These gluten-free rosemary crackers are delicious and great for dipping or topping with veggies.

Ingredients:

• 2 cups almond flour
• 1 egg, preferably pastured
• 1 TBSP olive oil
• 1 TBSP minced fresh rosemary
• 1/2 tsp sea salt

Directions:
Preheat oven to 350 degrees. In a large bowl, beat the egg and the olive oil together. Stir in the remaining ingredients and mix well, giving it a few kneads. Turn the mixture out onto a sheet of parchment paper and flatten it a bit. Cover with another sheet of parchment paper and roll out to 1/8 inch thick. Remove the top sheet of parchment and cut into 1-inch squares with a sharp knife. Transfer the squares (with the bottom sheet of parchment still there) to a sheet pan and bake for 15-20 minutes, checking occasionally. Note: the outside crackers might be done sooner than the center crackers; if so, just remove the pan from the oven and carefully transfer the finished crackers to a plate to cool. Continue baking the remaining crackers until they are just barely golden in color. Store in an airtight container.