Dianne’s Rosemary Almond Crackers

in Breakfast,Gluten Free,Low Carb,Lunch & Dinner,Paleo,Sides,Snacks,Vegan

The consistency of these crackers is more like a “normal” cracker than the flax recipe. Plus, the rosemary adds a nice touch.


  • 1 1/2 cups almond meal
  • 1/2 cup chopped roasted almonds
  • 1 egg ( for Vegan, omit and add 1/3 cup water)
  • 4 T fresh rosemary
  • 1 tsp ¬†sea salt
  • 1 T olive oil (it helps the crackers brown nicely)
  • 1 T water, just ¬†enough to form a ball
  • Optional: 1/3 cup currents (adds a little chewy sweetness)

1. Mix everything together in order listed.
2. Form into a ball.
3. Roll out between 2 pieces of parchment paper to 1/4″ thin.
4. Remove one piece of parchment.
5. Score into 2″ squares.
6. Place crackers (on parchment paper) on cookie sheet and bake for approximately 20 minutes.
7. For even browning, flip and bake another 10 minutes, or until lightly browned.
8. Crackers will break into pre-scored pieces easily. When cool, store in an airtight container.