1 cup blanched almond flour
2 tablespoons pepitas, divided
2 tablespoons sunflower seeds, divided
2 tablespoons cold water
Leaves of 1 sprig fresh rosemary
1 1/2 tablespoons olive oil
1/2 teaspoon salt
Preheat the oven to 350.
Place all of the ingredients, except for a tablespoon of both the sunflower seeds and pepitas, into the food processor. Process for 10-15 seconds, until combined. Add the remaining sunflower seeds and pepitas, and pulse a few times, until roughly chopped.
Form into a ball, and with a rolling pin, roll out until 1/8" thick in between two pieces of parchment paper. Use a pizza cutter or a cookie cutter to cut into desired shape, around 1" in size. Keep reusing the end pieces until all dough is cut to shape.
Line a baking sheet with parchment paper, and carefully place crackers. Brush the tops with olive oil, and sprinkle each cracker with a few flakes of sea salt.
Bake for 15 minutes, until the crackers are golden brown. Let cool on a wire rack, and serve immediately, or store in an airtight container.
Rosemary Sea Salt Crackers
When you're allergic to wheat, and you want crackers, you've got to make crackers. Although, I think this is something fun that everyone can do to make a cheese plate or appetizer more special. Ina does it!! So clearly I am, too!
12/23/2014 01:54:58 am
I am making these yummy crackers to go with a warm Spinach and Artichoke Dip for Christmas Day … Can't wait!!!
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