Instructions

1. Pre-Heat your oven to 350{F}
2. In a medium size bowl, add in all the ingredients except for the egg whites. Before adding the almond flour make sure you swift it through a sieve to ensure there aren’t any clumps of almond flour! 
3. Mix all those ingredients together well and set aside. 
4. In a separate bowl beat your egg whites into stiff peaks. 
5. Slowly combine the beaten egg whites into the batter. Making sure to not overwork the batter so the egg whites don’t deflate {see above blog post for more information} as you fold them in. 
6. Once its all combine spread it out onto a parchment lined baking sheet. Spread it to the thickness of your choice — but I tend to go on the thinner side – but not so thin that you can see the parchment paper through the batter. 
7. I like to at this point sprinkle on a little more salt across the top and rosemary – that’s totally optional but it tastes super yummy!
8. Bake for 12-16 minutes. Until it’s set, lightly golden brown and the edges are a bit extra golden brown. 
9. Optional: When it’s still warm  brush on a small amount of extra virgin olive oil! 
10. Enjoy!