Makes ~30 small crackers
1 1/2 cups almond meal
1/2 cup sesame seeds
3/4 tsp salt
1/2 tsp garlic granules
1 TBSP dried rosemary (optional - omit for "garlic" crackers)
1 TBSP olive oil or grapeseed oil
Preheat oven to 350 degrees.
Stir together dry ingredients and seasonings in a mixing bowl.
Whisk egg until frothy. Stir oil into the egg, and then add mixture to the dry ingredients.
Stir to combine thoroughly. Dough will be a bit dry and tough to mix. Form dough into a ball.
Cover a large cookie sheet with parchment paper. (If your cookie sheet is rimmed, you may need to place your parchment paper onto a large cutting board at this point, instead.) Cover the dough with another sheet of parchment paper, and roll out with a rolling pin until about 1/8-inch thick.
Remove top layer of parchment paper. With a pizza cutter, cut into 1-inch squares.
Bake on parchment-lined cookie sheet for 10-12 minutes, until edges just start to brown. Crackers will crisp up as they cool - about 30 minutes.
These aren't the crunchiest crackers ever; but the thinner you roll them, the crunchier they will be!