3/4 cup gluten-free flour
2/3 cup almond flour
1/4 tsp baking powder
2 tbsp flaxseed meal
1 tsp fresh chopped rosemary
1/2 tsp salt
1/8 tsp garlic powder
1 tbsp coconut oil, melted
2 1/2 tbsp olive oil (or grapeseed or avocado oil)
3 tbsp cold water (plus up to 2 tbsp more)
1. Add dry ingredients to food processor and process until combined.
2. Add oils and pulse until crumbly.
3. Add cold water one tablespoon at a time, pulsing until it forms a dough that is moldable with your hands and not crumbly (it shouldn’t need more than 5 tablespoons). Remove from processor and form into a loose ball with your hands.
4. Line a clean surface with parchment paper. Place the dough on top, and lay another sheet of parchment paper on top. Use a rolling pin to roll the dough out into a rectangle slightly less than 1/8-inch thick.
5. Using a knife or pizza cutter (or a small cookie cutter), cut the dough into squares (or circles). Makes about 60 1-inch squares.
6. Transfer the dough (still on the parchment) to a baking sheet and place in freezer for about 10 minutes to firm up.
7. Preheat oven to 325F (165 C) and line 2 baking sheets with parchment paper.
8. Once firm, remove dough from freezer. Use a spatula to carefully transfer the crackers to the prepared baking sheets in a single layer, not touching.
9. Bake for 16 to 20 minutes, or until slightly golden brown (being careful not to burn). Remove from oven and let cool.
10. Store leftovers covered at room temperature for up to one week or in the freezer for one month.
https://minimalistbaker.com/1-bowl-vegan-gluten-free-crackers/
