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
- 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
- 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!
El Tina says
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!
El Tina, so glad you and yours are loving these :-)
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.
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.
Lakisha Scott says
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.
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!
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!
LISA FREDRICKS says
How long can these be stored & how?
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.
I LOVE these! They have such nice flavor and the rosemary and fig complement each other so well.
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!
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.
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!