Rosemary & Walnut Grain-Free Crackers

Prep time: 10min
Total time: 45min
Serves: 16
1 1/4 cups
almond flour
300 mL
1 cup
walnuts
250 mL
1 tbsp
flax meal
15 mL
1 tsp
baking powder
5 mL
3/4 tsp
kosher salt
4 mL
1
egg
2 tbsp
chopped fresh rosemary
30 mL
4 tsp
olive oil
20 mL
Per serving: 1/16 of the recipe
calories
120
fat
11 g
saturated fat
1 g
carbs
3 g
sugar
1 g
protein
3 g
cholestrol
10 mg
fibre
2 g
sodium
120 mg

Directions

  1. Preheat oven to 325°F (160ºC). Place almond flour, walnuts, flax meal baking powder and salt in food processor; pulse to combine. Add egg, rosemary and oil; pulse until mixture forms a ball.

  2. Place dough ball between 2 large sheets parchment paper (about 16 x 12-in./40 x 30-cm) and roll to 1/8-in. (3-mm) thickness. Lift dough -- still inside both parchment sheets -- onto baking sheet. Remove top sheet of parchment. Leaving dough on bottom parchment, use a pizza cutter to score dough into 2-in. (5 cm) squares.

  3. Bake 18 to 20 min. until crackers are set and golden around edges. Turn oven off; leave door ajar and let crackers continue to crisp in oven 10 min. Cool completely on wire rack. Break into squares. Store in airtight container.