I have found something to satisfy my salt/crunch cravings: Elana’s Pantry rosemary crackers. THANK YOU Elana! These are easy to make and I’ve been snacking on them all weekend.
I’ve made these twice this weekend and will make them again and again. I only need a couple at a time – I have to remind myself of that because they are almonds! I don’t want to overdo the nut fat. I DID try this with coconut flour – but need to work on it more. I didn’t have the measurement right and it DIDN’T WORK. 🙂 I’ll work on it.
Anyway, I followed this recipe as Elana has it on her blog – the one difference I make is instead of regular sea salt, I add rosemary sea salt (you can get from Haggen’s). Extra rosemary is NOT a bad thing. 🙂 ENJOY!
- 1 ¾ cups blanched almond flour
- ½ teaspoon celtic sea salt or rosemary sea salt
- 2-3 tablespoons fresh rosemary, finely chopped (I do three because I love rosemary)
- 1 tablespoon olive or grapeseed oil
- 1 egg
- In a large bowl, combine almond flour, salt and rosemary
- In a medium bowl, whisk together olive 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 cool for 30 minutes and serve. You don’t have to wait that long, these were really good warm!