Rosemary Onion Wafers

These tasty little wafers are good for serving with cheese. But to be quite honest, I like them just topped with a smear of butter! They’re pretty easy to make and it makes a huge sheet pan full. Just reheat them a few minutes if they lose their crispness over time. They are not suitable until the grains rung of OWL because of the Carbquick.

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INGREDIENTS:

3 c. almond flour

¼ c. flax meal

¼ c. Carbquick bake mix (or Jennifer Eloff’s Gluten-Free Bake Mix)

1 T. oat fiber

¾ tsp. onion powder

1/8 tsp. cayenne or coarse black pepper (optional, but very good)

1/3 tsp. salt

3 T. fresh rosemary, chopped very fine

2 T. olive oil

2 eggs, beaten

DIRECTIONS: Preheat oven to 350º. Measure all dry ingredients into a mixing bowl. Add beaten egg and olive oil. Stir until all is well-moistened. Line 13×15 sheet pan with parchment paper. Evenly crumble dough over paper. Then with either plastic gloves or using plastic baggies for “gloves”, press dough evenly into entire pan. Try to maintain an even thickness throughout so as to avoid thin places in the crackers. Using a thin knife blade, carefully cut into 48 squares (6×8 squares). Bake in 350º oven for 10-13 minutes. Do not over brown these! They should look like and will be somewhat between a crisp cracker and shortbread in texture.

NUTRITIONAL INFO: Makes 48 crackers, each contains:

49 calories

4.42 g fat

2.09 g carbs, 1.27 g fiber, .82 g NET CARBS

1.73 g protein

30.5 mg sodium