Rosemary Crackers: Video

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Ingredients
Instructions
Nutrition

With just 5 ingredients, this Rosemary Crackers recipe is super easy to make. All you need is almond flour, egg, rosemary, olive oil, and salt. I love making homemade paleo crackers. They’re much fresher than store bought and far less expensive.

I was diagnosed with celiac disease in 1998 and that’s when I went on a gluten-free diet. In 2001, I realized I needed to take things up a notch, and so I went on a grain-free diet. Since then, I’ve been creating loads of easy paleo recipes for you, all with as few ingredients as possible!

I was thrilled when the Almond Board of California reached out and asked me to work with them to promote healthy eating.  Almonds are my favorite superfood. I wrote an entire cookbook using almond flour! So, I developed these wonderfully flavorful Rosemary Crackers made of almond flour as well as the video below.

Ingredients
Serves:
24crackers
Print Recipe
Instructions
  1. In a large bowl, combine almond flour, salt and rosemary
  2. In a medium bowl, Whisk together olive oil and egg
  3. Stir wet ingredients into almond flour mixture until thoroughly combined
  4. Roll dough into a ball
  5. Press between 2 sheets of parchment paper to ⅛ inch thickness
  6. Remove top piece of parchment paper
  7. Transfer the bottom piece with rolled out dough onto a baking sheet
  8. Cut dough into 2-inch squares with a knife or pizza cutter
  9. Bake at 350°F for 12-15 minutes, until lightly golden
  10. Let crackers cool on baking sheet for 30 minutes, then serve

If you can eat dairy these gluten-free Rosemary Crackers are delicious with goat cheese. If you are on a dairy-free diet, serve this easy paleo crackers recipe with these delicious paleo condiments!

Check out this helpful video that shows you how to make this easy paleo crackers recipe!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

115 responses to “Rosemary Crackers: Video”

  1. These crackers have become a staple of mine, I make them every week as I so love them! I limit myself to 6 or 7/days as the carbs can quickly add up.
    The recipe is perfect, but I use a small flower-shaped cookie cutter to make them, they look super cute to eat. I get about 40 or so. I also like making batches as presents in glass jars with a hand-drawn/written label, and people always love them.
    Thank you, Elana, for this wonderful recipe!

    • Aude, thanks for your comment and for letting me know this recipe is perfect! Love that you are making them as presents for people :-)

  2. sigh! :( I notice a lot of recipes use almonds. they are high in oxalates. These look so good I want to try them. Trying to stay low carb, I am one of those people who gain only around my waist, i don’t gain on my behind or legs. mostly I look like I’m pregnant and i’m 55, nope not pregnant. What suggestions do you have for using something other than almond flour? I do love almonds and the taste of them in recipes though. Cheers!

  3. Please keep this recipe and congratulations on your redesign. It’s lovely. This recipe has been one of my all time favorites. Delicious, easy, flexible for accompanying so many other dishes. Thank you!, Mary

  4. Hi Elana,I love this simple healthy recipe, I like to grate a bit of Parmesan on top & add a couple of Thyme & Rosemary essential oil drops.If I run out of almond I will turn any nuts or seeds into flour in my vitamix blender,always turns out fantastic no matter what.Sometimes add sesame & chia seeds as well.So thanks for your awesome recipe s.

  5. great recipe I loved it. I also made a version with Nutritional yeast flakes and cajun spice that turned out amazing!
    Thanks so much for this versatile recipe.

  6. I make these a lot. Simple, tasty and fool-proof. Today I made these after I finished making your Double Chocolate Orange Torte, made into 12 mini tortes, for tomorrows lunch with my family. Your recipes never disappoint!

  7. These are perfect! Do you have any recommendations on how to store these if I want to make some up for snacking? I am hoping they won’t lose their crispness later on.

    • Lisa, I leave them on the counter for a couple of days. If they last any longer than that I store them in a glass jar in the refrigerator :-)

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