Gluten-Free Rosemary Crackers | SCD + Paleo

One of the most difficult challenges we face on the SCD diet (the Specific Carbohydrate Diet) is the absence of a good sourdough bread or a crisp cracker. I'm sure if you asked my son he could easily add to the list of foods we miss, but the occasional bread and crackers are high on my personal list. While we love our clean eating lifestyle, baking with almond flour just isn't the same, and my son knows it. While this space is dedicated to our journey with Crohn's disease, clean eating and healthy foods that heal I also need to be honest with you and with myself. I've tried several bread recipes and I always end up with the same conclusion; my son doesn't like bread made with almond flour. I've tried a couple cracker recipes and I got a shrug of the shoulder and a "They're okay," reaction. Fair enough. I know when to stop and put the flour away.

But here we are with the holidays right around the corner. Cucumbers make a great alternative to crackers for dips or charcuterie and cheese boards, but it would be nice to serve these artisan dishes with something of a bit more substance and texture. Almond flour makes a good base for SCD and paleo breads and crackers, but cutting it with another nut flour is always a great alternative. With these crackers I decided to try hazelnut flour which has a rich, buttery flavor and would compliment the almond flour and spices well. Hazelnuts are high in vitamins E and B. While vitamin E is important in maintaining healthy skin, hair and nails, the B vitamins are important in proper cell function and allow our bodies to stay energized all day. Hazelnuts are also a rich source of potassium, calcium and magnesium.

ROSEMARY CRACKERS
SCD, Paleo, Gluten-Free, Sugar-Free, Vegetarian
yield: 2 dozen crackers

INGREDIENTS:
1 cup hazelnut flour
1 cup almond flour
2 Tbs Extra Virgin Olive Oil
1 egg
1/2 tsp salt
1 tsp dried parsley
1 tsp dried rosemary

INSTRUCTIONS:
1. Combine all ingredients in a large mixing bowl and stir until well combined.
2. Gather the dough into a ball and place between two pieces of parchment paper.
3. Using a rolling pin, roll the dough out into a rectangle shape that is 1/8 inch in thickness.
4. Remove the top parchment and carefully transfer the bottom parchment to a baking sheet.
5. Using a sharp knife or pizza cutter, cut the edges of the dough to make straight edges and then score the dough into a grid so it is made up of several small squares.
6. Bake the crackers at 350 degrees for 12-15 minutes, depending on your oven. Make sure they are nice and brown but not burnt.
7. Remove and let cool. Break the crackers into squares and store in an airtight container for up to a week.