Rosemary Garlic Crackers

3/4 cup MKK GF Everyday Baking Flour

2/3 cup almond flour

1/4 tsp baking powder

2 tbsp quinoa flour (optional)

1 tsp freshly chopped rosemary

1/2 tsp sea salt

1/8 tsp garlic powder 

3 1/2 tsp vegetable oil

3-5 tbsp cold water

Whisk together flours, baking powder, and spices or pulse in a food processor.

Add oil and stir or pulse to combine. 

Add water 1 tbsp at a time and pulse or knead with your hands to make a soft dough until it all starts to stick together. 

Place the dough between 2 pieces of parchment paper and roll out thinly to about 1/8 inch thick. Remove the top paper and cut the dough into rows. Cross cut again to make square cracker shapes. 

Slide the parchment with the crackers onto a baking sheet. 

Bake at 325F for 16-18 minutes until crisp and browning. 

Leave to cool. Store up to a week in an airtight container. You can also freeze them for up to a month!