*This is my version of JoyousHealth’s Almond Flour Rosemary Crackers*

Ingredients

2 cups almond flour
1 tsp salt (preferably sea salt)
2 tsp fresh rosemary, minced
1 large to extra-large egg
2 tbsp olive oil
Optional: substitute 1/2 cup of the almond flour for walnut meal for an extra texture and flavour component

Method

1. Preheat oven to 350°F.
2. In a mixing bowl, combine all ingredients and mix until combined.
3. Pour mixture between two sheets of parchment paper and roll out until 1/4 inch thick. I like to do this right on the baking sheet so that I don’t have to struggle with transferring it onto one once it’s rolled.
4. Using a pizza cutter (or a knife) cut the rolled dough into desired shape and size of crackers.
5. Bake for 10-15 minutes depending on thickness and size of crackers (longer for thicker and/or bigger crackers).
6. Allow to cool completely before storing in an airtight container in the pantry or in the fridge.

Notes:

1. The extra cracker bits from the sides from cutting may not be photogenic, but they are just as delicious as the pretty ones. Don’t let them go to waste!
2. I love having these with my afternoon tea. They’re also a great snack to have before bed, since they’re not full of carbs that will spike your insulin and energy when you’re getting ready to go to sleep.