These gluten-free rosemary crackers are delicious and great for dipping or topping with veggies.
Designer Dippers – A Healthier Cracker
Ingredients
- 2 cups almond flour
- 1 egg preferably pastured
- 1 TBSP olive oil
- 1 TBSP minced fresh rosemary
- 1/2 tsp sea salt
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, beat the egg and the olive oil together.
- Stir in the remaining ingredients and mix well, giving it a few kneads.
- Turn the mixture out onto a sheet of parchment paper and flatten it a bit.
- Cover with another sheet of parchment paper and roll out to 1/8 inch thick.
- Remove the top sheet of parchment and cut into 1-inch squares with a sharp knife.
- Transfer the squares (with the bottom sheet of parchment still there) to a sheet pan and bake for 15-20 minutes, checking occasionally.
Notes
The outside crackers might be done sooner than the center crackers; if so, just remove the pan from the oven and carefully transfer the finished crackers to a plate to cool. Continue baking the remaining crackers until they are just barely golden in color. Store in an airtight container.