1

Preheat oven to 400-degrees. Using a food processor (preferred method) or electric mixer, combine almond flour, Parmesan cheese, flax meal, baking powder, and garlic powder. Mix well. (If using a food processor, pulse until mixture becomes an even meal.) Then add vinegar, eggs, and water. Blend for 30-60 seconds until mixture is thoroughly combined. If mixture sticks to the sides, scrape down and blend a bit more. Leave the mixture to sit for about 5 minutes, which will allow the flax to thicken the batter a bit more.

2

While the batter thickens, prepare a baking sheet with parchment paper. Next, strip the rosemary needles from the woody stem, leaving some of the needle clusters intact. Set aside.

3

Scrape the batter onto the prepared baking sheet. With a rubber spatula, spread the batter into a rectangle that's roughly 8"x11" and approximately 1/2" thick (the batter will be very sticky; if desired, oil the spatula to make spreading easier). Using a toothpick or other pointy object (I actually use the leftover rosemary stem), create little holes about every inch or so. I do this in an even pattern. (I poke the stem down and jiggle it a bit to create the indentation.) Fill some of the holes with rosemary sprigs (for this, I use clusters with 3 to 4 needles). Sprinkle with additional rosemary needles, brush the top and sides with olive oil, and sprinkle with sea salt flakes.

4

Bake in preheated oven for about 25 minutes or until top and edges begin to turn golden brown. Let cool for 5 to 10 minutes before cutting into 8 pieces. Enjoy!