TO-DIE-FOR ROSEMARY & THYME CRACKER RECIPE (GLUTEN-FREE)
Provided by Elizabeth Rider
Time 25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350. In a small bowl, lightly whisk the oil, egg and water to combine. In a larger bowl, combine the rest of the ingredients into a uniform dry mixture.
- Add the wet ingredients to the dry ingredients and stir well to combine. Once the dough comes together, use your clean hands to mix well and ensure a uniform mixture.
- Place the dough between two sheets of parchment paper and roll out to 1/8 inch thickness. Peel off the top sheet of parchment paper and place the bottom sheet with dough onto baking sheet.
- Cut into 2-inch squares and bake 12-15 minutes until lightly golden around the edges. Let cool at least 15 minutes before serving.
- Store in the refrigerator up to one week, or at room temperature up to two days.
GLUTEN FREE ROSEMARY CRACKERS
Photo courtesy of Almond Board of California The Almond Board asked me to create a cracker recipe for them so I have developed these wonderfully flavorful Rosemary Crackers made of almond flour. They are delicious paired with olive tapenade or any soft spreadable cheese for a cocktail party. For a simple snack eat with cheddar or jack cheese. Enjoy! http://www.elanaspantry.com/silver-dollar-pancakes/
Provided by Elanas Pantry
Categories Lunch/Snacks
Time 22m
Yield 24 crackers, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, combine almond flour, salt and rosemary.
- In a medium bowl, whisk together olive oil and egg.
- Stir wet ingredients into almond flour mixture until thoroughly combined.
- Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness.
- Remove top piece of parchment paper.
- Transfer the bottom piece with rolled out dough onto baking sheet.
- Cut dough into 2-inch squares with a knife or pizza cutter.
- Bake at 350° for 12-15 minutes, until lightly golden.
- Let crackers cool on baking sheet for 30 minutes, then serve.
Nutrition Facts : Calories 49.3, Fat 4.7, SaturatedFat 0.9, Cholesterol 52.9, Sodium 308.5, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 1.6
ROSEMARY FIG CRACKERS
These gluten free crackers are super easy to make and delicious as well. My husband gave me the thumbs up on them. http://www.elanaspantry.com/rosemary-fig-crackers/
Provided by Elanas Pantry
Categories Lunch/Snacks
Time 20m
Yield 1 batch, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a large mixing bowl, stir together almond flour, salt, rosemary and figs.
- Mix in egg and oil until well combined.
- Roll out dough between 2 sheets of parchment paper until 1/8-inch thick.
- Cut dough with a knife or pizza cutter into 2 inch squares.
- Bake at 350°F for 10-12 minutes until golden brown.
- Cool and serve.
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- Preheat oven to 350F. Place the dry ingredients in a medium bowl. In a small bowl whisk together the wet ingredients. Pour the wet ingredients into the almond flour and mix until well combined.
- Place the dough between two pieces of parchment paper and use a rolling pin to roll the dough to 1/8 inch thickness. Roll it thinner for even crispier cracker!
- Remove the top piece of parchment paper and use a large knife or pizza cutter to cut the dough into squares, making about 30 small crackers.
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- Combine all the ingredients except 2 tablespoons olive oil in a medium bowl, and stir together with a fork until a shaggy clumpy dough forms. Then, use your hands to mix the dough together and shape into a smooth ball.
- Roll out the dough on a clean smooth surface until it is about ⅛ inch thick. Transfer the dough to the lined baking sheet. Use a knife to cut the dough into squares or rectangles about 1-2 inches across.
- Remove the excess scraps of dough from the edges of the crackers, roll the scraps into a ball, and repeat step 3.
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