Rosemary and Thyme Parmesan Crackers
These crackers are easy to put together and are great to have on hand when you're expecting company. The best part is, they're gluten-free.
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Note: These should be stored in a sealed container or freeze if not being used immediately!
- 1 Cup finely ground almond meal
- 2 Tablespoons ground flax meal
- 1/2 Cup freshly grated Parmesan cheese
- 1 Teaspoon chopped, dried rosemary
- 1/2 Teaspoon dried thyme
- 1/4 Teaspoon cayenne
- 1 Teaspoon sea salt
- 1/2 Teaspoon freshly ground pepper
- 1 1/2 Teaspoon olive oil
- 1 large egg white
Preheat the oven to 350 degrees.
Prepare a large baking sheet and line with parchment paper. Tear another sheet the same size and set aside. Also, take out your rolling pin.
In a medium mixing bowl, combine all of the dry ingredients and mix together using a fork. Add in the olive oil and egg white and combine together using a spoon, forming it into a ball.
Take the parchment paper that is lined in the baking sheet and set it on the counter. Place the ball of dough on top of the parchment paper then top with the second piece of parchment paper.
Use your rolling pin to thin out the piece of dough, creating a rectangle shape to fit the pan.
Gently peel back the top parchment paper and take a pizza wheel or a large knife and shape into squares.
Bake for 12 minutes and let cool for 10 minutes then gently break apart.