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I’ve never tried making crackers before, but I got inspired and was surprised at how easy it is.

3/4 cup almond meal

1/2 cup sorghum flour

1/4 cup potato starch

1/2 teaspoon salt

1/2 teaspoon garlic powder

1 teaspoon dried rosemary

3 tablespoons olive oil

3 tablespoons flax seed meal

1/3 cup boiling water

Preheat oven to 400 degrees Fahrenheit. Place the flax seed meal in a small bowl. Pour in the boiling water and stir well. Let sit about 5 minutes. Put the flours, salt, garlic powder, and rosemary into the bowl of a stand mixer. Stir to mix the flours. Add the oil and flax seed mix. Mix on a medium-speed until dough comes together. Tear a piece of parchment paper to fit a large baking sheet. Lay on the counter and turn the dough onto the parchment paper. Roll the dough out to 1/8 inch thickness. Use a pizza cutter or sharp knife to cut into squares. Transfer parchment paper to the baking sheet. Bake in the oven for 17-18 minutes, until edges are just starting to brown. Remove and allow to cool.

(Makes approximately 40 crackers)

A lot of cracker recipes suggest that you roll the dough out between two sheets of parchment. I found that to be a big pain. But it might help if you’re having problems with dough sticking to your rolling pin. Also, don’t be afraid to use your hands to help shape the dough and patch up cracks.

If you have coarse salt, a little sprinkle on top before baking would be nice.

I’m also sharing this recipe in the Slightly Indulgent Tuesday, Allergy Free Wednesdays, Full Plate Thursday, and Wellness Weekends.