Posted in Everyday

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

1 egg

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.



This is our journey of adoption, love, homeschooling and living life to the fullest.....even if we do live in chaos (can't have anyone over syndrome).

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