Rosemary Cheese Crackers

Do you make your own almond milk? I’d be lying if I said I did all the time…. I wish I did. Honestly, I don’t tolerate store-bought almond milk in large quantities. There’s something about the gums or additives that bother me. Therefore, I do try to make my own as much as I can. It’s VERY simple… here’s my recipe. That being said, I will NOT waste any of that almond pulp from making milk. 1.) Almonds are expensive….especially organic. 2.) I hate wasting anything food related ┬ábecause of reason #1. SOOOO, I decided to give some cracker recipes a try. I first saw the idea from my favorite Paleo blogger – Elana’s Pantry and her recipe for Paleo Wheat Thins. I made them and they were VERY good…. so like the original Wheat Thin. The last few times I’ve made them, I have tweaked a few recipes and tried different flavors. This one is one of my favorites because it has a slightly cheesy taste with my favorite herb, rosemary! Makes about 40 small crackers

rosemary-cheese-crackers

Pulp from 1 batch of almond milk (or about 1 cup)
1/4 cup coconut flour
2 Tbsp olive oil
1 Tbsp nutritional yeast
1 tsp rosemary, finely chopped
1 tsp sea salt
1/2 tsp black pepper

  • In a small mixing bowl, combine ingredients and stir until well blended and a ball of dough forms. If dough is a little dry and crumbly, add a little water, 1 tablespoon at a time.
  • Place dough onto a piece of parchment or wax paper. Top with a piece of parchment or wax paper. Roll dough out until about 1/4″ thick.
  • Remove top layer of paper. Score dough into squares using a pizza cutter or knife. Place dough and bottom layer of paper on a baking sheet or dehydrator rack.
  • Cook at about 125F for about 22 hours. I use our large dehydrator as our oven does not heat at that low of temperature. You can also try baking at a low temp for several hours until crackers are light and crispy.

 

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