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!
| Ingredients: 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. |
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