Clean Eating Grain Free Rosemary Crackers
Clean Eating Grain Free Rosemary Crackers takes approximately 45 minutes from beginning to end. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 11 calories, 0g of protein, and 1g of fat per serving. This recipe serves 110 and costs 4 cents per serving. This recipe is liked by 49 foodies and cooks. A mixture of almond flour, tapioca flour, dried rosemary, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by The Gracious Pantry. It works well as a very affordable hor d'oeuvre. All things considered, we decided this recipe deserves a spoonacular score of 1%. This score is very bad (but still fixable). Similar recipes are Clean Eating Grain Free Rosemary Crackers, Clean Eating Grain Free Trail Mix, and Clean Eating Grain Free Spice Cookies (For Little Ones).
Servings: 110
Ingredients:
1 cup almond flour
1 tbsp. coconut oil, in liquid state
2 tsp. dried rosemary
1 egg
1/4 cup nutritional yeast
1/2 tsp. sea salt
3/4 cup tapioca flour/starch
Water – Keep a small amount in a cup that you can measure out by the 1 tbsp. full.
Equipment:
mixing bowl
baking paper
baking sheet
spatula
Cooking instruction summary:
Mix all ingredients in a mixing bowl EXCEPT for the water. Knead well.If the dough seems crumbly add water, 1 tsp. at a time, kneading well between additions.If you end up adding too much water, simply stir in a tiny bit more tapioca flour (about 1/2 tsp. at a time.)Roll the dough out between two pieces of parchment paper until the dough is about an 1/8 inch in thickness.Cut into squares and transfer the squares to a baking sheet using a spatula. Poking the crackers with a fork is optional and a tiny bit time-consuming, but I did find that they were crunchier when I did this.Bake at 325 F. for approximately 20-30 minutes. They will be hard to the touch (dont burn yourself!) and have a slightly golden tint to them when they are done.Allow to cool completely before eating, or they wont be crunchy.
Step by step:
1. Mix all ingredients in a mixing bowl EXCEPT for the water. Knead well.If the dough seems crumbly add water, 1 tsp. at a time, kneading well between additions.If you end up adding too much water, simply stir in a tiny bit more tapioca flour (about 1/2 tsp. at a time.)
2. Roll the dough out between two pieces of parchment paper until the dough is about an 1/8 inch in thickness.
3. Cut into squares and transfer the squares to a baking sheet using a spatula. Poking the crackers with a fork is optional and a tiny bit time-consuming, but I did find that they were crunchier when I did this.
4. Bake at 325 F. for approximately 20-30 minutes. They will be hard to the touch (dont burn yourself!) and have a slightly golden tint to them when they are done.Allow to cool completely before eating, or they wont be crunchy.
Nutrition Information:
covered percent of daily need
