Tuesday, June 26, 2012

Almond Rosemary Cracker, gluten free

Blanched Almond Flour – 1¾  cup ( I used Bobs Red Mill)
Salt – ½ tsp (Preferably use Himalayan Pink Salt or Rock Salt)
Fresh rosemary – 1 tbsp, finely chopped
Olive Oil / Melted Butter – 1 tbsp
Egg – 1

Preheat oven to 350F.

Mix almond flour, salt and chopped rosemary together.

In a separate bowl whisk egg and butter/olive oil together.

Stir the egg mixture to almond flour and mix well to form a soft dough. If the mixture is dry, required add a little more olive oil.

Press the dough between two parchment papers and roll it into a thin square about a quarter inch quickness. Remove the top parchment paper. Transfer the bottom parchment paper with rolled out dough onto a baking sheet.

Cut the dough into 2 inch squares with a knife or pizza cutter. Bake for 12 to 15 minutes until lightly golden. Remove from the oven immediately and allow to cool.  Do not overbake as the crackers can turn brown quickly and get bitter. Make around 25 to 30  crackers.

Serve with cheese and/or fruit compote.

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