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.
Rosemary Crackers
Ingredients
- 1¾ cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon olive oil
- 1 large egg
Instructions
- In a large bowl, combine almond flour, salt and rosemary
- In a medium bowl, Whisk together olive oil and egg
- Stir wet ingredients into almond flour mixture until thoroughly combined
- Roll dough into a ball
- Press between 2 sheets of parchment paper to ⅛ inch thickness
- Remove top piece of parchment paper
- Transfer the bottom piece with rolled out dough onto a baking sheet
- Cut dough into 2-inch squares with a knife or pizza cutter
- Bake at 350°F for 12-15 minutes, until lightly golden
- 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!
Carla Spacher says
Elena, these look so delicious! They seem simple to make as well. I love that part! Thank you for sharing this. I love almond flour. These will be great with all sorts of goodies, but right now plain cheese sounds great! Happy Thanksgiving!
Joan says
Can these crackers be frozen? And for up to how long? I really want to make these, but I will have to a couple weeks ahead of time. Just need to know that I am safe freezing them. Thanks!
Michele says
We’ve made two batches of these in the last two days. Thanks for the great recipe Elana!
misie says
is it possible to dehydrate these instead of bake them?
Ana Gabriela says
Hi Elana!
I am really loving this blog and your recipes…I am going to try and use almond flour for my specialty: Tres Leches Cake!! I am also working on a Dairy free versio of it…
Oh, I am wondering: do you have any tips as to making rolls with the Fal and 2.0 recipes vs using the cake pans?
I live in Denver. D oyou plan to have any more workshops/?
Gracias!
Pam says
I love Tres Leches cake. Now that my daughter is also dairy free, we probably can’t have it, but I’d still love a gf version of tres leches.
ApplesandOnions says
What a beautiful photo! These sound yummy.
mariss says
I love your site and I love this recipe! I made it yesterday with Herbs de Provence and it was the best thing I put into my mouth all week! I can have crackers! I will next try it with Parmeggiano Reggiano, to see if I can make homemade cheese-its a la Mark Bittman. Thank you!
DocMum says
I modified this recipe for a pizza base.
1. Make dough (no rosemary as per my family’s preference) and roll out between parchment.
2. Fit into quiche dish and bake as directed.
3. When *almost* done, remove and pour 1 scrambled egg, fresh basil, baby spinach leaves, cooked pancetta, diced/sauteed portabello mushroom, sliced cherry tomatoes and grated Parmesan cheese.
4. Return to hot oven for 5-7 minutes.
5. Serve.
phyllis says
I’m wondering, why you don’t and if you can, include fat and calorie content in your recipes?!
Pauline says
I am so excited to make these crackers this week! I have CD and my husband and I went away with friends this weekend. I was careless with my food choices naively thinking that I could eat things that may include “traces of wheat.” How wrong I was. How dearly I paid. I was so miserably sick and all I could think about was feeling better and I thought of your awesome website with all of your fabulous recipes! I told my husband all about it and he, being the awesome husband that he is, purchased a food processor so that I could try all of your wonderful recipes. Thank you, Elena. You and your website brought me comfort when I was feeling so much pain.