Elana's Pantry

New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

rosemary fig crackers

Rosemary Fig Crackers

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With only 6 ingredients, Rosemary Fig Crackers are super easy to make. All you need is almond flour, figs, rosemary, egg, olive oil, and salt. We serve this homemade sweet and savory cracker recipe plain or topped with goat cheese. My husband loves having these as a healthy paleo snack.

This easy cracker recipe is also great to serve at parties. We often host cocktail parties for non-profits as well as political fundraisers to discuss clean and fair food for all.

I very much enjoy the challenge of creating an entirely gluten-free menu for these types of gatherings. Usually only a handful of people who attend are gluten-free, but they are so grateful that they can eat everything we provide! Such guests are further stunned when they find out that I’m serving paleo bread and crackers as vehicles for our healthy hors d’oeuvres. No one else who attends can tell the difference. Mostly folks are just blown away that everything is homemade for a party of 50-100 people in my home. Check out this photo on Instagram for a quick look at one of our events.

Print Recipe
Rosemary Fig Crackers
Serves:
Ingredients
Instructions
  1. In a large bowl, stir together almond flour, salt, rosemary, and figs
  2. Mix in egg and oil until well combined
  3. Roll out dough between 2 sheets of parchment paper until ⅛ inch thick
  4. Remove top piece of parchment paper
  5. Cut dough with a knife or pizza cutter into 2 inch squares
  6. Bake at 350°F for 10-12 minutes until golden brown
  7. Cool and serve

gluten free fig rosemary cracker

The idea for this Rosemary Fig Crackers recipe came from an article in our local paper, The Daily Camera. The crackers they featured were made with wheat flour. Since they looked so good, I decided to create my own paleo cracker recipe using that flavor profile. I think these have turned out very well!

Here are some of the other healthy paleo appetizer recipes I serve at our cocktail parties and fundraisers!

Comments

  1. Hi….recently turned to a Paleo diet.
    Thanks for all your wonderful recipes.
    One problem is I’m finding it hard to
    get an Almond flour here in Canada.
    Only Almond meal…and Honeywell the one you reccommend doesn’t ship up here. Do you have any suggestions?I’ve tried almond meal in some recipes and it doesn’t seem to turn out well Thx :)

    Reply

  2. Yesterday, I read about how healthy it would be to eat figs marinated in EVOO for 40 days.
    Now, I’m awaiting delivery of new dried figs so I can make this recipes, which looks delish.
    Many thanks for you & the simplicity of all your recipes!

    Reply

  4. Are these super crunchy? I am looking for a gluten free cracker that doesn’t crumble but isn’t hard. More like Ritz or saltines than, say, rice crackers, which are too hard.

    Reply

  5. Tried these yesterday. Love the flavor. Could not get them to be a cracker. I was worried they would burn before crisping up. We live in a humid area so wondered if a lower temp like for your wheat thin recipe would work or does the egg dictate the higher temp?

    Reply

    • Tammy, if you need to get the crackers to crisp up, throw them back in the oven on a very low temperature and check every 5-10 minutes until crispy. This will dry them out :-)

      Reply

  7. I’ve been making your sesame seed crackers for some time now and actually added 1 cup walnuts which added an extra nutty crunch (If one would prefer).

    I was ready to venture out on my cracker experiments and tried this one. Yours called for 3-4 figs and I thought more couldn’t hurt, but found out less is more at least in this case. The crackers were already soft by the next day ( I think just from the extra moisture the figs added) so I’m planning on sticking to your recommended fig ratio when I try them tomorrow again.

    Keep them coming, Thank!!

    Reply

  8. I have an intolerance to almonds. Can you recommend a suitable alternative to balanced almond flour please??? Xxx

    Reply

  11. These are soooo delicious! I have just begun attempting to go grain free. These totally satisfied my craving. Not quite as crispy as a regular cracker, but surprisingly close. I did cook them for 14 minutes because I don’t think I got them quite thin enough. Will be making again, soon!

    Reply

  12. I can’t tell you how much I love these crackers-I just discovered your recipe last week and I have already made them four times. Once, using your basic recipe, I subbed fennel seed and dried cherries for the rosemary and figs. My non-Paleo friends who will pretty much eat anything LOVE these!

    Reply

  13. You can tell that Elana’s recipes are tested and retested, as these came out perfectly on my first try. My only change was to substitute chopped raisins, as I didn’t have figs on hand and wanted to try these right away. My only advise is to watch them closely in the oven, as they can go from golden brown to dark brown very quickly. They have a lovely smooth texture, and mine stayed relatively crisp, even after storing in a container over night. I just had them for lunch, topped with tuna salad and am a VERY happy camper! I never knew low carb could be so delicious.

    Reply

    • Since trying this recipe as crackers, I’ve since adjusted seasonings to adapt it for pizza crust and “tortillas” for tostadas. Both were great! What a great base recipe with many uses.

      Reply

  14. These look so scrumptious but, I wonder how these would taste if the figs were sundried tomatoes, garlic and herbs…Thanks Elana, I love your recipes.

    Reply

  15. these are great! i made a few changes… I subbed raisins for the figs and 1T of flax seed w/ 3T of water for the egg. then i dehydrated at 105 for 10 hrs. so good! especially with a little brie. thank you for the recipe!

    Reply

  16. Elana – like you I have a wonderful collection of greens that I use daily, but what I crave is the kind of salad that is green, has a crunchy texture throughout (could be nuts I suppose but I try to guard against too many nuts) and has a delicious dressing – al paleo of course!
    Love all your biscuit recipes by the way. Have taken so many to parties and nobody notices that they are…well, different! They just get eaten!

    Reply

  18. I did not have any rosemary by itself so I used herbs de providence with the figs. Wow these crackers are hard to stop eating. I thought it would take some time to make them, but they were so easy and yummy that I made two batches. Of course that was partially due to me eating many “tester” crackers as they were coming out of the oven.

    Reply

  19. I LOVE these! They have such nice flavor and the rosemary and fig complement each other so well.

    Reply

  20. HI Elana,

    I am a novice cook and raw foods preparer, as well as a holistic health counselor. I enjoy coming up with my own recipes, and love yours as well. I am wondering if you have a g-free matzo cracker recipe? I’m attending a Seder tomorrow evening and my boys and I have to bring our own food. Thank you!

    Reply

  21. I used Chia seed instead of the egg – to make these vegan – and they are wonderful – thanks for the idea of the figs and rosemary.

    Reply

    • Thank you SO MUCH for sharing that! I’ve seen Elana post before that egg subs don’t work on a lot of her recipes, and so you’ve saved me a lot of experimentation. I’ll be making these tomorrow with chia…thanks again!

      Reply

  25. I made your paleo bread.It was delicious,but did not rise as high as the photograph.I did not have a magic line loaf pan,just a teflon loaf pan.Could that be why?

    Reply

  26. Hi!
    I absolutely love this recipe – it is my new favorite – thank you so much!
    I have to tell you, I have an organic specialty food shop located in British Columbia and I have a lot of gluten intolerant or celiac customers. I tell all of them about your website!
    I would love to add this recipe, with your permission, to our next newsletter and of course, list you as the source.
    Thank you for doing such a great job!
    Sandra

    Reply

  27. I am so excited about this recipe! I am going to change the figs and use sun dried tomatoes instead. I will let ya’ll know how it works out! :-)

    Reply

  28. I just made your crackers and LOVED them! They came out chewy but it is probably because I didn’t make them thin enough! Going to blog about it NOW. You’re the best!

    Reply

  29. Decided to try these after seeing your other rosemary cracker recipe. I like the delicate sweetness the figs add and the wonderful, subtle flavors that all the ingredients bring out in each other… a little much salt for my taste but I’ll admit that’s just my personal preference! Lovely recipe overall, thank you!

    Reply

  30. THANK YOU THANK YOU! These are so good. I made them with dates instead of figs since that is what I had in the old pantry. They are yum. The whole family likes them (not just the one wheat free eater).

    Reply

  31. I make these with dried dates instead of figs. My 2 yr old son loves them! I take the dates and put them in the food processor to make a paste, so my son can chew them easier. They’re delicious!

    Reply

  32. I just made these for the first time (I had a hard time not just making those yum sesame crackers) – they are soooo good. My husband loves figs and the aroma of warm rosemary is intoxicating! Love it.

    I added less than 1/4 cup of flax seeds and love the extra color and crunch.

    I hope I can save some for my husband when he gets home!

    Keep these in an open bowl like the sesame crackers?

    Reply

  35. Mari, xanthan gum is a source of MSG which you might be sensitive too (which is normal since MSG is a neurotoxin).
    I mostly heard of xanthan gum triggering migraines but everybody is different and this is a way for your body to tell you that this ingredient/food is not right for you.
    I have never used xanthan gum in my GF cooking so I’m a living proof that you can do without it ;).

    Reply

  36. Oops, had to repost so I can get notification of other comments on this post. Elana, I love how easy it is to post to your site!

    Reply

  37. These crackers look great. Can’t wait to try them! Lately I’ve been hooked on Crunch Masters crackers, so it will be nice to try something new. I love savory recipes. I’d love to see some recipes for some kind of pizza or foccaccia and biscuits. Thanks for all your hard work and for experimenting for us!
    And just wondering… I’ve discovered that I have problems digesting xantham gum. It messes up my tummy, with symptoms similar to having eaten gluten. Anyone else have this problem?

    Reply

  38. I would like to chime in for breakfast recipes as well. Dang it’s a hard meal for me to get together.

    Thanks for asking us Elana!

    Reply

  39. Hi dear!

    I think you should continue to post recipes that you enjoy to eat. How about some family staples and your easy go-to meals? Simple, “no-brainer” recipes are the best in my opinion! The ones that make you think– “Why haven’t I thought to do that before?!”
    Veggie/salad recipes and main course meals are my request please. And for a challenge—an egg free cupcake or muffin. I don’t know if it’s possible, but if you are up for a challenge, us egg-free readers would enjoy it! xoxo <3

    Reply

    • P.S. I also enjoy your tips and tricks posts and I know you haven’t done them in a while, but your non-food related posts about ways to be more green. Like body/skin care, cleaners, kitchen prep, etc!

      Reply

      • Here I am again! Am I allowed to change my request!? :-D
        Instead of an egg-free muffin or cupcake, I’d like to change it to an egg-free bread as that is something I would eat regularly rather than a treat. Again- who knows if it’s even possible or you want to attempt. But just putting it out there!! xoxo Thank you!

        Reply

  40. Hi Elana,

    I don’t have a medical reason to eat g-free, but I’ve heard that some people just feel better and have an easier time managing their weight on a gluten-free diet. I, for one, have fewer sugar and starch cravings when I’m eating g-free and low-carbohydrate. I had my first success this week! I finally made your pumpkin pie muffins and they were so delicious and moist that I ate all of them within 3 days! Now that I got my coconut flour in the mail I am anxious to try the blueberry and banana nut muffins. Thank you for taking the time to perfect your recipes!

    One question – I was wondering if you’ve done much cooking with other g-free grains like brown rice flour, amaranth, or teff. I haven’t because I’m still learning how to do the basics, but if you have I would love to see a recipe!

    Thanks and keep ’em coming!

    Reply

  43. I would love more breakfast ideas. It’s the meal I find the most challenging. There just aren’t any good tasting full of fiber & protein gluten free cereals out there. Unless someone else knows of one?

    Reply

  44. Hey there… I would love to know what you put in your “blender salad” to make it really yummy!! Also, do you use a Vita Mix or a blender?? Thanks, I love your website and have referred many people to it!!

    Reply

  45. love the blog. my 2 year old and i are gluten/casein free. despite our seemingly super healthy diet, she gets constipated at times. recipes with lots of fiber are great for us..keeps things moving.

    Reply

  46. Hi Elena! My 6 yr old son has been on a GF/CF, egg, citrus, soy, peanut free and low sugar diet for about 8 months now due to him being on the autism spectrum. He is doing great but I would love to see more recipes that he would enjoy. I love reading your blog and have attempted some of your recipes. It’s just hard convincing a 6 year old that kale is good for you and taste good too. Maybe in a few years his taste buds will mature. Thanks for all your hard work and effort so moms like me don’t have to!

    Reply

  47. Wonderful recipe–can’t wait to try it! Figs are super nutritious and I’ve been looking for more ways to incorporate them into my diet.

    I would request you continue posting almond flour recipes. I know coconut flour is super hot right now (b/c of price) but my ND says its a no-no, so I rely very much on your almond concoctions. If there’s some sort of “cheat sheet” for baking with almond flour that would be helpful too.

    Reply

  48. Since you’ve been asking for suggestions, I’d like to see more raw food recipes (I especially enjoy them in the Summer, so refreshing) and more fruit based and/or fruit sweetened recipes as well ;).

    Reply

  50. OOhhh, I thought you’de never ask…I’m another one interested in things for little lunch boxes since my son is also grain free and sugar free. Stuff for my lunch box would be nice too! Also, my goal this year is to learn to eat more greens, which means finding ways to prepare them my family will actually like, what about Kale’s kinfolk? And the other herd of greens out there!

    Reply

  51. The crackers look soo good! I would love to see more recipes that involve cooking kale. I am not very familiar with kale, but because of its so many benefits I need to be eating it! I have a very sensitive tummy and digestion so recipes involving softly cooked kale would be wonderful. I would also love to see more herbed recipes.. like herbed crackers, herb dressings, herbed meats. All these flavors are in season now! Where do you buy your dried figs?

    Reply

  52. Hi Elena! I love your almond flour recipes for at home! Unfortunately with so many nut allergies it is hard to take our treats anywhere!
    Thinking ahead to packing the dreaded gluten free lunchbox, I would love to see easy snacks made of coconut flour that the kids can take to school with them!

    Reply

  53. I am intrigued by your raw recipes and links. Previous reading on this topic all seemed ‘out there,’ a bit dense and a little too earthy to be tasty. However, the recipes here are quite delicious looking, and would pass the test with anyone, on a specific eating plan or not. I like the idea of being challenged to do different things with ingredients that are common, such as the cashew ice cream. Additionally, any new recipes for coconut oil would be fun.

    Reply

  54. I never thought of making my own crackers. These look amazing!

    I would love to have a gluten-free recipe for Yorkshire Pudding, so that I don’t feel like I’m missing out during the cold winter months – no rush as it is still summer now ;)

    Thanks again for your creativity and dedication. All of your baked goods are incredible.

    Reply

  56. These look so tasty! Let’s see, what would I like to see more of? I always appreciate your baked goods, perhaps pies and tarts? Honestly, I love your creativity and your recipes!

    Reply

  59. What do I want? Well, I want a gluten free, milk free, corn free Snickers bar, Peanut butter cups, and Rocky Road candy. I want to make Easter candy, Christmas candy and for special events, elegant candy. Not too sweet with Sugar in the Raw or honey (no agave please). Could you try it with Abersold Foods brand, Dari-Free? It is a potato based milk alternative. Use Rice Syrup instead of corn? Or some other syrup I have yet to discover? You are the genius…I am expecting miracles.

    Reply

  60. Great Elana, these look fabulous! I love to put spreads or home made jams etc on crackers, but these are way too beautiful to cover up…
    I will make these tonight!
    Thank you for another lovely idea and have a great day!

    Reply

  61. I’m keen on pretty much everything, but am especially interested right now in dehydrator (raw) recipes. Sergei Boutenko has a great butternut squash cookie recipe, for example…

    Reply

  62. These look GREAT! I would love to see grain-free tortillas and biscuits. Preferably higher in protein, but if not that’s ok too!

    Reply

  65. Elana,
    I’m trying to find more recipes using coconut flour. Anything with coconut flour!
    thanks!
    Love your site!

    Reply

  67. Elana,

    These look great! I’d love to see maybe a sample of what you eat for each meal for a few days. What recipes and which foods do you rely on frequently? That would help me tremendously with food choices and learning to structure my week to make time for food prep.

    Reply

  69. Any suggestions for breakfast for kids who are currently gluten, dairy, egg, nut and if I want to go grain free?

    Reply

  70. yum, i’ve never thought of that combination! sounds like that’d be a great flavor combo.

    Reply

  71. I have an addict’s cache of cookbooks, so I don’t personally need recipes for salads, veggies, etc. What I really appreciate most from your site are the gluten-free recipes for breads, crackers, desserts, etc., which are hard to find anywhere else.

    These sound wonderful! Am anxious to try them.

    Reply

  72. ohhh these look so good! cant wait to make them! Please help with swiss chard recipes! I’m inundated. :)
    also getting cucumbers now…

    Reply

  77. Elana, this blog is my new favourite! Excellent work, thank you.

    Having blown through the archives over the past few days (it was all compelling reading) it seems that what one might like to eat in a day is well represented! I guess the only thing I can think of is maybe a few suggestions for little lunchboxes?

    Excuse me if this has already been covered but with Papadini Lentil Pasta gone, is there any other pasta you use besides Mung Bean?

    Reply

  78. I would love to see a recipe for lemon bars!!!! A friend tried to come up with one without success but I bet you could develop something. I’d appreciate it!

    Reply

  79. Do these actually get nice & crunchy? I’ve tried a few recipes, even going as far as using my pasta roller to go thinner than 1/8 inch and it seems they still often end a little chewy in the middle. I really crave a crunchy, crispy, non-rice based cracker.

    I like the coconut flour recipes, so I’d be happy to see more of them for desserts & other day to day baked goods.

    Reply

    • I’ve been making crackers without egg. They have turned out great.
      1 c almond flour
      1/2 to 1 tsp salt
      tsp spice(rosemary, garlic, etc optional)
      3-4 Tbsp lemon, lime, orange juice or just water with 1/2t vinegar.
      enough so the flour sticks together.

      Roll out between parchment paper
      Score in squares
      bake at 350 10 minutes
      or 300 @15 min.

      Reply

      • Hi, great suggestion — I’m vegan and was going to try replacing the egg with a flax egg –I see someone else used a chia egg! Can’t wait to try these!!

        Reply

    • I’ve sometimes found the same thing but I found that if I cut them into squares first and separate them all and then bake, they come out crispier. A little bit more work but worth it if you want the crispier texture.

      Reply

  80. Elana, I have so many squash, cucumbers, and tomatoes. Also getting hit with tons of okra, and the red chilies are going strong. Would love a straight from the southern garden type recipe.

    Reply

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