- 2 cups Hodgson Mill Almond Flour/Meal
- 2 eggs, room temperature
- 2 Tbsp. olive oil
- 1/2 cup Parmesan cheese, finely shredded
- 1-2 Tbsp. garlic powder
- 1 tsp. black pepper
- 2 Tbsp. Italian seasoning
- 1 Tbsp. rosemary, chopped
Preheat oven to 350°F.
In a large bowl, mix all ingredients until thoroughly combined. Dough will be sticky. Place dough on a sheet
of parchment paper and cover with plastic wrap.
Roll dough into a rectangular sheet about 1/8-inch thick. Pull off plastic and transfer dough on the
parchment paper to an ungreased baking sheet.
Score dough into squares and bake for 20-25 minutes until lightly golden
Let cool completely and gently break crackers apart at
the scored lines. If crackers separate
unevenly, use a knife to divide them at the scored lines.
aprox. 40 crackers
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