Rosemary Poppy Seed Crackers

Its a lot easier to crack open a box of crackers and get snacking however, homemade crackers are an impressive fancy treat. These rosemary poppy seed crackers are an incredible addition to your table if you are having guests over. Instead of that predictable bottle of wine you bring to your friends, why not stack these up in a mason jar, or wrap in parchment paper with some twine. Gluten free, Paleo friendly and low carb, these almond and coconut flour crackers are tasty and filling. These crackers really call for a nice dip. I used my homemade hummus, but salsa and guacamole would be killer.

The biggest struggle I faced in making these crackers was pressing out the dough. The lack of gluten made the dough slightly crumbly (adding more water helps) and I couldn’t roll it out with my rolling pin. I left the dough in the fridge overnight which made it much easier to press out. I found my fingers were the best tool for pressing. Wet your fingers with ice cold water and press away until it is as thin as you can get them. If you prefer the crackers a bit softer (more like a bread) then leave the dough on the thicker side. If thats the case then you can also make this into a flatbread or pizza crust. Very versatile, enjoy everyone!

Ingredients:

•1 1/2 cup almond meal
•1/2 cup coconut flour or all purpose gluten free flour
•1/4 cup nutritional yeast or parmesan (optional)
•2 eggs
•2 tbsp olive or coconut oil (liquid/melted)
•1 tsp sea salt
•2 tbsp dried rosemary
•4 tbsp poppy seeds
•4 tbsp water

Directions:

1. Preheat oven to 350. Line and grease a baking sheet (large or 2 medium) with parchment paper.

2. Combine all ingredients except the water then slowly add the water until you have a firm dough.

3. Place in the fridge for at least one hour or overnight.

4. Smooth dough onto a baking sheet using a spatula or your hands (dip hands in ice cold water to prevent sticking.)

5. Bake for 10-15 minutes depending on your oven. You want them to be a golden brown with crispy edges. Check on them at the 10 minute mark and then bake for longer if necessary. It took the full 15 minutes for mine. I cut mine into squares right from the oven and then let them cool. Once they cooled I broke them into crackers. For a more rustic look, let the crackers cool completely then break apart with your hands. Store in an airtight container for up to a week.