Garbanzo Almond Flax crackers with rosemary and olive oil

Adapted from Oh She Glows recipe for Easy Vegan and Gluten-Free crackers

I used

1/2 cup almond meal from Trader Joe's

3/4 cup garbanzo bean flour from Bob's Red Mill

2+ Tb ground golden flax seeds ( I just eyeballed it)

1/4 tsp baking soda

1 Tb fresh rosemary

1 tsp of garlic salt

1 tsp onion salt

2 Tb olive oil ( eyeballed that one too)

1/4 cup water

I pre heated the oven to only 300 degrees (this worked much better than 350), put all the dry ingredients in the food processor and whirled it around a few times. Then while food processor was on I slowly drizzled in the olive oil and water. When it formed a ball, I used a spatula to take all the dough out and then I placed it on a sheet of parchment paper that I had sprayed with a little canola oil. On top of this I laid another sheet of oiled parchment and then with the dough sandwiched in the middle rolled it out flat with a rolling pin, aiming for 1/8" thickness. I then transferred everything to a cookie sheet, and removed the top sheet of parchment. I used a toothpick to score into squares before baking. Baked at 300 for around 20-25 minutes being careful not to let brown. After they cooled, they just snapped apart where they had been scored.