Those of you who know me, know that I love cheese!  Maybe it is my love of all things French or simply the wide range of salty, nutty, pungent, sharp, or creamy flavors that cheese offers.  As I do not eat grains, most carbohydrates, or any sugar, cheese has become my fall-back comfort food!  A slice of cheese is my go to quick snack or addition to any salad or breakfast eggs.

Although I have gotten used to eating cheese as a slice, there is something about cheese and crackers with olive tapenade, basil pesto, sun-dried tomatoes, or fresh berries.  Enjoy these buttery and salty grain-free crackers with a sharp cheddar, smoked gouda or soft goat cheese.

These crackers are now my excuse to go on a picnic with red wine, cheese, and fresh fruit!  I must add that the husband loves these grain-free snacks… 🙂  Healthy, grain-free snacks are hard to come by so these will definitely be made again in the future.

Grain Free Rosemary Olive Crackers

Ingredients

• 1 3/4 cups finely ground Almond Flour
• 3 tablespoons finely ground flaxseed
• 1/2 cup shredded parmesan
• 2 tbsp fresh rosemary
• 1/4 cup kalamata olives
• 1/2 tsp dried italian herbs
• freshly ground pepper
• 1 egg
• 1 tbsp olive oil
• 1/2 tsp course sea salt (for sprinkling on top of crackers before baking)

Directions

• Preheat oven to 325 degrees.
• Combine all ingredients in a food processor and pulse several times. Scrape down the sides of the bowl and pulse again about 5 times or until thoroughly mixed.
• Roll cracker dough into a ball.
• Place dough in between 2 layers of parchment paper.
• Using a rolling pin, spread dough into a thin layer (1/4 inch thick).
• Remove the top layer of parchment paper and slice (knife or pizza cutter) into 2 inch squares.
• Place dough, with bottom parchment paper, onto a cookie sheet.
• Sprinkle sea salt onto pre-cut cracker dough before baking.
• Bake for 25 minutes until the crackers are a light golden brown.