Have you ever wanted to try making your own homemade crackers? I have...but for some reason, I always thought it would be very difficult.
Well, let me just tell you...it's not! I whipped up a batch of these gluten-free rosemary crackers in less than half an hour.
The crackers have a great crunch (as any good cracker should) and a nice flavorful kick of rosemary. Eat it plain or with a soft cheese spread. The adults of the house will love it...and so will the little ones! Whether you eat gluten-free or not, these rosemary crackers will come in handy for all your upcoming holiday parties.
xoxo,
Annie
Gluten-Free Rosemary Crackers
1 ¾ cups blanched almond flour (note that this is different than almond meal)
½ teaspoon sea salt
2 tablespoons fresh rosemary, finely chopped
1 tablespoon olive oil
1 egg
In a large bowl, combine almond flour, salt and rosemary
In a medium bowl, whisk together olive oil and egg
Stir wet ingredients into almond flour mixture until thoroughly combined
Roll the dough into a ball and place between 2 sheets of parchment paper
Use a rolling pin to press dough to ⅛ inch thickness
Remove top piece of parchment paper
Transfer the bottom piece with rolled out dough onto baking sheet
Cut dough into 2-inch squares with a knife or pizza cutter
Bake at 350° for 12-15 minutes, until lightly golden
Let crackers cool on baking sheet for 15 minutes, then serve
Makes about 24 crackers
See original recipe and how-to video here.
