Herb Crackers

Ingredients

3½ cups almond flour

1 tsp sea salt

2 TBSP finely chopped fresh rosemary

2 TBSP finely chopped fresh thyme

2 TBSP canola oil

2 large eggs

350 grams cups almond flour

1 tsp sea salt

2 TBSP (30 ml) finely chopped fresh rosemary

2 TBSP (30 ml) finely chopped fresh thyme

2 TBSP (30 ml) canola oil

2 large eggs

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

IBD-AID P3

SCD

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Soy Free

Preheat the oven to 350°F (180°C).
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.
In a medium bowl, whisk together the canola oil and eggs.
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 (.2-cm) thickness. Remove the top piece of parchment paper and transfer the bottom piece of parchment with the rolled-out dough onto the baking sheet.
Repeat this process with the remaining piece of dough.
Cut dough into 2-inch (5-cm) squares with a knife or pizza cutter.
Bake for 12-15 minutes, until lightly golden. (After crackers have cooled, you might need to put them in again for another 15 minutes to make them more crisp).
Let the crackers cool on the baking sheet for 30 minutes, then serve.