Ingredients
Gluten free flour3⁄4 cup
Almond meal (use the leftover meal from our spiced almond milk)2⁄3 cup
Baking powder1⁄4 tsp
Flax meal2 tbsp
Chopped rosemary1 tsp
Freshly ground black pepper1⁄4 tsp
Sea salt1⁄2 tsp
Garlic powder1⁄8 tsp
Olive oil3 tbsp plus 2 tsp
Cold water3-5 tbsp
Steps
- Preheat oven to 325° F.
- In the bowl of a food processor place the flour, almond meal, baking powder, flax meal, rosemary, black pepper, sea salt and garlic powder. Pulse until well combined. Add the olive oil and pulse until a dough begins to form, about 8-10 pulses.
- Slowly add the cold water, 1 tbsp at a time until the dough comes together but is still slightly dry. Place the dough into the fridge for 30 minutes.
- Turn the dough out onto a sheet of parchment paper and form into a round. Add another sheet of parchment on top and roll out using a rolling pin until the dough has reached a 1⁄8” thickness. Cut into 1 1⁄2” squares using a pizza cutter or knife.
- Transfer the crackers onto parchment lined baking sheets, spacing them about 1⁄2” apart. Bake for 18-20 minutes or until lightly brown.
- Enjoy with your favorite cheeses and dips!
Cook a meal for someone you love
