Almond Flour Chia Crackers with Smoked Salmon

Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.

In a large mixing bowl, combine 1.5 cups almond flour, 3 tablespoons chia seeds, 2 tablespoons flaxseed meal, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried dill, 1 teaspoon sea salt, and 0.5 teaspoon black pepper.

Add 3 tablespoons olive oil to the dry ingredients and mix well with a fork until the mixture resembles coarse crumbs.

Gradually add 3 tablespoons water, one tablespoon at a time, mixing after each addition until the dough comes together. The dough should be slightly sticky but manageable.

Place the dough between two sheets of parchment paper and roll it out to about 1/8-inch thickness. For even cooking, try to maintain a consistent thickness throughout.

Remove the top parchment paper and use a pizza cutter or knife to score the dough into approximately 2-inch square crackers.

Transfer the bottom parchment with the scored dough onto the prepared baking sheets.

Bake for 20-25 minutes, rotating the pans halfway through, until the crackers are golden brown and crisp around the edges.

Allow the crackers to cool completely on the baking sheets. They will continue to crisp up as they cool.

While the crackers are cooling, finely dice 0.25 cup red onion and 0.5 cup cucumber. Drain and rinse 2 tablespoons capers.

In a medium bowl, mix 8 ounces cream cheese with 1 tablespoon lemon juice and 1 tablespoon of the fresh dill until smooth and well combined.

Once crackers are completely cooled, break them along the score lines.

To serve, spread a layer of the cream cheese mixture on each cracker, top with a small piece of the 12 ounces smoked salmon, and garnish with diced cucumber, red onion, capers, and the remaining fresh dill.