Add a little crunch to your cheese platter with these buckwheat and almond flour based rosemary crackers. These naturally gluten-free bites are best smeared with soft cheeses like camembert or brie and accompanied by sliced fruits. Or you can keep it vegan with a dollop of creamy hummus. No matter how you enjoy them, they're easy to whip up and perfect for a pre-meal cocktail hour with friends or a quick snack for one.
Gluten-Free Rosemary Crackers
- ¾ cup Anthony’s Goods Buckwheat Flour
- ⅔ cup Anthony’s Goods Blanched Almond Flour
- 2 tbsp Anthony’s Goods Flaxseed Meal
- 1 tsp Anthony’s Goods Dried Rosemary Leaves (ground in a coffee grinder)
- ½ tsp salt
- ¼ tsp baking powder
- ⅛ tsp garlic powder
- 3 ½ tbsp olive oil
- 6 tbsp water
- Whisk all of the dry ingredients together in a large bowl.
- Add the olive oil and mix.
- Add the water 1 tbsp at a time, mixing as you go, until the dough comes together.
- On a cutting board lined with parchment paper, roll the dough into a rectangle. Roll it out as thin as you can get it without the dough cracking.
- Use a sharp knife to cut the rectangle into smaller rectangles.
- Place in the freezer for 15 minutes to harden.
- When the 15 minutes are almost up, preheat the oven to 325F.
- Gently lift and separate the crackers on the parchment paper. Then transfer the parchment paper to a baking sheet.
- Bake for 20-25 minutes until lightly browned.
- Let cool before serving.
Makes: 60 crackers
Prep time: 30 minutes
Total time: 55 minutes