Gluten Free Rosemary Crackers |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Photo courtesy of Almond Board of California The Almond Board asked me to create a cracker recipe for them so I have developed these wonderfully flavorful Rosemary Crackers made of almond flour. They are delicious paired with olive tapenade or any soft spreadable cheese for a cocktail party. For a simple snack eat with cheddar or jack cheese. Enjoy! /silver-dollar-pancakes/ Ingredients:
1 3/4 cups blanched almond flour |
1/2 teaspoon celtic sea salt |
2 tablespoons fresh rosemary, finely chopped |
1 tablespoon olive oil |
1 egg |
Directions:
1. In a large bowl, combine almond flour, salt and rosemary.
2. In a medium bowl, whisk together olive oil and egg.
3. Stir wet ingredients into almond flour mixture until thoroughly combined.
4. Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness.
5. Remove top piece of parchment paper.
6. Transfer the bottom piece with rolled out dough onto baking sheet.
7. Cut dough into 2-inch squares with a knife or pizza cutter.
8. Bake at 350° for 12-15 minutes, until lightly golden.
9. Let crackers cool on baking sheet for 30 minutes, then serve.
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