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!
Tessa says
Just got a Rosemary tree and made your cracker recipe, it totally ROCKED!!
I will definitely be making these again ;-)
Lara W H says
Thank you for this fantastic recipe, Elana!! I saw the recipe when you posted it on facebook and just got around to making it today…wow! I love it! These are fantastic crakers! I have been missing something with a CRUNCH since starting a gluten free/low carb lifestyle, and these fill that hole!
I am enjoying them with some cream cheese and provence pate right now:)
Sue says
Just made a batch and am so pleased! I ended up using ground almonds rather than flour as am still waiting for my delivery to arrive (based in the UK few places supply the flour so it’s net only)- anyway they have come out very tasty- thank you so much! I’ve been gluten free since 2 and I’d just about given up on this type of food item as I’ve found that the only diet my stomach can take is pretty much paleo- this site is therefore a goldmine!
Ghetta says
Elana i love your blog! I’m from Argentina and i’m celiac, is to dificult to find a good cracker in the market!!!
carrie says
Thank you so much for this recipe (and others!). Being unable to eat grains, sugar, and starchy stuff, finding something as simple as a cracker has been difficult. I made these today and am so happy to have a cracker!
Natalie says
These crackers were absolutely delicious! I put a little strawberry jam on them and voila, a divine snack, guilt free and didnt hurt my belly. Must try…On to try pancakes :)
Fran says
Elana: I’ve been getting recipes from you for the past 2 years as my daughter has been on the GAPS diet-no grains, no sugar, no starchy vegees. It’s very hard to follow but thanks to you I’ve gotten ahold of some awesome recipes for her. Love the Rosemary Crackers. I make them everyday. Even my son loves them. Thanks-you’re a blessing more than you know!
Jenny says
These look and sound delicious – can’t wait to try them. I do have one question, the printed recipe above says yields 24 crackers, however the video says to cut them in to twelve squares. I’m wondering does it yield 12 larger crackers and 24 smaller ones?
Beverly says
It makes in the twenties. Video showed rolling and cutting of half the cracker dough it seems.
Georgiana says
I’ve just finished making these for a party, using about 3 cups of almond flour, 2 eggs, 1/2 oz of rosemary, 3/4 tsp of salt, and 2 tbsp olive oil. It made about 30 crackers (each approximately 1.5″ by 1.5″). I suppose one could spread the dough thinner or make the crackers a bit smaller, but I was happy with the size of the ones I’ve made.
Kenna says
These are so delicious and have such a gourmet quality to them. I found I had to bake them nearly twice as long in my over, but they came out great! We originally had served them with cheese, but they were so good alone, I couldn’t bare to cover them!
Sarah L. says
I was thinking of making these to give as Christmas gifts. Any idea how long they will keep?