Paleo Rosemary Crackers

Paleo Rosemary Crackers

Makes approx. 24 crackers

Ingredients:

• 1 ¾ cups blanched almond flour
• ½ teaspoon Sea Salt (Celtic or Himalayan preferred) 
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon olive oil
• 1 egg

Instructions:

1. In a large bowl, combine almond flour, salt and rosemary
2. In a medium bowl, whisk together olive oil and egg
3. Stir wet ingredients into almond flour mixture until thoroughly combined (will be sticky)
4. Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness (I used a rolling pin for this)
5. Remove top piece of parchment paper
6. Transfer the bottom piece with rolled out dough onto baking sheet
7. Cut dough into 2-inch squares with a knife or pizza cutter
8. Bake at 350° for 12-15 minutes, until lightly golden
9. Let crackers cool on baking sheet for 30 minutes, then serve

I love to serve this with a Paleo Hummus!