Fresh Rosemary Almond Flour Olive Oil Crackers

By Chef Laura Bonicelli

Prep Time

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Cook Time

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Total Time

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Servings

4 servings

Ingredients

  • 2 1/2 cupsalmond flour
  • 1/2 cupcoconut flour
  • 1 teaspoonground flaxseed meal
  • 1/2 teaspoononion powder
  • 1/2 teaspoonKosher salt
  • 2 teaspoonsfinely minced fresh rosemary
  • 3 large eggs
  • 1 tablespoonextra-virgin olive oil
  • Maldon Sea Salt for topping

Instructions

  1. 1

    Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

  2. 2

    In a large bowl, whisk together the flours, flaxseed meal, onion powder, Kosher salt, and minced rosemary.

  3. 3

    In a small bowl whisk together eggs and oil.

  4. 4

    Pour wet ingredients into dry ingredients and mix until dough starts to form. Knead dough with your hands for one minute until dough completely forms.

  5. 5

    Roll dough between two sheets of parchment paper to 1/8-inch thick.

  6. 6

    Cut with ravioli or pizza cutter in to 1-inch squares. Place the squares on the prepared pan. Ball up dough scraps and re-roll and cut so that all the dough is used up. Sprinkle each cracker with some sea salt.

  7. 7

    Bake for 18 - 20 minutes until golden brown. Cool 15-20 minutes before eating.