rosemary-gluten-free-crackers fullscreen

Rosemary Crackers

1 ¾ cups blanched almond flour
½ teaspoon himalayan salt
2 tablespoons fresh rosemary, finely chopped
1 tablespoon coconut oil or butter
1 egg
In a large bowl, combine almond flour, salt and rosemary
In a medium bowl, whisk together coconut oil and egg
Stir wet ingredients into almond flour mixture until thoroughly combined
Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness
Remove top piece of parchment paper
Transfer the bottom piece with rolled out dough onto baking sheet
Cut dough into 2-inch squares with a knife or pizza cutter
Bake at 350° for 12-15 minutes, until lightly golden
Let crackers cool on baking sheet for 30 minutes, then serve
Yield 24 cracker cookies

tested by Rosy Shamah, thanks Rosy!!
*Note: Rosy substituted italian spices for rosemary and they were delicious!

**I recently got a great idea from one of my awesome clients to make cinnamon(sweet) cookies from this recipe. Just add cinnamon and stevia and cut the salt, they are so delicious!

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2 Comments

  1. kady
    December 12, 2012 at 1:07 pm ·

    Hi Joy,
    My first attempt at the crackers and they are FABULOUS!! I substituted the rosemary for zaatar- a big hit!
    Thanks so much,
    Kady

    • Joy Harari
      December 12, 2012 at 2:47 pm ·

      OMG!! Great idea!! I have to try it! We did italian spices which were also really good!
      Grain free can be delicious and satisfying.