Crispy Rosemary Crackers

Preheat oven to 325 degrees F (165 C) and line baking sheet (1 large) or baking sheets (2 small) with [parchment paper].

Add dry ingredients (gluten free flour blend (0.75 cup), almond meal (0.66 cup), baking powder (0.25 tsp), flaxseed meal (2 tbsp), fresh chopped rosemary (1 tsp), sea salt (0.5 tsp), garlic powder (0.125 tsp)) to a [food processor] or [mixing bowl] and process or whisk until thoroughly combined.

Then add neutral oil (3.5 tbsp) and pulse/use a [pastry cutter] or [fork] until crumbly.

Add [3-5 tbsp cold water] 1 tbsp at a time, pulsing/stirring until it forms a semi-sticky dough that’s moldable and not crumbly. It should not need more than cold water (5 tbsp).

Remove dough from [processor] or [mixing bowl] and form into a loose ball. Transfer to a clean surface lined with [parchment paper]. Lay another sheet of [parchment paper] on top and use a [rolling pin] to roll the dough into a rectangle slightly less than inch (0.125) thick.

Use a [knife], a [pizza cutter], or a [small cookie cutter] to cut the dough into desired shapes (squares or circles).

Transfer the cut dough (still on the [parchment]) to a [baking sheet] and place in the freezer for minutes (10) to stiffen. Start 10m timer

Once firm, use a [spatula] to carefully separate the [crackers] on the [baking sheet] to ensure they are not touching or too crowded for even baking.

Bake for [16-22 minutes] or until slightly golden brown (monitor closely to prevent burning). Remove from oven and let cool completely. Start 22m timer

Enjoy immediately. Store leftovers covered at room temperature for up to week (1) or in the freezer for month (1).