Monday, June 21, 2010

More Crackers and the Whole 30

Here is another almond cracker recipe. I love to eat these with some tuna or egg salad. Makes a delish snack. I am on vacation this week, and for some reason it becomes more difficult to stay paleo when I'm out of my environment! So, just jumped back into it this morning, and committing to the Whole 30!!

1 ¾ cups blanched almond flour
½ teaspoon celtic sea salt
2 tablespoons fresh rosemary, finely chopped
1 tablespoon olive oil
1 egg

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
Yield 24 crackers

*Recipe from Elana's Pantry. (She makes awesome almond everything!!)

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