This recipe is actually the bomb.com. Simple, healthy, and suuuper delicious.
Very easy to make: you just mix up the ingredients to make a dough, press it onto a cookie sheet, cut into rectangles (or squares?), and then bake them. And then eat all of them. Very simple.
This recipe is gluten and grain free. And it’s made from almond flour, which is a favorite flour of mine, because it’s processed minimally.
Crispy. Full of rosemary goodness. These crackers go with EVERYTHING! I love them so much.
Makes 8 large or 16 small crackers
- 1 cup blanched almond flour
- 1/4 tsp sea salt
- 2 T fresh rosemary (or 1 T dried)
- 1 tsp dried thyme
- 1 clove of garlic, minced
- 1 T olive oil
- 1 egg white
Place almond flour, salt, rosemary, oregano, and garlic in a food processor and pulse to mix.
Add in the olive oil and egg white. Mix in processor until you have a ball of dough.
Turn out onto a parchment-lined cookie sheet and press the dough into a rectangle—about 1/8 in thick (or as thin as you can get it). Cut the crackers into 8 equal rectangles.
Bake at 325 degrees for 20 minutes.