Rosemary Parmesan Crackers
I’ve made these twice this past week. These crispy, chewy, salty, irresistible crackers are the perfect on the go snack, or addition to your Memorial Day cheese board.
I love these because they are so minimal ingredients. At the base, these crackers are only 3 ingredients (cheese, almond flour, water). Amazing? Yes! SCD friendly? Oh ya you bet.
When I started to introduce foods back into my diet after the SCD intro diet, these were one of the first things I tested. Once I tested cheese and almond flour separately of course.
All you need is one bowl, these simple pantry staple ingredients, and then whatever fresh herbs you have on hand. My rosemary was drying out, so this is my choice today.
Let me know what you think, ok? Hope you enjoy them as much as me!
3/4 c fine almond flour
3/4 c finely shredded Parmesan cheese
2 Tbsp flax meal
1/4 tsp minced fresh rosemary
2 Tbsp water
sea salt to sprinkle
What to do...
Preheat oven to 350* and line a baking sheet with parchment paper.
In a small bowl shred the cheese.
Add almond flour, flax meal and rosemary.
Mix well with a fork.
Slowly add water, using more or less as necessary. You’re looking for a sticky consistency. When pinch the mixture does it stick together? Yes? Good. That’s enough water.
Roll dough into some size balls and place on baking sheet. Press balls down into flat circles, about 1/4 inch thick.
Sprinkle with sea salt.
Place in oven for ~10 minutes. The bottoms will be golden brown. Flip, then bake additional 3 minutes to brown the other widen.
Allow to cool on baking sheet for maximum crispiness.
* These are best eaten same day.