Rosemary Almond Flour Crackers with Hummus
Active Time: 20 minutes / Cook Time: 15 minutes
Makes 6 servings / about 36 crackers
Nutrition Corner: Rosemary
Rosemary has been used therapeutically for gout, cough, headaches, liver and gallbladder disease, cognitive improvement, and cardiovascular conditions. Rosemary contains antioxidants, and is anti-bacterial and anti-fungal.
- 2 ¾ cups almond flour
- 1 teaspoon fine sea salt
- 3 tablespoons finely chopped fresh rosemary
- 1 ½ tablespoons coconut oil, melted
- 2 eggs (the smallest ones you have), room temperature
- 2 tablespoons hummus (per person, per serving) (12 tablespoons total)
- Preheat oven to 350 degrees F.
- In a large bowl, combine the first three ingredients.
- In a medium bowl, whisk together coconut oil and eggs.
- Stir wet ingredients into almond flour mixture until thoroughly combined.
- Roll the dough into a ball and press between 2 sheets of parchment paper. Use a roller to roll out the dough to 1/8” thickness (roll into a rectangle shape, so that it will fit onto a baking tray).
- Remove the top piece of parchment paper, and transfer the bottom piece with the rolled out dough onto a baking sheet.
- Use a knife to cut the dough into 2” squares.
- Bake for 12-15 minutes, or until lightly golden.
- Let cool completely.
- Break apart into individual crackers and store in an airtight container on your counter.
- To serve, enjoy 6 crackers with 2 tablespoons hummus (per person).