Herb Crackers

Another recipe from The Gluten-Free Almond Flour Cookbook. They are easy and delicious. Bet you can not eat just one! Love being able to see my rosemary plant thriving. Perhaps one of my most favorite herb...

Ingredients:

• 3 1/2 cups blanched almond flour ( Honeyville brand)
• 1 teaspoon sea salt
• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoons finely chopped fresh thyme or 2 teaspoons dried thyme
• 2 tablespoons grapeseed oil
• 2 large eggs

Directions:

Preheat the oven to 350-degrees. Set aside 2 large baking sheets. Cut 3 pieces of parchment paper to the size of the baking sheets.

In a large bowl, combine the almond flour, salt, rosemary and thyme. Whisk together the eggs and grapeseed oil. Stir the wet ingredients into the almond flour mixture until thoroughly combined.

Divide the dough into 2 pieces. Place one piece of dough between 2 sheets of parchment paper and roll to 1/16-inch thickness. Remove the top piece of parchment paper. Cut the dough into 2-inch squares with a pizza cutter. Transfer to the baking sheet. Repeat process with the remaining piece of dough.

Bake 12-15 minutes until lightly golden. Let the cracker cool on the baking sheets for 30 minutes. I turn the baking sheets halfway through the baking time to allow for more even baking.

Serve as you would any other savory cracker; with cheese, hummus or baba ghanoush.