In spite of the nourishing food, in spite of the extras like homemade elderberry syrup, in spite of being careful, sickness happens. Today is Valentine’s Day and my husband is sick. On top of that, I’m not feeling well. I’m trying to keep things simple today, but wanted to give my husband’s lunch that “loving touch.” Knowing I would be serving the chicken/turkey soup I made yesterday from homemade broth for lunch, I decided to make the rosemary crackers he loves and cut them into heart shapes. These crackers (from Elana’s Pantry) are like all of my favorite recipes: few ingredients, easy to make. I had already thought about this post a while back, because I wanted to show how I square off the outer edges of the regular shaped crackers.
Almond Flour Rosemary Crackers
1 3/4 cups almond flour
1/2 tsp sea salt
2 Tbs fresh rosemary, finely chopped
1 Tbs olive oil
Preheat oven to 350o.
Separate rosemary leaves and chop fine.
Measure almond flour, salt, and rosemary into mixing bowl.
In a separate bowl, combine olive oil and egg until well mixed.
Add wet ingredients to dry.
Mix well to form ball. Place on sheet of parchment paper.
Place another sheet of parchment paper on top and roll out to about 1/4″ to 1/3″ thickness. At this point, I used my heart shaped cookie cutter.
Take the top sheet of parchment and place it on a baking sheet. Place crackers on parchment.
Bake at 350o for 8 – 12 minutes. Remove them just as edges begin to brown. (The ones on the outer edges of the pan will be slightly brown, while the ones in the middle will not be)
I served them with the homemade broth for Valentine’s Day lunch.
Here’s how I make the regular shaped crackers. Roll out dough as described above (parchment on top and below). It usually looks something like this:
Then I square it off by cutting a line around the edges.
I then take these outer pieces, turn them around and lay them down on top of the places where it is needed to form a square. (See how the part I cut off above has a straight line on the inside? This is the part that should be facing out when you lay it upon the inner square)
I then roll them lightly with a rolling pin or work them in with my fingers.
Cut dough into squares. Here I have cut them into rectangles, because this is just the leftover dough from my heart crackers.
Bake at 350o for about 10 minutes or till edges turn lightly brown.
Note: when baking the entire batch as squares, the baking time is increased to around 12 minutes.
Remove from oven and cool slightly, then gently separate crackers where lines are visible.
These crackers have the most wonderful flavor and are great when you need some crackers in a hurry!
This post is part of the following blog carnivals:
Monday Mania, hosted by The Healthy Home Economist.
Traditional Tuesdays, hosted by Cooking Traditional Foods.
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