I finally got around to using my Honeyville almond flour for the first time. I tried Elana’s recipe for Rosemary Crackers. The dough was super easy to whip up and in no time I had gluten-free crackers that made me happy. The crackers aren’t crunchy like a wheat-filled cracker would be, but they are crisp and satisfying to eat.
Elana’s Rosemary Crackers
1-3/4 cups blanched almond flour (I used Honeyville brand ordered from Amazon)
1/2 tsp celtic sea salt
2 Tbsp fresh rosemary, finely chopped (I used my kitchen shears to cut the rosemary leaves into my mixing bowl)
1 Tbsp olive oil
1 large egg
Preheat oven to 350°F.
Add the egg mixture to the dry ingredients, stirring until completely combined.
Turn out the crumbly dough onto a sheet of parchment paper and pat the dough together.
Place a sheet of parchment paper over the dough.
Keeping the rolled-out dough on the bottom parchment sheet, place the dough onto your baking pan.
Using a knife or pizza wheel, cut the dough into preferred cracker size (I did ~3″x3″ crackers).
Bake at 350°F for 12-15min.
Cool for 30min.