Almond rosemary crackers

Ever feel completely overwhelmed? No? It must just be me then..
I felt especially overwhelmed when I was told I might have a food sensitivity to gluten.
WHAT?!?
I eat bread every day of my life! For my sandwiches, for toast, crackers, muffins, pasta, pancakes, cereal, chips, cookies…as you can see, I eat a lot of gluten. I could see my life spiraling down into nothingness, my only sustenance consisting of bland meals of who knows what. However, there are so many gluten-free flours that it wasn’t hard at all..thank goodness.

I’m not sure yet on this mass gluten-free trend that’s going on. I’ll get back to you on that.
I am now eating gluten again, but now that I kind of got used to not eating it, I don’t really miss it.
These crackers were a staple for me when I was on my anti-gluten run and they still are now.
They have homey flavor accompanied with explosions of flavor due to the rosemary.
Now, almond flour is pretty pricey so these may not be a make-it-every-single-day kinda recipe, but it does make quite a few crackers so it should hold you off for a bit.
I recommend that if you see almond flour on sale, snatch it up quick. Then tell me about it, so I can go buy some!
I personally like to make my crackers really small, but feel free to make them larger if you’d like!

Almond rosemary crackers
About 150 really small crackersAdapted from Elana’s PantryIngredients:

– 1 cup Almond flour
-3/4 cup brown rice flour
-1 egg, whisked
-1 tablespoon extra virgin olive oil
-2 tablespoons dried rosemary, chopped
-1/2 teaspoon garlic powder
-1/2 teaspoon Sea Salt

Directions:

1. Preheat the oven to 350 degrees.Get out a large baking sheet and two large pieces of parchment paper.
2. Mix all of the ingredients in a bowl until it is a roll-able ball. I use my hands after the initial mixing to roll it all together.
3. Place the ball of dough onto one of the parchment pieces. Place the other sheet on top and roll it out, with a rolling pin, until it’s about a 1/4 inch thick.
4. Then slide the parchment, with the dough on it, onto the baking sheet. Take a pizza cutter (or just a knife) and cut the dough to your desired size.
5. Bake for about 15 minutes, or until lightly browned.
6. Take the tray out of the oven and let them sit on the baking sheet for 15 minutes.
7. When they are cool, crack the crackers along the cut seams and enjoy!

Ingredient chalk-talk (minus the chalk)

Don’t omit the olive oil, it is crucial in keeping the cracker dough together and it is a superfood!
Extra Virgin Olive oil not only adds a delicious flavor component to many dishes, but it has a ton of health benefits. There have been many studies that prove olive oil is effective in fighting against diseases such as heart disease, cancer, diabetes, rheumatoid arthritis, and osteoporosis! It helps decrease your blood pressure, it is rich in antioxidants, and might prevent strokes. One thing, I think, people don’t realize is that our bodies need fat, but the good kind not the bad. Good fat keeps our skin soft, provides us with crucial amino acids, and keeps our bodies energized. Don’t shy away from this super healthy fat!

There was a snack-attack on my photoshoot…

shout out to my cousin, Sue Painter, for the beautiful artwork (the plate) in which these crackers rest 🙂

 

Until next time,

chels

“Fat gives things flavor.” Julia Childs