Grain-Free Rosemary-Raisin Crackers
2 cups blanched almond flour2 tbsp finely diced raisins
1/2 tsp dried rosemary (or 1 tsp fresh rosemary, minced)
1/2 tsp celtic sea salt
1 tbsp olive oil
1 large egg
1 tsp filtered water
Preheat oven to 350 degrees. In a large bowl, combine almond flour, diced raisins, rosemary and salt. In a small bowl, whisk together olive oil, egg and water until well blended.
Stir wet ingredients into almond flour mixture until thoroughly combined. Use your hands to knead the dough into a ball.
Place the dough ball between two large sheets of parchment paper and roll out to 1/8 inch thickness.
Remove top piece of parchment paper. Using a pizza cutter or sharp knife, trim the dough to form an even rectangle shape. Set aside scraps.
Then, cut dough into 2x2-inch squares. Do not remove cut dough squares. Instead, transfer the entire sheet of parchment with dough onto baking sheet.
Make a small dough ball out of the scraps and re-roll and cut. Place on second baking sheet.
If you enjoy a salty cracker, be sure to lightly sprinkle crackers with a touch of sea salt before placing into the oven.
Bake for approximately 12 minutes, until crackers along the outer edge of the baking sheet are lightly golden. Then, turn off oven and open oven door for just a minute to allow majority of heat to escape. Close oven door and allow crackers to sit in hot oven another 2 minutes to finish crisping-up.
Remove crackers from oven and allow them to cool completely on baking sheet for about 30 minutes. Serve with your favorite healthy dips and toppings, or enjoy these delicious little crackers solo when you feel the urge for a healthy crunchy snack.
To keep crackers crispy, store in an airtight container in the freezer. You can eat them cold straight form the freezer, or bring to room temp before serving.
Yield: approximately 50 2x2-inch crackers
From: The Nourishing Home
