Grain-Free Rosemary Olive Oil Crackers

2 cups almond flour
1 egg, preferably pastured
1 tablespoon olive oil
1 tablespoon minced fresh rosemary
1/2 teaspoon sea salt

Preheat oven to 325°

In a large bowl, beat the egg and the olive oil.

Mix in the remaining ingredients and mix well, giving it a few kneads.

Turn out onto a sheet of parchment paper and flatten out a bit.

Cover with another sheet of parchment paper and roll out to 1/8 inch thick.

Remove the top sheet of parchment and cut into 1 inch squares with a sharp knife.

Transfer (with the bottom sheet of parchment) to a sheet pan and bake for 14-20 minutes, checking occasionally.

The outside crackers might be done sooner than the center, in which case just remove the pan from the oven and carefully transfer the finished crackers to a plate to cool.

They're done when they're just barely golden.

Store in an airtight container.

From: zenbelly [Dead link:
http://zenbellyblog.com/2012/11/28/grain-free-rosemary-olive-oil-crackers/]