I read the 100 mile diet not too long ago and somewhere along the lines she mentions how she never thought of making her own crackers. It dawned on me just then that I’ve never really thought about it either and how hard could it be really? Walking in the grocery store has become a bit of a chore since there are so many aisles that don’t fulfill our low carb diet! Just passing by the cookie and cracker aisle makes me glum.
But alas! This new regiment has forced me to make our own treats at home and not only is it fresher, tastier and healthier but in a lot of cases it’s way cheaper!
Almond flour is going to be a new staple in our pantry. I got rid of all our simple carb stock like pasta, white rice, and white flour and am going to donate it to a friend’s house that can use it!
Now get ready for the perfect gourmet cracker that you can whip up in no time and is great for hosting!
What you need!
1 3/4 cup almond flour
1/2 tsp kosher salt
1 tbsp dried rosemary
1 tbsp olive oil
1 egg
What to do!
1. Preheat oven to 350 degrees. Add the flour, salt and rosemary in a large bowl and whisk it around with a fork until well combined.
2. In a small bowl, mix the egg with the olive oil
3. Slowly mix the wet mixture into the dry. Almond flour takes a little bit more time than wheat flour to absorb liquid so it may seem a little dry at first but soon enough it’ll combine into a nice dough.
4. Take two pieces of parchment (size of your cookie sheet) and sandwich the dough in between. Roll the dough out until it is about 1/8″ trying to keep in a rectangular shape as possible.
5. Take off the top sheet of parchment and place the bottom parchment with the dough onto the cookie sheet. Cut the dough into squares, rectangular, triangles or any shape you like! If the edges of the dough are a little rough or thin, you can smush back in with your fingers.
6. Bake for 10-12 minutes or until the edges just start turning brown. Let cool and separate pieces into delicious crackers!
Chu Chu 
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