Happy Monday! This recipe is so easy and so yummy, I can’t wait for you to try it. If you’ve never made crackers before, it might seem intimidating, but honestly – they’re so much easier than you may think. I usually make some kind of cheesy cracker around the holidays, but Parker has been complaining of a lack of munchies to snack on around the house lately and the other day he exclaimed that all he wanted was crackers. So I thought up this recipe to use some of the almond flour I have stock piled from making almond milk every week. Parmesan and rosemary are one of my favorite flavor combinations and they go so well together in this recipe.
Of course if you don’t have or care about almond flour, you can use regular wheat flour. But I really encourage using fresh rosemary instead of dried because fresh is just so much more flavorful, but if you didn’t have any I suppose you could use dried.
The trick to getting these to cooperate is to roll them out between two pieces of parchment paper. They won’t give you any trouble this way. It would be a crumbly mess without it though, so don’t skip it. Oh also, here’s a little tip: The edges can get a little crumbly and I found that if you just fold the parchment over on top of itself with the edge inside, it helps pack the edges together nicely.
I used a pizza cutter to make slices fast and uniform, but a knife will work just fine too. And I found the best way to transfer the crackers to a baking sheet is to lift the parchment holding the cut up dough and flip it on to the baking sheet, then separate them so they don’t touch.
After a quick time in the oven, they get flipped over and put back in the oven for a few more minutes and that’s it. You can be in and out of the kitchen with homemade crackers in 30 minutes or less – no lie! And these are so yummy too. Great to serve with drinks and other antipasti for having company over.
Rosemary Parmesan Almond Flour Crackers
1 1/2 cups almond flour
1/2 cups shredded parmesan
1 teaspoon garlic powder
1/2 teaspoon salt
1 1/2 Tablespoons chopped fresh rosemary
2 Tablespoons olive oil (herb infused olive oil works great for these!)
Preheat oven to 350 degrees. Add all dry ingredients, including cheese, together and whisk to incorporate. Add egg and olive oil and mix until a dough starts to form. It won’t stick together like traditional wheat dough, but just so it sticks together when pressed between your fingers.
Cut two sheets of parchment paper, sandwiching dough between. Roll out to about 1/4″ thin. If edges get too crumbly, fold over the parchment paper to press the edges together, making it more compact. Remove top sheet of parchment and use a pizza cutter or knife to cut squares in the dough.
Spray baking sheet with non-stick spray. When ready to transfer crackers to baking sheet, lift parchment holding the crackers and flip over on to baking sheet. Carefully peel back the parchment and separate the crackers. They don’t need much room, just enough so they don’t stick together when done baking.
Bake for 10 minutes, remove from oven and flip over each cracker (the bottom side should be golden brown) and bake for an additional 8 minutes. Cool on a cooling rack.