One of the things that I love is crackers. Graham crackers, Wheat Thins, Cheeze-Its, Ak-Mak crackers, Food Should Taste Good Multigrain Crackers….you name it, I love them. However, many of the ingredients in crackers are straight up toxic! Take a look at the label from Reduced Fat Wheat Thins….
What about Cheeze-Its?
Or Graham Crackers?
Is that Trans fat that I see hiding in there (partially hydrogenated)?? The label says 0 grams of trans fat, even though it is in the product.
This is where you become a smarter consumer and spend the time reading the labels on the food that you buy. You can’t trust food producers to be honest, healthy and trustworthy- they are about the bottom line- Money. If they sneak in addictive ingredients like sugar and corn, you will come back for more. That’s why I gave up crackers and chips and all of the garbage. Even “healthy” chips like Food Should Taste Good Multigrain Crackers have Corn as their first ingredient right along with evaporated cane juice (ie: sugar)!!
So last night, when Tim busted out his crackers, I decided to make my own. I found this amazing recipe for Grain Free Rosemary Garlic Crackers!! They turned out delicious! I even ended up sharing them with Tim! We ate them before I could snap any pics, so I am borrowing pictures from my friends over at Food Renegade.
Grain Free Rosemary Garlic Crackers
- 4 cups almond flour/meal (I ground up my own almonds)
- 1 1/2 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon chopped, dried rosemary
- 2 large eggs
- 2 Tablespoons melted butter or olive oil (I used Earth Balance)
1. Pre-heat oven to 350 degrees. Butter/spray baking sheet
2. In a medium-sized bowl stir together almond meal, sea salt, garlic powder, and dried rosemary.
3. In a small bowl beat eggs. Whisk in butter or olive oil. Mix well.
4. Pour wet ingredients into dry. Mix well with a fork. Knead a few times in the bowl until dough comes together well. Form the dough into a circle.
5. Liberally butter a baking sheet. Place the dough circle on the cookie sheet and press the dough into the buttered baking sheet, working from the center out. Keep working to spread the dough as thin and evenly as possible. Make peace with the fact that it will not be perfectly even and then finish as well as possible.
6. Once you are satisfied with the job use a sharp knife to cut the dough into 1 1/2 inch squares. Then use a fork to poke each cracker twice.
7. Bake at 350 degrees for 11-15 minutes or until golden brown around the edges. Place on a cooling rack. If your dough wasn’t perfectly thin (and that’s pretty likely) remove the outer (thinner, browner) crackers and place the crackers in the oven for an additional 5 minutes or until crisp and firm. (Mine took more like 25 minutes, fyi)
I also used a marinara sauce for dipping! I used Ohsheglows Easy Cheese Sauce to give it a cheesier taste. Delicious!!!