Almond Crackers (Two Types): Rosemary and Cinnamon Honey

It’s New Year’s Eve! What are you doing tonight?  Alex and I usually enjoy a huge homemade feast, drink some Champagne, and watch a movie, but this year we are breaking out of the mold and celebrating with family and friends at Alex’s cousin’s new house.  Alex and I are the only Primals in this group, so when deciding what to bring, it had to please everyone.  Hopefully these Almond Crackers will do the trick.  I made two batches – one is my sister’s recipe for Rosemary Almond Crackers.  I’ll re-post her recipe here, but I love them just how they are and didn’t change a thing!  To go along with a few sweeter cheeses that I purchased (cranberry stilton and brie topped with figs and almonds), I decided to modify her recipe a little.  Cinnamon Honey Almond Crackers were born!  I think both are delicious and should make everyone happy – including your non-Primal friends!

Rosemary Almond Crackers will be served with a smoked Cheddar and an aged Manchego.

Rosemary Almond Crackers

Ingredients:

  • 1 3/4 cups of almond flour (I used Trader Joe’s almond meal)
  • 1/2 teaspoon sea salt
  • 2 Tablespoons fresh rosemary, finely chopped
  • 1 Tablespoon olive oil
  • 1 pastured egg

What to do:

Pre-heat the oven to 350 degrees.

In a large bowl, combine the almond flour, sea salt, and rosemary.  In a small bowl, whisk together the egg and the olive oil.  Pour the egg and oil into the large bowl and stir to combine with the flour mixture.

Lay a sheet of parchment paper on your countertop and place the flour mixture in the center.  Place another piece of parchment paper on top and roll out the dough to about 1/8 inch thickness.  Remove the top sheet of parchment.  With a knife or pizza cutter, make 1 x 1 inch crackers.  Place the dough and the bottom sheet of parchment on a cookie sheet and place it in the oven.  Bake for 12-15 minutes, removing the crackers when they are a light golden brown.  If the center crackers need a little more time, just remove the browned ones from the edges.  Let cool and enjoy with your favorite cheese!

Cinnamon Honey Almond Crackers will be served with fig and almond topped Brie, cranberry Stilton, and chocolate walnut Mascarpone.

Cinnamon Honey Crackers

Ingredients:

  • 1 3/4 cups blanched almond flour (I used Bob’s Red Mill)
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons cinnamon
  • 1 Tablespoon olive oil
  • 1 Tablespoon local honey
  • 1 pastured egg

What to do:

Pre-heat the oven to 350 degrees.

In a large bowl, combine the almond flour, sea salt, and cinnamon.  In a small bowl, whisk together the egg, honey, and the olive oil.  Pour the egg mixture into the large bowl and stir to combine with the flour mixture.

Lay a sheet of parchment paper on your countertop and place the flour mixture in the center.  Place another piece of parchment paper on top and roll out the dough to about 1/8 inch thickness.  Remove the top sheet of parchment.  With a knife or pizza cutter, make 1 x 1 inch crackers.  Place the dough and the bottom sheet of parchment on a cookie sheet and place it in the oven.  Bake for 10-12 minutes, removing the crackers when they are a light golden brown.  These baked a little faster then the Rosemary Almond Crackers, so watch them closely!  If the center crackers need a little more time, just remove the browned ones from the edges.  Let cool and enjoy with your favorite cheese, dried or fresh fruit!

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5 Comments:

  1. The graham cracker recipe looks great. My daughter would love something like this.

  2. Do they come out crunchy? The last crackers I tried were soft and dry. 🙁 I can’t wait to try these though!

    • They are pretty crunchy the first day, slightly less the next day (if they last that long!). The rosemary flavor stays crispier then the cinnamon honey. Let me know what you think!

  3. Pingback: 100+ Real Food Lunchbox Ideas - Recipes to Nourish

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