Herb Crackers (from Gluten-Free Almond Flour Cookbook)


3 1⁄2 cups
blanched almond flour
1 teaspoon
sea salt
1 tablespoon
dried rosemary
1 tablespoon
dried thyme
2 tablespoons
large eggs


Preheat oven to 350°F. Cut three pieces of parchment paper to fit the size of baking sheet. Mix flour, salt, and spices and set aside. In another bowl whisk the egg and oil. Stir the wet ingredients into the flour mixture until thoroughly combined. Divide the dough into two parts.

Place one piece of parchment paper on baking dish and place ½ of dough on paper. Place another piece of parchment paper on top and use a rolling pin to roll dough into 1/16” thickness. Remove top piece of parchment paper and place on another baking sheet. Repeat rolling process with the other half of the dough. Score dough with a knife or pizza cutter into desired cracker size. Bake for 12 - 15 mins. Allow to cool before removing from baking dish.  (Recipe♦477)