Rosemary Almond Crackers
Rosemary Almond Crackers might be a good recipe to expand your side dish repertoire. One portion of this dish contains approximately 8g of protein, 18g of fat, and a total of 220 calories. For 60 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. 49 people have tried and liked this recipe. Head to the store and pick up almonds, celery, sea salt, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is brought to you by The Messy Baker. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is spectacular. Users who liked this recipe also liked Rosemary Crackers, Rosemary Crackers, and Rosemary and Pepper Crackers.
Servings: 8
Ingredients:
1 cup cup raw almonds, chopped
2 stalks celery, chopped
½ cup flaxseed powder
½ cup golden flaxseeds
2 heaping tablespoons fresh rosemary, finely minced
2 cloves garlic, minced
3 tablespoons fresh lemon juice
1 teaspoon sea salt
2 cups water
Equipment:
food processor
baking sheet
dehydrator
spatula
Cooking instruction summary:
Soak the whole flaxseeds and flaxseed powder in 2 cups water for 20 minutes, letting the seeds saturate and form a thick gel. Use a food processor to purée the flax mixture with all of the remaining ingredients, forming a dough. Proceed with your method of choice below.With the back of a spatula, spread mixture thinly onto several nonstick dehydrator sheets. Dehydrate at 115°F or desired temperature* until mostly dry. Peel the mixture away from the sheet and cut into desired cracker shape. Continue dehydrating until crispy (about 10-14 hours total).Grease 2 baking sheets with coconut oil and spread thinly on top. Bake at 300°F for 45-50 minutes, or until crackers just begin to turn golden brown — be careful not to burn. Cool slightly and break into pieces.
Step by step:
1. Soak the whole flaxseeds and flaxseed powder in 2 cups water for 20 minutes, letting the seeds saturate and form a thick gel. Use a food processor to purée the flax mixture with all of the remaining ingredients, forming a dough. Proceed with your method of choice below.With the back of a spatula, spread mixture thinly onto several nonstick dehydrator sheets. Dehydrate at 115°F or desired temperature* until mostly dry. Peel the mixture away from the sheet and cut into desired cracker shape. Continue dehydrating until crispy (about 10-14 hours total).Grease 2 baking sheets with coconut oil and spread thinly on top.
2. Bake at 300°F for 45-50 minutes, or until crackers just begin to turn golden brown — be careful not to burn. Cool slightly and break into pieces.
Nutrition Information:
covered percent of daily need
