Prep: 20 minutes
Bake: 10–12 minutes
Serve these fancy gluten free crackers with your favorite dips or cheese or enjoy them plain. If nuts are an issue, substitute homemade sunflower seed meal for equally delicious results. This recipe can be made egg-free; see instructions.
MAKES 28 CRACKERS.
2-3 fresh or dried figs, finely chopped
3 sprigs rosemary, stemmed and minced
1½ cups almond meal or sunflower seed meal*
½ teaspoon salt, more for sprinkling on top
1 large egg, beaten
1. Preheat oven to 350°F. Lightly grease a baking sheet or line it with parchment paper.
2. In a food processor with the blade attachment, finely chop the figs and rosemary leaves. Add almond flour and salt and process to blend. Add beaten egg and process until a soft dough forms. Dough will be sticky.
3. Using a rolling pin, roll out dough between 2 pieces of parchment paper into a 12-inch square about ¼ to 1/8-inch thick. (Don’t worry if the edges are rough.) Remove the top piece of parchment paper and transfer the dough to prepared baking sheet. With a knife or pizza cutter, cut dough into 2×2-inch crackers and pierce the tops of cracker with a fork to let moisture escape. Sprinkle tops with salt, if desired.
4. Place in preheated oven and bake 10 to 12 minutes or until golden brown. Let crackers dry on baking sheet for 10 minutes before serving.
Each cracker contains 38 calories, 3g total fat, 0g saturated fat, 0g trans fat, 8mg cholesterol, 46mg sodium, 2g carbohydrate, 1g fiber, 1g sugars, 2g protein, 0Est GL.
For Egg-Free Fig & Rosemary Artisan Crackers, omit 1 egg. Combine 1 tablespoon golden flax meal with 3 tablespoons unsweetened hot applesauce. Let cool. Add to recipe in step 2 to replace 1 egg. For crisp crackers, roll dough really thin (1/8 inch).
For Savory Tomato Crackers, omit the figs and rosemary in step 2. Place 3 sundried tomatoes and 2 tablespoons finely chopped fresh basil in a food processor and process.
*TIP: To make sunflower seed meal, process 1½ cups roasted sunflower seeds and 1 teaspoon sugar in a food processor into a coarse meal, about 1 minute. To make almond meal, process 1½ cups raw almonds and 1 teaspoon sugar into a coarse meal, about 1 minute. (Adding a little sugar keeps processed sunflower seeds or almonds from turning into “butter.”)
Contributor Mary Capone is author of The Gluten-Free Italian Cookbook, (The Wheat Free Gourmet Press) and owner of Bella Gluten-Free, a company that produces healthy, allergy-friendly baking mixes.