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!
Arlyn says
These crackers were elegant, yummy – and devoured.
Moira says
I made these yesterday, and they are fabulous. This is now my favorite cracker recipe. Thank you!
Kythka says
Made this today. VERY GOOD! Thanks for the recipe.
lynn says
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?
Sandra Schryburt says
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
Carol Nathan says
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! :-)
xj says
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!
Karen says
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!
grace says
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).
Julie says
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!