3 c. almond flour 1 1/2 tsp. salt 1 c. sesame seeds 2 Tbsp. coconut…
Gluten Free Parmesan and Rosemary Crackers
1 1/2 c. almond flour (I used the leftover almond pulp that I dried out and I then I chopped another cup of raw almonds)
1/2 c. parmesan
1 tsp. garlic powder
1/2 tsp. salt
2 tsps. dried rosemary
2 Tbsp oil
First, I put my almond flour, parmesan, rosemary, garlic powder and salt into my food processor and I pulsed it until well mixed. I transferred that into a large bowl and then mixed in the egg and oil.
I tore off a piece of wax paper that is the length of my cookie sheet and placed the mixture on the wax paper. I cut another sheet of wax paper, the same length and placed it on top. I used my hand to flatten out the mixture and then I used my no stick spray can (I couldn’t find my rolling pin and this worked great) to roll it to about a 1/4 inch thickness.
Once rolled out, I took off the top layer of wax paper and I cut the mixture into bite sized squares (I used a pizza cutter, but a knife will do). Grease the cook sheet slightly and then turn it upside down on the wax paper, covering the crackers….flip fast 🙂 and peel the wax paper off.
Bake in a preheated 300 degree oven for 10 minutes. Remove from oven and flip over each cracker. Return to oven for 5-8 minutes. Once done, place on cooling rack.
They. Were. Good.