Cooking

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.

 

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