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).
Source
14 servings
10 servings (40 pcs)
- Amount per serving
- Calories177
- % Daily Value *
- Total Fat 1713g2197%
- Total Carbohydrate 441g161%
- Dietary Fiber 254g908%
- Protein 655g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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).
Notes
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