Herb Crackers - Gluten Free and Taste So Good!

About a year ago I was diagnosed with Osteoarthritis. I was obsessed. I read everything I could on arthritis. I even, dare say it, tried to cut out gluten from my diet. However, that did not last long and its not because I am a professional baker, its really because I LOVE BREAD. So, instead of going completely gluten free, I have decided to eat gluten in moderation.

While Joel and I were out and about one day, we stopped at Barnes and Noble. As usual, I went to the cookbook section, and he went to the technology section. While I was deep into a cookbook, Joel found a book called Super Foods by Lee Holmes for people with Arthritis and inflammation issues. Some of the recipes are definitely not something I would enjoy, but there was one recipe I knew I could get on board with and really make it my own - The Gluten Free Crackers.

I have made them multiple times using dry herbs, fresh herbs and a combo of both dry and fresh. Without a doubt, use FRESH herbs!!! You can mix up the herbs and use a combination of what you feel will go good with your dip, meal or just how you feel for that day.

These crackers are a must, so put down those Ritz and get started!

Ingredients:

1 1/4 cups / 4.25 ounces / 125 grams - Almond Flour
1/2 teaspoon - Sea Salt (you can use kosher salt)
2 teaspoon - Fresh Herbs (Basil, Oregano, Thyme, Rosemary, or any fresh herb or choice. I have used dry herbs, but I prefer fresh. However, in a pinch, dry herbs it is!)
2 garlic cloves - crushed / minced
1 egg
2 tablespoons of extra virgin olive oil

Directions:

In a medium mixing bowl, combine Almond Flour, Sea Salt, Herbs and Garlic.
In a small mixing bowl whisk together egg and olive oil.
Combine the wet mixture into the dry mixture and mix till just combine.
Roll our crackers to 1/4 inch thick, or roll the crackers into a cylinder and wrap tightly in plastic.
Place crackers in refrigerator for 30 minutes (you can wrap and keep in the freezer for up to a week)
Preheat oven to 325 degrees F.
Place crackers on a cookie sheet lined with parchment.
Bake for 12-15 minutes.