I made my gluten free husband these almond crackers with rosemary from my garden and also garlic scape pesto(freshly made) to dip crackers into. It was so good we called it lunch and ate everything!The almond cracker recipe comes from http://www.elanaspantry.com/
1 3/4 cups blanched almond flour
1/2 teaspoon celtic sea salt
2 tablespoons fresh rosemary, finely chopped
1 tablespoon olive oil
In a large bowl, combine almond flour, salt and rosemary. In a medium bowl, whisk together olive oil and egg. Stir wet ingredients into almond flour mixture until thoroughly combined. Roll the dough into a ball and press between 2 sheets of parchment paper to 1/8 inch thickness. Remove top piece of parchment paper. Transfer the bottom piece with rolled out dough onto baking sheet. Cut dough into 2-inch squares with a knife or pizza cutter. Bake at 350 degrees for 12-15 minutes, until lightly golden. Let crackers cool on baking sheet for 30 minutes, then serve with garlic scape pesto.