Gluten Free Rosemary Crackers Recipes

TO-DIE-FOR ROSEMARY & THYME CRACKER RECIPE (GLUTEN-FREE)

Steps:

• Preheat the oven to 350. In a small bowl, lightly whisk the oil, egg and water to combine. In a larger bowl, combine the rest of the ingredients into a uniform dry mixture.
• Add the wet ingredients to the dry ingredients and stir well to combine. Once the dough comes together, use your clean hands to mix well and ensure a uniform mixture.
• Place the dough between two sheets of parchment paper and roll out to 1/8 inch thickness. Peel off the top sheet of parchment paper and place the bottom sheet with dough onto baking sheet.
• Cut into 2-inch squares and bake 12-15 minutes until lightly golden around the edges. Let cool at least 15 minutes before serving.
• Store in the refrigerator up to one week, or at room temperature up to two days.

GLUTEN-FREE ROSEMARY CRACKERS

Steps:

• Preheat oven to 325°F. Whisk 1 tablespoon of water into flax meal and rosemary essential oil and set aside to thicken.
• In a large mixing bowl, whisk together white rice flour, tapioca flour, almond flour, salt, and pepper. Create a well in the center of the dry ingredients and add the olive oil, flax seed mixture, and 3 tablespoons filtered water. Mix well until dough forms.
• Knead dough, adding additional water (a little at a time) if needed until dough sticks together without crumbling apart. Place dough on a piece of parchment paper. Cover the dough with an additional piece of parchment paper and roll out using a rolling pin until dough is really thin (about 1/8 inch thick).
• OPTIONAL: Brush with additional olive oil and sprinkle with minced rosemary.
• Using a sharp knife or pizza cutter, cut the dough into cracker-size squares and place onto a parchment-lined baking sheet. Leave a little space between each cracker so they're not touching.
• Bake for about 12 minutes or until crackers turn light golden and are dry to the touch. Let cool completely on baking sheet before transferring to an airtight glass container. Store in a cool, dry cupboard.

GLUTEN FREE ROSEMARY CRACKERS

Steps:

• 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, then serve.

GLUTEN-FREE DEHYDRATED ROSEMARY AND CRANBERRY CRISPS

Steps:

• Place almonds in a bowl and pour in enough water to cover; let soak, 8 hours to overnight. Drain and mince almonds.
• Combine almonds, hemp seeds, chia seeds, rosemary, stevia powder, garlic and vegetable seasoning, salt, and black pepper together in a large bowl.
• Pulse coconut flour and dried cranberries together in a food processor until evenly combined; add to seed mixture. Pulse bananas, apple, figs, cabbage, and kale together in a food processor until pureed; add to seed mixture. Mix seed mixture together using your hands until dough is well mixed; let stand for 30 minutes.
• Divide dough in half and place each half onto a sheet of parchment paper. Top each roll with another sheet of parchment paper. Roll dough using a rolling pin until thin; cut into squares and transfer to a food dehydrator using a spatula.
• Dehydrate crackers, rotating racks as needed, according to manufacturer's instructions until crisp, 8 to 10 hours. Store immediately in air-tight bags.