Almond Chia Rosemary Crackers (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
120g almond flour
02 -
30g chia seeds
→ Wet Ingredients
03 -
120ml water
04 -
30ml olive oil
→ Seasoning
05 -
1g dried rosemary
06 -
1g salt
# Instructions:
01 -
Preheat oven to 165°C. Line a baking sheet with parchment paper to prevent sticking.
02 -
In a large bowl, blend almond flour and chia seeds until evenly mixed.
03 -
Add water and olive oil to the dry mixture. Stir thoroughly until a cohesive dough forms, allowing chia seeds to absorb the liquid.
04 -
Mix in dried rosemary and salt, ensuring the seasoning is distributed throughout the dough.
05 -
Place dough between two sheets of parchment paper. Using a rolling pin, roll dough to approximately 3mm thickness for optimal crispness.
06 -
Remove the top parchment. Transfer the dough with the bottom parchment to the prepared baking sheet. Score dough into desired cracker shapes using a knife or pizza cutter.
07 -
Bake for 15–20 minutes, monitoring closely after 15 minutes, until crackers are golden brown and crisp.
08 -
Allow crackers to cool completely on the baking sheet to achieve maximum crispness. Once cooled, break apart along scored lines.
# Notes:
01 -
Rolling the dough as thinly as possible ensures the crackers develop a crisp, delicate texture.