I love these crackers! I had no idea my love for crackers until I started making crackers with almond flour as the base. I recently bought a container of Fleur de Sel and I’ve been cooking with a lot of rosemary lately. So, in between experimenting to perfect Unhei’s Rosemary Sea Salt Batons and sending off boxes of Ginger Crunches to Jimmie and Garrett, I baked off a couple different batches of crackers. I love these crackers just by themselves. My friend Garrett taught me this week that my crackers have to first stand on their own — without accoutrements like aged gouda cheese (which is my favorite thing to eat at the moment). They are thinner and crunchier than the original crackers I started making — the Sweet Cacao Nib Crackers. They also taste like they have parmesan cheese in them; they don’t. But what an added surprise! These are good, Garrett! I can’t wait for you to try them! Others have and they tell me I’m on to something.
When I first started making biscotti, it was during the days when I was a glutton for gluten and my only goal was to create what I thought would be the perfect biscotti. It’d
I’ve been moping around for weeks now…wishing for bread things. You know? That thing when you get to walk down the street, see a nice bakery in your path, stop in…look around at the
