Almond Rosemary Crackers
Our amazing Nutrition Ninja, Christie, told me about this recipe from the Against All Grain Blog. I only wish that I had tried it sooner! The recipe is adapted to include our Lemon Garlic and the seeds and dried fruit are swapped as well. These little crisps would be so good with prosciutto, sliced avocado, or some great cheese.
What you need
1 cup blanched almond flour
2 tablespoons dried cherries or raisins
1 tablespoon Tessemae’s Lemon Garlic Dressing
1 tablespoon water
2 teaspoons pepitas (pumpkin seeds)
1 teaspoon chia seeds (optional)
1 teaspoon fresh rosemary leaves
½ teaspoon coarse salt
¼ teaspoon freshly ground pepper
What to do
Heat your oven to 350. Add all ingredients to the bowl of your food processor. Process until all ingredients are coarsely chopped and the dough comes together.
Form the dough into a ball and place it on a sheet of parchment. Press down and shape the dough into a flat square. (This step will help you roll!) Cover with another sheet of parchment and roll until it is very thin, about 1/8 inch.
Use a chef’s knife or pizza cutter to trim off the rough edges and then cut the dough into rectangular crackers. (You can re-roll the scraps.) Transfer the parchment paper and dough to a baking sheet and bake until firm to the touch and browning around the edges, about 10 minutes. Watch the dough closely and be sure to rotate the pan halfway through. These crackers brown very fast! You want them to be nice and golden.
Transfer the parchment and cracker to a cool counter-top or wire rack and let cool completely. Break into crackers and serve