Summer is finally here! Although we have the occasional rain shower, the weather has been absolutely lovely. So even though it’s been warm, I decided to power up the oven and make some homemade crackers featuring some almonds and rosemary I got from Zero Green on North Street in Bedminster. Here is what you’ll need:
- 1 egg
- 1 cup (105 g) almond flour
- 3/4 (110 g) cup plain flour
- 1 tablespoon rosemary
- 1/2 teaspoon salt
- 1 1/2 tablespoons olive oil
First, I made some fresh almond flour. Simply put some almonds into a blender (I have a Ninja) and pulse it up!
Pulse until it turns into almond flour, as seen above.
Now for the crackers… you’ll begin by beating the egg really well. This will be one of the main binding ingredients.
Then add all the other ingredients to the beaten egg. Mix very well. Once it’s nearly combined, use your hands to press it together.
Once you’ve got the dough together, roll it out to a few millimeters thick. These are hearty crackers, so I find they end up being thicker and denser than your typical boxed cracker.
Once it’s rolled out, you can cut into squares or use cookie cutters to make them look fancy.
Place them evenly on a nonstick tray or line with baking paper, and bake for 10 minutes at 350 F / 180 C.
And there you have it, Almond Flour Crackers! These are flavorful, savory, and the perfect addition to any garden party. They are lovely with dip or cheese, but just as enjoyable on their own. I originally found this recipe on the California Almonds website, which called for all almond flour which is a great gluten free option. However, I found it to be a bit grainy, hence the addition of plain flour. However you decide to make them, give these a try, you won’t be disappointed!