From the February/March 2015 issue
Yield will vary depending on the size you cut your crackers


  • 1 tsp extra virgin olive oil
  • 1/4 cup finely diced beets (about 1 small peeled beet)
  • 1/4 cup water, plus more as needed
  • 1-1/2 cups blanched almond flour
  • 1 TBSP finely chopped fresh rosemary
  • 1/2 tsp granulated garlic powder (optional)
  • 1/2 tsp sea salt


  1. Preheat the oven to 350ºF.
  2. Heat the olive oil in a small skillet over low heat.
  3. Add the diced beets

attempt from :
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today