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Name: Rosemary Crackers
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 20
Cuisine: not set
Ingredients: 2 cups blanched almond flour; 1/2 teaspoon fine grain sea salt; 1 tablespoon Dried rosemary chopped; 2 tablespoon Water; 1 large Egg white; 1 tablespoon Extra virgin olive oil; 1/4 teaspoon coconut oil melted

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INGREDIENTS

2 cups blanched almond flour
1/2 teaspoon fine grain sea salt
1 tablespoon Dried rosemary ; chopped
2 tablespoon Water
1 large Egg white
1 tablespoon Extra virgin olive oil
1/4 teaspoon coconut oil ; melted

Servings

INSTRUCTIONS

1- Preheat oven to 350

2 - Combine the flour, salt, and rosemary in a medium mixing bowl. In a small bowl, whisk together the water, egg white, olive oil and coconut oil

3 - Pour wet ingredients into the dry and stir until a stiff dough forms and all the dry ingredients are well incorporated

4 - Place the dough between 2 sheets of parchment paper and roll out to an even thickness of about 1/8 inch

5 - Carefully transfer the parchment paper and dough to a baking sheet and remove the top piece of paper. Using a pizza cutter, trim off the uneven edges of the dough, then cut the sheet of dough into approximately 2 x 3 inch rectangles

6 - Bake for 10 minutes. Turn off oven and let the crackers sit inside the oven for an additional 10 minutes until golden

NOTES

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Nutrition

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Serving Size: 1 Serving (28g)
Recipe Makes: 20 Servings

Calories: 74
Calories from Fat: 58 (78%)

Amt Per Serving		% DV

	Total Fat 6.5g	9 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 1.5g
Cholesterol 0mg		0 %
Sodium 4883.1mg		168 %
Potassium 87.9mg		2 %
Total Carbohydrate 2.5g		1 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 1.2g
Protein 2.8g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 74

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