Almond Flour Crackers with Rosemary
by Guest blogger, Victoria Cortes, Personal Chef
I prepared these crackers for the dinner honoring Dr. Mercola at Kimberly’s home. At her suggestion I used two Canal Junction Cheeses in equal portions for the grated cheese, their names are “I So Badly Want to be Bleau” and “Burr Oak.”
Dr. Mercola loved these crackers, so I gave him all the leftovers to take with him.
Here is the recipe!
Yield: 15 large or 30 small crackers
1 cup almond flour
5 ounces grated cheese*
½ teaspoon coarse salt
3 cloves minced garlic
2 tablespoon minced fresh rosemary
¼ cup olive oil
3 tablespoon water
*Cheddar or Parmesan, or a combination of both works great
1.) Preheat the oven to 350 degrees. Cover a sheet pan with parchment paper or a silicone liner.
2.) Combine the flour, cheese, salt, garlic, and rosemary. Then stir in the olive oil and water. Once the dough is well mixed, gather it into a ball.
3.) Take small pieces of the dough and form them into balls. A scooper, large or small, helps to ensure uniform size. Place the balls on the parchment-lined sheet pan and flatten them. Leave two inches between each cracker.
4.) Bake the crackers for about 15 minutes, or until they are evenly golden brown.
5.) Using a spatula, remove the crackers from the sheet pan and place them on a rack to cool.
Victoria Cortes is a personal chef for green minded foodies in the Northern Virginia area. She works with clients with special dietary needs and enjoys introducing them to nourishing traditional food. Visit her website, victoriacortes.com.
Interested in More Healthy Recipes?
This post is part of Real Food Wednesdays, a blog carnival for the food inspired.
See more healthy recipes on Kelly the Kitchen Kop blog.
Note from Kimberly:
See the complete dinner menu and links to other recipes on my recent post, Guess Who Came to Dinner? Victoria will be doing a series of guest blogs and eventually we hope to have most of the recipes she prepared that evening linked to the orginal post.