Make big batches of these Paleo rosemary crackers because they’re delicious! They’re also GAPS/SCD-legal, dairy-free and gluten-free.
Serves: 6
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
- 1-3/4 cup almond flour
- 1/2 teaspoon sea salt
- 2 tablespoons fresh rosemary (minced)
- 1 tablespoon ghee or coconut oil
- 1 pasture-raised eggs
Directions
Preheat oven to 350 degrees.
Whisk dry ingredients together in a large bowl.
In a medium bowl, whisk together oil and egg. Stir wet ingredients into almond flour mixture until thoroughly combined.
Roll the dough into a ball and press between 2 sheets of parchment paper to 1/8″ thickness.
Remove top piece of parchment paper, and transfer rolled-out dough onto a baking sheet.
Cut dough into 2-inch squares. Bake for 12-15 minutes, until lightly golden.
Let crackers cool for 30 minutes, then serve.
See Also
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