I finally got around to using my Honeyville almond flour for the first time. I tried Elana’s recipe for Rosemary Crackers. The dough was super easy to whip up and in no time I had gluten-free crackers that made me happy. The crackers aren’t crunchy like a wheat-filled cracker would be, but they are crisp and satisfying to eat.

Elana’s Rosemary Crackers
1-3/4 cups blanched almond flour (I used Honeyville brand ordered from Amazon)
1/2 tsp celtic sea salt
2 Tbsp fresh rosemary, finely chopped (I used my kitchen shears to cut the rosemary leaves into my mixing bowl)
1 Tbsp olive oil
1 large egg

Preheat oven to 350°F.

Blend the flour, sea salt and rosemary in a large bowl.

Beat the egg and oil together in a small bowl or cup.

Add the egg mixture to the dry ingredients, stirring until completely combined.

Turn out the crumbly dough onto a sheet of parchment paper and pat the dough together.

Place a sheet of parchment paper over the dough.

 Roll out dough using a rolling pin to 1/8″ thick. I used planers (the grey band) on my rolling pin to make it easy to tell when my dough was rolled thin enough.

Keeping the rolled-out dough on the bottom parchment sheet, place the dough onto your baking pan.

Using a knife or pizza wheel, cut the dough into preferred cracker size (I did ~3″x3″ crackers).

Bake at 350°F for 12-15min.

Cool for 30min.

 Enjoy! Yield: 20 crackers.