With Thanksgiving on Thursday and the temperature dropping, it's beginning to feel well and truly wintry in DC. I spent much of the weekend cuddled up on the couch with old episodes of Martha Stewart on Hulu and the schnauzer on my feet. I made a few new animals and listed them. My favourite is Mary Bear, named after one of my best friends--I wish I could make myself a yellow coat like that. Have a look at the new animals in the shop.
In preparation for travel to be with family on Wednesday I spent the weekend making almond crackers. They are gluten free and with some goat cheese and tomato jam they are unreasonably delicious. I'm trying to consume less flour but there is something so festive and nice about the crunch of crackers with cheese and, with a bit of rosemary and salt, these are just the thing.
Almond Flour Rosemary Crackers
1 3/4 cups almond flour
1/2 teaspoon sea salt
1 tablespoon finely chopped fresh rosemary
1 tablespoon oil
* Combine almond flour, salt and rosemary in a large bowl.
* Whisk together oil and egg in a medium bowl.
* Stir wet ingredients into almond flour mixture until thoroughly combined.
* Roll the dough into a ball and press/roll between two sheets of parchment/greaseproof paper to 1/8" thickness.
* Remove top piece of paper.
* Transfer bottom piece with rolled-out dough onto a baking sheet.
* Cut dough into 2" squares with a knife or pizza cutter.
* Bake at 350 for 12-15 minutes until lightly golden.
* Let crackers cool on baking sheet for 30 minutes before eating. They keep really well in an air tight container.