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.
Rosemary Fig Crackers
Ingredients
- 1½ cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- 1 teaspoon fresh rosemary, minced
- 3-4 dried figs, chopped
- 1 large egg
- 1 tablespoon olive oil
Instructions
- In a large bowl, stir together almond flour, salt, rosemary, and figs
- Mix in egg and oil until well combined
- Roll out dough between 2 sheets of parchment paper until ⅛ inch thick
- Remove top piece of parchment paper
- Cut dough with a knife or pizza cutter into 2 inch squares
- Bake at 350°F for 10-12 minutes until golden brown
- Cool and serve
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!
Rachel C says
ohhh these look so good! cant wait to make them! Please help with swiss chard recipes! I’m inundated. :)
also getting cucumbers now…
Kay says
The crackers look so good! I am going to rustle up a batch. Thanks for sharing them.
Cooking With Dia says
I’ve never made my own crackers before. Great job!
Alchemille says
These look delicious!
The trick with crackers is to be able to make them super thin…
VeggieGirl says
Oh my…. I love rosemary and figs, but I’ve never experienced the two flavors together…. HEAVENLY!! Genius as always, Elana!
Helen says
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?
Melissa says
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!
zebe912 says
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.
Nancy says
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.
berealyoga says
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!!
Katie says
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.
PrimalMan says
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.
Kimi @ The Nourishing Gourmet says
Those look scrumptious! I love rosemary in crackers, but never thought of adding figs. Yummy idea!