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
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the flours, flaxseed meal, onion powder, Kosher salt, and minced rosemary.
- 3
In a small bowl whisk together eggs and oil.
- 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
Roll dough between two sheets of parchment paper to 1/8-inch thick.
- 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
Bake for until golden brown. Cool before eating.