Most crackers aren’t exactly diabetes friendly but it’s actually quite easy to make your own. Some nut flour, some egg, some salt and a rolling pin are all you really need! Try these rosemary-flavored crackers with a healthy dip or cheese.
Preheat oven to 300F.
In the bowl of a food processor, combine walnuts, almond flour, baking powder, and sea salt. Pulse several times to combine. Add egg, oil, and rosemary and continue to process on high until dough clumps together.
Turn out onto a large piece of parchment and pat into a rough rectangle. Top with another piece of parchment and roll out as evenly as you can to a 1/8-inch thickness. Remove top parchment.
Use a sharp knife or pizza cutter to score into 2 inch squares. Sprinkle with coarse salt and press lightly to adhere. Transfer parchment to a large baking sheet and bake 30 minutes, until edges are golden brown and crackers are firm to the touch. Turn off oven and let crackers sit inside another 10 minutes or so. Watch carefully so that they don’t get too brown.
Remove and let cool completely, then break into squares (they will continue to firm up as they cool).
Serving Size 10 servings (40 pcs)
Servings 14
- Amount Per Serving
- Calories 177
- % Daily Value *
- Total Fat 1713g2636%
- Total Carbohydrate 441g147%
- Dietary Fiber 254g1016%
- Protein 655g1310%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 300F.
In the bowl of a food processor, combine walnuts, almond flour, baking powder, and sea salt. Pulse several times to combine. Add egg, oil, and rosemary and continue to process on high until dough clumps together.
Turn out onto a large piece of parchment and pat into a rough rectangle. Top with another piece of parchment and roll out as evenly as you can to a 1/8-inch thickness. Remove top parchment.
Use a sharp knife or pizza cutter to score into 2 inch squares. Sprinkle with coarse salt and press lightly to adhere. Transfer parchment to a large baking sheet and bake 30 minutes, until edges are golden brown and crackers are firm to the touch. Turn off oven and let crackers sit inside another 10 minutes or so. Watch carefully so that they don’t get too brown.
Remove and let cool completely, then break into squares (they will continue to firm up as they cool).
Medical Review by Chef Robert Lewis , Professional Chef, Author, and Speaker
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