template I came up with this new recipe for AIP friendly crackers and they are pretty good I have to say. Even the kids approve them.
Autoimmune Paleo Friendly Crackers (I think I am going to call them Friendly Crackers)
3/4 cup coconut flour
1/2 cup sliced or grated zucchini (buy organic, zucchinis are on the "likely to be GMO" list)
1/4 cup coconut oil
3/4 cup warm water (warm so the coconut oil melts)
1/2 tsp Himalayan pink salt or sea salt
1/8 tsp garlic powder
A sprig of fresh thyme
1. Preheat oven to 350F.
2. Mix all ingredients except the coconut flour in a food processor or a blender.
3. Add coconut flour last. It gets thick so you might have to mix it by hand with a spoon or spatula in the end.
4. Spread the mixture on a baking sheet with parchment paper. Put another parchment paper on top and use a rolling pin (or an empty wine bottle from your pre autoimmune paleo era) and roll the dough thin. It will cover the whole baking sheet.
5. Use a rotary cutter aka pizza cutter (also from the times you still ate pizza) and cut the crackers to the size you like before sticking them in the oven for about 20 minutes. Monitor them so they don't burn! (What I often do is when they look almost ready I turn off the oven and let them still sit and dry in the cooling oven. But you still have to monitor them, they could still burn.)
PS. Haven't still given up tea completely - had some organic English Breakfast tea with full fat coconut milk today. Be careful with coconut milks by the way, many of them have all sorts of icky additives. I buy often Aroy-D brand coconut milk which is in a BPA free carton and it is additive free. I also bought some shredded coconut from Tropical Traditions to start making my own coconut milk but haven't started yet.