- ½ cup (3 ounces) almonds
- ½ cup (2½ ounces) golden flaxseed
- ½ cup hot tap water
- ⅓ cup (1 ounce) grated Parmesan cheese
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons minced fresh rosemary
- 1 teaspoon minced garlic
- 1 teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ½ cup (2 ounces) garbanzo bean flour
1. Preheat the oven to 350°F. Cut 2 pieces of unbleached parchment paper to fit neatly into an 18-by-13-inch rimmed baking sheet. Set aside.
2. Place the almonds in a food processor and process until finely ground. Transfer to a bowl and set aside. Place the flaxseed and hot water in the food processor bowl and let the seeds soak until all the water has been absorbed and the mixture is gelatinous, about 15 minutes.
3. Add the cheese, oil, rosemary, garlic, salt, and pepper to the food processor bowl and process until the mixture becomes mostly smooth with some flax seeds remaining, about 30 seconds, stopping a few times to scrape down the sides of the bowl.
4. Add the ground almonds and garbanzo bean flour to the food processor and pulse until the mixture is well blended and begins to come together into a moist ball, 20 pulses. Turn the dough out onto one of the pieces of parchment paper. With moistened fingers, pat the dough out into a rectangle that is roughly 8 inches long by 6 inches wide. Cover the dough with the second piece of parchment paper and roll it out between the sheets of parchment paper until the dough reaches all the edges; the dough will be about 1/16 inch thick. It’s okay if the rectangle does not have perfect edges or if a bit of dough squishes out the side of the paper.
5. Remove the top layer of parchment paper and use a bench scraper to scrape away any dough that spilled over the edges of the parchment paper. Using a pastry wheel or pizza cutter, cut the dough on the parchment paper into 2-inch squares. Transfer the parchment paper (with the cracker dough on it) to a baking sheet and bake, rotating baking sheet once, until the crackers at the edges of the pan are firm to the touch and starting to brown, about 15 minutes. Transfer the firm crackers around the edges of the pan to a cooling rack.
6. Rearrange the undone crackers and continue to bake, watching carefully, until they begin to brown and are firm to the touch, 8 to 10 minutes more, depending on how evenly and thinly the dough was rolled. Cool on a wire rack. Once cool, store the crackers in an airtight container for up to 1 week.
Makes 48 crackers
Photograph by Albert Elbilia
Originally published in Organic Gardening magazine, December 2013/January 2014