Asiago & Rosemary Crackers
Author: Marla Hingley
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Ingredients
  • 1 ½ cups ground almonds
  • ¼ cup Asiago or Parmesan cheese, finely grated (optional)
  • 2 Tbsp cold butter, chopped into pieces
  • 1 Tbsp flaxseed*
  • 2 tsp rosemary, crushed
  • 1 egg
  • ½ tsp salt
  • ¼ tsp pepper
Instructions
  1. Combine all ingredients together in food processor, pulsing until dough comes together.
  2. Roll out dough between two pieces of parchment (really can just push the rolling pin in all directions to flatten evenly out) to ⅛” thick, or about 8x12” rectangle.
  3. Place onto a baking sheet and refrigerate for 30 minutes.
  4. Remove top parchment and using a pizza cutter or knife cut into bite-sized squares/triangles, then prick all over with fork (you don’t need to separate pieces). Bake at 350°F for about 20 minutes or until golden all over. Note: I used a preheated baking stone, which speeds the cooking time by about 5-10 minutes.
  5. Once cool, snap pieces apart and store in an airtight container.
Notes
*using a knife or mortar and pestle, crack the shells of the flaxseeds. Otherwise they will not get digested and their nutrients cannot be utilized.
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/asiago-rosemary-crackers/