I have become quite addicted to these crunchy little crackers. I love them because they are grain-free and full of wonderful ingredients that I have no issues with. Mainly nuts and seeds. I know I can be a bit squirrelly, but now I am in more than one way! Munch, munch, munch.....
Feel free to substitute any of the seeds for anything else that be more tolerable to you. It's a pretty flexible recipe and can withstand quite a few changes.
I like to eat these crackers plain or with slices of cheese (I'm guessing squirrels don't eat cheese though). They are a perfect filling and energizing snack. You can put them in a baggie and take them with you, where ever you may be going. I guess there's not much else to say about the crackers (or squirrels), except to try them and taste for yourself! The crackers, I mean. Don't eat squirrels. Well, unless you want to, but I imagine there's not much meat on them. Although, according to Cousin Eddie, they are high in cholesterol......
Rosemary-Almond Multi-Seed Crackers
Gluten-Free, Grain-Free, Low-Fructose*
1 tablespoon extra virgin olive oil
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup almond flour or almond meal*
1/4 cup sunflower seed nuts
1/4 cup pepitas (hulled pumpkin seeds)
2 tablespoons sesame seeds
1 tablespoons poppy seeds
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a medium bowl, lightly beat the egg. Stir in the olive oil, rosemary, salt, and pepper. Add the almond flour and assorted seeds and stir until thoroughly blended.
- Roll dough out with a rolling pin between two sheets of parchment paper. Roll dough as thin as you can get it (about the thickness of the pepitas). Cut using cookie cutters or with a knife. I cut mine into about 1.5-inch squares. Place on cookie sheet and bake for 20 to 25 minutes, or until golden-brown and crispy.
Post updated 04/04/2016.