Gluten-Free Rosemary & Thyme Cracker Recipe

Gluten free cracker recipe

This gluten-free cracker recipe originally appeared last week in a guest post on MindBodyGreen; It’s so good that I wanted to post it here from you too.

If you love snacking as much as I do, you need to try this rosemary and thyme cracker recipe.

Crunchy, delicious and not so easy to prepare, this delicious little dessert is my latest obsession.

If you’ve never made your own homemade crackers, it can come as a shock to learn that they are incredibly easy to make in less than 30 minutes!

I regularly enjoy some (okay, a bunch, who am I kidding?) as a midday snack when I’m in the mood for something crunchy.

They also taste great, along with the dip of classic crackers like olive oil or organic goat cheese, making them the perfect snack for cocktail parties with friends.

For the ultimate healthy snack dish, add some fresh fruit like grapes or apple slices, a variety of white cheese, and a handful of your favorite nuts.

These rosemary and thyme crackers are a crowd pleaser, and telling your friends that you made them from scratch is always a great way to impress them!

Almond flour is a great gluten-free alternative to regular flour. I like to remind people that eating a few tablespoons of it is like eating a handful of almonds. A small portion goes a long way in satisfying you!

Gluten-free rosemary and thyme cracker recipe

Preparation time: 10 minutes
Total time: 25 minutes
Makes about 20 crackers

ingredients:

  • 1 1/2 cups shredded almond flour
  • 2 tablespoons ground flaxseeds
  • 1 tablespoon rosemary + 1 tablespoon finely chopped fresh thyme
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 egg (preferably free-range + local and/or organic)
  • 2 teaspoons pure water

directione:

  1. Heat the oven to 350 degrees Fahrenheit. In a small bowl, gently whisk the oil, eggs, and water until blended. In a larger bowl, mix the rest of the ingredients into a homogeneous dry mixture.
  2. Add the wet ingredients to the dry ingredients And stir well to blend. Once the dough comes together, use your clean hands to mix well and make sure the mixture is homogeneous.
  3. Place the dough between two sheets of parchment paper Roll it out to a thickness of 1/8 inch. Peel the top sheet of parchment paper and place the bottom with the dough on the baking tray.
  4. Cut into 2-inch squares and bake for 12-15 minutes until slightly golden around the edges. Let it cool at least 15 minutes before serving. Enjoy!
  5. Store in the refrigerator for up to a week. or at room temperature for up to 2 days.

Cook notes:

  • I live in a very dry climate. If you are in a more humid climate, you may not need to add 2 teaspoons of water.
  • Thin (1/8 inch) dough makes crunchy crackers. Thick (1/4 inch) dough makes crackers softer and more chewy.
  • I used rosemary and thyme here, but 2 tablespoons of any combination of finely chopped fresh herbs can be used.

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  • 1 1/2 cups blanched almond flour
  • 2 tablespoons ground flaxseed
  • 1 tablespoons Fresh rosemary + 1 tablespoon Fresh thyme, finely chopped
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon Freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 Eggs (preferably non-poultry + local and/or organic)
  • 2 teaspoons Distilled water


Preheat oven to 350. In a small bowl, gently whisk the oil, eggs, and water until combined. In a larger bowl, mix the rest of the ingredients into a homogeneous dry mixture.

Add the wet ingredients to the dry ingredients and stir well to combine. Once the dough comes together, use your clean hands to mix well and make sure the mixture is homogeneous.

Place the dough between two sheets of parchment paper and roll out to 1/8 inch thick. Peel the top sheet of parchment paper and place the bottom with the dough on the baking tray.

Cut into 2-inch squares and bake for 12-15 minutes, until slightly golden around the edges. Let it cool at least 15 minutes before serving.

Store it in the refrigerator for up to a week, or at room temperature for up to 2 days.


Notes

  • I live in a very dry climate. If you are in a more humid climate, you may not need to add 2 teaspoons of water.
  • Thin (1/8 inch) dough makes crunchy crackers. Thick (1/4 inch) dough makes crackers softer and more chewy.
  • I used rosemary and thyme here, but 2 tablespoons of any combination of finely chopped fresh herbs can be used.

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