Almond Flour Crackers

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Simple gluten-free crackers with sea salt, cracked pepper and rosemary from the garden!

A friend wanted a thin, savory, and crisp cracker recipe. “But,” she said, “I don’t eat wheat so it has to be gluten-free.” Taking this as a challenge I modified a standard saltine cracker recipe by substituting blanched almond flour for wheat flour, deleting the baking soda/yeast and adding fresh rosemary from my garden.

This gluten-free cracker recipe is simple and easy to make. Try this and let me know what you think!

Ingredients:
2 cups blanched almond flour
1 large egg
½ teaspoon sea salt
½ teaspoon fresh cracked black pepper
2 teaspoons fresh rosemary (chopped fine)

Directions:
Preheat oven to 350 degrees.

Place all ingredients in a food processor and pulse until dough forms. Remove the dough and place between 2 pieces of parchment paper.

Roll out dough to about 1/16-inch thick. I’ve made the crackers ⅛-inch thick and they are good but try to get them thinner. The thinner the cracker the better.

Remove the top sheet of parchment paper and cut into 2 inch squares using a pizza cutter. Make indentations in each cracker using a fork and sprinkle with extra salt and pepper if desired.

Place parchment paper and crackers on a large baking sheet. Bake for about 12 – 15 minutes or until crisp! These are best eaten within a few hours after they come out of the oven. Place any uneaten crackers in a Tupperware type container to keep them fresh for the next day.

About Valley Vegetarian

Providing consistently good vegetarian comfort food recipes. Real food for real people.
This entry was posted in Appetizers, Gluten-Free, Sides and tagged , , . Bookmark the permalink.

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