3/4 cup Gluten-Free Flour Blend
2/3 cup almond meal
1/4 tsp baking powder
2 tbsp flaxseed meal
1 tsp dried chopped rosemary
1/2 tsp sea salt
1/8 tsp garlic powder (optional)
3.5 Tbsp olive oil
5 Tbsp cold water
Preheat oven @ 325 F Mix all dry ingredients in food processor and pulse to mix. Add olive oil and pulse. Add 1 tbsp water at a time and pulse until it forms a ball.
Place dough between 2 pieces of parchment papers and roll out. Roll from center to edges for even thickness. Roll as thin as you can for a crisp cracker.
Remove top parchment paper and with a pizza cutter cut dough into squares.
Sprinkle crackers with flake salt or pepper for added touch.
Transfer the squares with bottom parchment paper onto a cookie sheet and cook for 20 minutes or until golden brown on the edges.
Let cool and serve.
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