Crackers and cheese has always been one of my favorite meals. For some people it’s just snack food, but I can happily make a full lunch or dinner out of it. Of course, most crackers aren’t exactly low carb friendly so I steer clear. 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!
- 1 1/4 cup chopped walnuts
- 1 cup almond flour
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 large egg
- 2 tbsp avocado oil or olive oil
- 2 tbsp chopped fresh rosemary
- 1/2 tsp coarse salt (kosher or sea salt) for sprinkling
- 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).