Elise came over today so we could work on our Mason seminar that we are presenting in two weeks. Since she so sweetly drove all the way into Cambridge, I decided to make her a delicious lunch:
Roasted vegetables & tofu croutons over a bed of greens with homemade gluten free rosemary & parmesan crackers!
Rosemary Parmesan Crackers [adapted from Food Everyday]
- 1 cup Bob’s gf biscuit mix
- 1 1/2 tbsp. fresh rosemary, minced
- 2 tbsp. parmesan
- 1/2 tsp. salt
- 1 tbsp. olive oil
- 1/4 cup water
Preheat oven to 400F. In a large bowl, whisk together biscuit mix, parmesan, and rosemary. Add olive oil, and water and stir until a ball forms. Form dough into a disk and place on a piece of parchment. Place another piece of parchment on top of disk. Roll out dough to 1/2 inch thick. Peel top piece of parchment and cut dough into cracker sized (1 inch) pieces- do NOT separate! Brush the dough lightly with water and sprinkle with salt.
Place the parchment containing the dough on a sheet pan and cook for 15 minutes and turn the pan around then cook for another 15 minutes. Let cool and break apart.
A perfect lunch for a hardworking pair!
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