1 3/4 cups blanched almond flour
½ teaspoon celtic sea salt
2 tablespoons fresh rosemary, finely chopped
1 tablespoon olive oil
In a large bowl, combine almond flour, salt and rosemary.
In a medium bowl, whisk together olive oil and egg.
Stir wet ingredients into almond flour mixture until thoroughly combined.
Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness.
Remove top piece of parchment paper.
Transfer the bottom piece with rolled out dough onto baking sheet.
Cut dough into 2-inch squares with a knife or pizza cutter.
Bake at 350° for 12-15 minutes, until lightly golden.
Let crackers cool on baking sheet for 30 minutes and serve.
Yield 24 crackers
Recipe courtesy of AlmondBoard.com