Almond Rosemary Crackers

Directions

1. Preheat oven to 325 degrees F. 
2.  Combine flaxseed meal with 4 tablespoons water and olive oil. 
3. Place in fridge for at least 10 min, or until the mixture is gooey, this is the binder for the mixture. 
4. You can buy almond flour or make it close enough at home like I did. In blender/food processor, grind 1 and 1/4 cup almonds into a fine powder or meal type consistency…doesn’t have to be perfect but the finer the better. 
5. Place all ingredients in medium size bowl and mix together well.
6. Shape into a ball and place on a flat surface lined with parchment paper. 
7. Either roll to flatten or cover with another piece of parchment paper and press down with your hand, then roll with rolling pin flattening to about 1/8 inch or so. The thinner the better (even mine could have been thinner, take up the whole area spreading to the edges, the thinner they are the crispier they’ll be). 
8. Remove top layer of paper, if using. Using a pizza cutter, or knife, cut squares or diagonals into whatever size you like. Top with a little sea salt. 
9.  Carefully slide and transfer prepared crackers along with the paper it lays on to a cookie sheet, bake for 20-25 minutes. 
10. After the first 10 minutes of baking, set timer every five minutes so you can keep an eye on them, removing the ones around the edges that are done. They will ever so slightly darken and turn golden, you don’t want it too dark or it will have a burnt flavor. 
11. When done, let cool. Use your pizza cutter, or knife, and run through your lines once more to separate completely. Let set out for a few hours before storing, if they weren’t rolled thin enough they may become more of a biscuit style cracker if stored away to quickly…this will allow them to be completely air dried before storing. I keep mine in a large glass ball jar in the pantry or on the counter.