Rosemary Crackers

ELANA'S PANTRY (5)
Taylor: "I love this recipe! I also added sunflower seeds…" Read More
5Ingredients
35Minutes
50Calories

Ingredients

US|METRIC
  • 1 3/4 cups blanched almond flour (not almond meal)
  • 1/2 teaspoon sea salt (celtic)
  • 2 tablespoons fresh rosemary (finely chopped)
  • 1 tablespoon olive oil
  • 1 large egg
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    NutritionView More

    50Calories
    Sodium2% DV50mg
    Fat7% DV4.5g
    Protein4% DV2g
    Carbs1% DV2g
    Fiber3% DV<1g
    Calories50Calories from Fat35
    % DAILY VALUE
    Total Fat4.5g7%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol10mg3%
    Sodium50mg2%
    Potassium0mg0%
    Protein2g4%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate2g1%
    Dietary Fiber<1g3%
    Sugars0g0%
    Vitamin A0%
    Vitamin C0%
    Calcium2%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Taylor 3 months ago
    I love this recipe! I also added sunflower seeds (unsalted), flax seed and pepitas!
    goncalo sardinha 2 years ago
    Amazingly easy and super tasty.... we keep craving for more :)
    Angie S. 2 years ago
    This recipe is super easy and forgiving. I added a touch of garlic (1/4 tsp) and no salt seasoning (1/4 tsp) for extra flavor and they turned out great. Mine were a bit dry so suggest a bit more egg to soften the almond flour more. ( maybe my egg was not large enough) Definately worth making!
    Bonnie C. 3 years ago
    Excellent recipe - I've made these to serve as appetizers for guests and they are always gobbled up! Everyone loves them! Delicious with cheese slices, or hummus. I think I might begin to play around with the recipe a little next time, maybe add some black pepper, or dried parsley, maybe even dried Parmesan. Mmmm, can't wait!
    Monica G. 3 years ago
    Theese taste great with just about anything on top. You can use dried rosemary as well (as long as you add less than you would with fresh). They last long in an airtight container, so you can make a big batch to store

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