When it comes to snacking, people usually fall into two categories, the lover of sweets and the lover of anything salty and crunchy. Neither snack option is all that healthy but when you are trying to live gluten free, it seems that all the salty, crunchy snacks are off limits. One becomes limited to nuts and or Nut Thins (crackers made from nuts).
If you are limiting grains and eating gluten-free, you will be happy to learn that you can make your own crackers; easily, quickly and tastily.
The following recipe for To-Die-For Rosemary & Thyme Crackers comes from Elizabeth Rider, a leading nutrition and whole living expert and Board Certified Holistic Health Counselor (AADP) and Certified Health Coach. They are easy to make and taste great.
To-Die-For Rosemary & Thyme Crackers
Prep time: 10 minutes
Total time: 25 minutes
Makes about 20 crackers
- 1.5 cups blanched almond flour
- 2 Tbsp. ground flax seed
- 1 Tbsp. fresh rosemary + 1 Tbsp fresh thyme, finely chopped
- 1/2 tsp fine sea salt
- 1/8 tsp. freshly ground black pepper
- 1 Tbsp olive oil
- 1 egg
- 2 tsp purified water
Preheat the oven to 350 degrees. In a small bowl lightly whisk the oil, egg and water to combine. In a larger bowl, combine the rest of the ingredients into a uniform dry mixture.
Add the wet ingredients to the dry ingredients and stir well to combine. Once the dough comes together, use your clean hands to mix well and ensure a uniform mixture.
Place the dough between two sheets of parchment paper and roll out to 1/8 inch thickness. Peel off the top sheet of parchment paper and place the bottom sheet with dough onto baking sheet.
Cut into 2-inch squares and bake 12-15 minutes until lightly golden around the edges. Let cool at least 15 minutes before serving.
Store in the refrigerator up to one week, or at room temperature up to two days.
If you live in a humid climate you may not need to add the 2 tsp of water. Any two tablespoons of combined fresh finely chopped herbs can be used.