During my pre-paleo days I was really whole grain obsessed. I was just getting into bread making when my paleo enlightenment occurred. So my coddled baking stone and other baking tools have retired to the basement.
Of all things, crackers were my favourite to make. Compared to breads gratification was instant. It only took a maximum of half an hour as opposed to two days for a loaf of sourdough. But I was never really a fan of whole wheat crackers so I’d occasionally use white flour when I’d have guests over and quadruple the recipe, you know, for the guests. One particular cracker that I loved making was a light and buttery rosemary parmesan cracker that I felt justified in eating if I loaded it with nonfat cream cheese and other nonfat products. How things have changed. Give me all the fat.
I’ve been attempting a grain-free version of this for a while and this has got to be it. It’s buttery and lightly crispy and goes with just about anything if you swap in the right herb and cheese. I’ve made a chive and smoked cheddar version and served it with a crab dip and another time with an eggplant spread (recipes coming soon). It’s also very good all on its own. If you prefer a hardier cracker you can roll it out thicker and increase the baking time.
Grain-Free Rosemary Parmesan Crackers
- 2 ¼ cups fine ground almond flour
- ½ cup fresh grated parmesan or other cheese, finely grated
- 1 tablespoon fresh rosemary or other herb, finely chopped
- 1 tablespoon cold unsalted butter, cut into pieces
- 1 egg
- ½ teaspoon sea salt plus more for sprinkling
First, preheat the oven to 350°F. Next, add all the ingredients into a food processor.
Pulse the ingredients until everything is combined and forms into a crumbly texture. The dough should be pliable and form into a ball with your hands.
Taking half the dough, form it into a ball and place it between two large pieces of parchment paper.
With a rolling pin, roll the dough in all directions as thinly as possible.
Cut the flattened dough into whatever shape you want with a knife or pizza cutter. At this point you can square off the dough if you prefer straight edges and add the scraps to the other half of the dough.
Sprinkle sea salt overtop. Transfer the dough with parchment paper beneath it onto a large baking sheet and baking for 10-15 minutes (based on how thin you rolled the dough) until the edges turn light brown.
Remove the crackers from the oven. Repeat the process all over again reusing the same parchment if you’re stingy with parchment paper like me.