Gluten Free Rosemary Sesame Crackers

Gluten Free Rosemary Sesame Crackers

We have been on the hunt for tasty crackers that bring in more flavors than just almond flour.  We have tried lots of different recipes, one which uses sesame seeds, which gave us the idea of trying tahini. And we had lots of rosemary from my dad’s garden, so we began cracker experimenting - and these were a success!  My daughter loves them with any creamy dip.  

Prep time: 15 minutes Cook time: 20 minutes

Ingredients:

• 1 cup almond flour

• ¼ cup coconut flour (you can also substitute with ¼ cup gluten-free oat flour)

• ¼ tsp sea salt

• 1 TBSP fresh rosemary, finely chopped

• 1 tsp onion powder (make sure there are no added starches or anti-caking agents)

• 1 tsp everything bagel spice (make sure there are no added starches or anti-caking agents)

• 2 TBSP tahini

• 2 TBSP olive oil

• 1 egg, beaten

Directions:

1.    Preheat your oven to 325 degrees. 

2.    In a large bowl, mix together the almond and coconut flours.  Add in the salt and spices.

3.    Add the tahini, olive oil and egg and incorporate into the flour and spice mix. Knead with your hands until a ball of dough forms.

4.    Between 2 sheets of parchment paper, roll out the dough to about ⅛” thick.

5.    Remove the top sheet of parchment paper, and transfer the bottom sheet with dough onto a baking sheet. You can cut these into crackers (about 30-40) with a knife or pizza cutter, or you can leave it whole and break it up into chunks later (this is what we do!) 

6.    Bake in the oven for 18-20 minutes or until golden brown.

7.    Allow to cool completely and then separate into crackers. 

8.    Store at room temperature in an airtight container for a few days.