Preheat oven to 350 degrees F (180 degrees C).
In a bowl, place
Almond Flour (1 1/4 cups)
Poppy Seeds (1 Tbsp)
Extra-Virgin Olive Oil (1 Tbsp)
Pink Himalayan Sea Salt (1/4 tsp)
Mix until all ingredients are combined. The more you will mix the more oil will be released by the almond flour.
Transfer mixture to a parchment-lined baking sheet. Cover with parchment; roll out dough to an 8x12-inch rectangle. Uncover, and cut into 12 2x4-inch crackers using a paring knife.
Bake until golden brown, 12 to 14 minutes and let them cool down on a wire rack.
Serve them with a spread of freshly made ricotta cheese and a squeeze of organic honey.