Rosemary Crackers Gluten Free

3/4 cup Gluten-Free Flour Blend

2/3 cup almond meal

1/4 tsp baking powder 2 tbsp flax seed meal

1 tsp dried chopped rosemary

1/2 tsp sea salt

1/8 tsp garlic powder (optional)

3.5 Tbsp olive oil

5 Tbsp cold water

Preheat oven @ 325 F. Mix all dry ingredients in food processor to mix. Add olive oil and pulse. Add 1 tbsp water at a time and pulse until it forms a ball. Place dough between 2 pieces of parchment papers and roll out. Roll from center to edges for even thickness. Roll as thin as you can for a crisp cracker.

Remove top parchment paper and with a pizza cutter cut dough into squares. Sprinkle crackers with flake salt or pepper for added touch. Transfer the squares with bottom parchment paper onto a cookie sheet and cook for 20 minutes or until golden brown on the edges. Let cool and enjoy!