A Winter’s Lunch

by Meg on February 20, 2012


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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