Serves: 24 crackers
Ingredients 1 ¾ cups blanched almond flour (not almond meal) ½ teaspoon celtic sea salt 2 tablespoons fresh rosemary, finely chopped 1 tablespoon olive oil 1 large egg
Instructions 1. In a large bowl, combine almond flour, salt and rosemary 2. In a medium bowl, whisk together olive oil and egg 3. Stir wet ingredients into almond flour mixture until thoroughly combined 4. Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness 5. Remove top piece of parchment paper 6. Transfer the bottom piece with rolled out dough onto baking sheet 7. Cut dough into 2-inch squares with a knife or pizza cutter 8. Bake at 350° for 12-15 minutes, until lightly golden 9. Let crackers cool on baking sheet for 30 minutes, then serve
You can serve these with your favourite dips such as guacamole or soups and goats cheese if you can tolerate dairy.