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

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