Around our house, we have a Trader Joe's market that we make frequent walking trips to. I find it's perfect to just load the kids into the stroller and go for a walk - they enjoy the scenery, I enjoy some peace and quiet, and at the end we get to enjoy the sampling snacks that they always have available at Trader Joe's. I find that there is also always some snack or treat that catches my eye there, and that I then become addicted to (which means we get to make more walking trips!). If you have a Trader Joe's near your house, then this particular recipe will taste familiar, because one of their absolute best crackers are rosemary raisin crackers. The raisins and rosemary provide a balance of flavors that is neither salty nor sweet, but instead somewhere in the middle. This means that they are wonderful to eat plain or topped with any number of cheeses.
This recipe is a gluten-free, grain-free version of those perfect crackers. They come out nicely crisp, with that surprisingly addictive flavor combo of the rosemary and raisins shining through. My husband and I both are hooked (we hide them from the kids when I make them!), and a bonus is that baking them fills the house with a fantastic aroma for the rest of the day.
Recipe makes about 20 crackers
PREP: 15 minutes COOK: 15 minutes READY IN: 30 minutes
| SIMPLE | HEALTHY | YUM |
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INGREDIENTS
- 1 cup almond flour
- 1/2 tablespoon olive oil
- 2 tablespoons cold water
- 1/2 teaspoon sea salt
- 2 tablespoons raisins
- 3 teaspoons raw sunflower seeds
- 1 teaspoon dried rosemary (or 1 sprig fresh rosemary leaves)
DIRECTIONS
- Preheat the oven to 350ºF. Place a sheet of parchment paper on a baking sheet.
- In a food processor, pulse together the almond flour, olive oil, water, and salt until well combined.
- Add in the raisins and 2 teaspoons sunflower seeds. Pulse together again until the raisins and sunflower seeds are broken into small pieces. Finally, add in the remaining sunflower seeds and rosemary and pulse until they are spread evenly through the dough. (The dough should be moist but hold together easily, with flecks of raisin, rosemary, and sunflower seeds visible throughout.)
- Form the dough into a single ball and place on a 18-inch sheet of wax paper. Cover with another piece of wax paper about the same size on a flat surface. With a rolling pin, roll the dough between the wax paper sheets until it is 1/4-inch thick and mostly rectangular. (I found that it helped to alternate the sides I was rolling on to avoid wrinkles in the paper, by flipping the wax sheets occasionally.)
- Uncover one of the wax sheets, and lay that side of the dough down on the parchment covered baking sheet. Gradually peel off the other layer of wax paper to expose the dough. Using a pizza cutter, cut the dough into 1-inch rectangles. (Depending on how uniform you want the crackers, you can cut off the edges and repeat the process of rolling and cutting, or you can leave the edges to cook in non-uniform shapes.)
- Bake the crackers for 15-18 minutes, rotating once halfway through. They are done when they start to look golden on top (if the edges are looking too brown but the middle needs to cook more, you can remove the cooked edges and allow the remaining pieces to continue cooking).
- Let cool for 15 minutes, then separate the crackers and enjoy. They can be stored for several days in an airtight container.
NUTRITION FACTS
2 crackers 78 calories 6.5 g fat 4.0 g carbs 2.5 g protein 1.5 g sugar
Enjoy!
Recipe adapted from Against All Grain.
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