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Rosemary Almond Flour Crackers

Rosemary Almond Flour Crackers

  • Ready In 17 minutes
  • Serves 8

Hi everyone! For the month of December, I’m going to be featuring a few of my favorite recipes from different recipe blogs that my team and I love. I’m excited to introduce our first guest blogger, Amie Valpone of The Healthy Apple. Amie is a Manhattan Celebrity Chef and Culinary Nutritionist. Amie recently healed herself from a decade of chronic illness; she shares her story of how Clean Eating and Detox saved her life and inspires you to Clean up your food, too.  Amie’s first cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation & Reset Your Body’ will be in stores nationwide March 8, 2016.

I’ve asked Amie to send us some of her very favorite recipes to feature on Mark’s Kitchen, and I know you’ll love them. Her recipes are fresh, clean, and easy to make. I chose this recipe because so many of my readers are looking for a gluten-free cracker or bread to serve with dips and spreads, and this is one of the cleanest recipes I’ve seen. Enjoy! Click here for PDF version. 

  • 3 cups almond flour

  • 3 large organic eggs

  • 3 teaspoons extra virgin olive oil

  • ¼ teaspoon sea salt

  • ½ teaspoon crushed dried rosemary

  • pinch of crushed red pepper flakes, optional

  • pinch of fresh lemon zest

Step 1

Preheat oven to 325°F.

Step 2

In a large bowl, combine all ingredients; mix well and use hands to form into a ball, then transfer dough to a flat surface lined with parchment paper. Place another sheet of parchment paper on top so that the dough is sandwiched in between the two pieces of parchment paper and use a rolling pin to create ¼ inch thickness. Remove and discard top parchment paper. Use cookie cutters, a pizza cutter or a sharp knife and slice crackers into desired shapes.

Step 3

Transfer bottom parchment paper and cracker shapes to a baking sheet. Bake for 12-14 minutes or until golden brown. Remove from oven; set aside to cool for at least 20 minutes.

Nutritional analysis per serving

Calories: 312 • Fat: 28g • Protein: 11g • Carbs: 9g • Fiber: 5g • Sugar: 2g • Sodium: 26mg

Mark Hyman MD is the Director of Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.