Gluten-free Black Pepper Crackers

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  • 1 3/4 cups almond flour
  • 1/2 teaspoon sea salt
  • 3/4 teaspoon black pepper
  • 1 to 2 tablespoons chopped fresh rosemary (optional)
  • 1 tablespoon olive oil
  • 1 egg


Preheat oven to 350° F.

In a large bowl, combine almond flour, salt, pepper and rosemary. In a separate bowl, whisk together olive oil and egg. Stir wet ingredients into dry ingredients until thoroughly combined.

Roll dough into a ball and press between 2 sheets of parchment paper to 1/2-inch thickness, then remove the top piece of parchment paper. Transfer the bottom piece with rolled-out dough onto a baking sheet. Cut dough into 2-inch squares with a knife or pizza cutter.

Bake for 12 to 15 minutes, until lightly golden. Let crackers cool on the baking sheet for 30 minutes before serving.

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