1-3/4 cups blanched almond flour
1/2 teaspoon celtic sea salt
2 tablespoons fresh rosemary, finely chopped
1 tablespoon olive oil
1 egg


1. In a large bowl, combine almond flour, salt and rosemary
2. In a medium bowl, whisk together olive oil and egg
3. Stir wet ingredients into almond flour mixture until thoroughly combined
4. Roll the dough into a ball and press between 2 sheets of parchment paper to 1/8 inch thickness
5. Remove top piece of parchment paper
6. Transfer the bottom piece with rolled out dough onto baking sheet
7. Cut dough into 2-inch squares with a knife or pizza cutter
8. Bake at 350° for 12-15 minutes, until lightly golden
9. Let crackers cool on baking sheet for 30 minutes, then serve

Yield: 24 Crackers

From: Elana’s Pantry