These rich, buttery rosemary olive oil crackers are perfect for fall dips. Crackers always seemed like something that were too complicated to make at home, but once you get them rolled out properly, they are super easy and so tasty. Adjust the salt to your taste buds and diet. I used a fancy cookie cutter to show these off for the photo, but it’s much easier to use a pizza cutter or knife to score them before baking. If you do that, you’ll end up with 60-80 small crackers.
Folks on the migraine diet, I am working on a migraine-friendly cracker! Stay tuned! It’s way too hot to bake in San Diego right now. Omit the salt for low-sodium diets; one serving of crackers contains 132 mg of sodium.
Suitable for:
vegan, vegetarian, gluten-free, reduced-sugar, reduced-carb diets
Not for:
low-sodium or migraine diets
Rosemary olive oil crackers
Ingredients
- 4 tbsp flax seeds (ground) (20 g)
- 1 tbsp rosemary (fresh) (5 g)
- 1 cup almond flour (120 g)
- 2 cups sweet sorghum flour (270 g)
- 1/4 cup olive oil (extra virgin)
- 1/4 cup milk non-dairy of your choice
- 1 tbsp nutritional yeast (4 g)
- 1 tbsp sea salt (18 g) fine, omit for low-sodium diets
- 1 tsp baking soda (2 g)
Instructions
- Cut two pieces of parchment paper the size of two large baking sheets.
- Preheat the oven to 425F/220C/gas mark 6.5.
- Grind the flax seeds in the blender into a fine meal. Put into your mixing bowl with 1/2 C. (120 ml) of filtered water to thicken.
- Wash and dry the rosemary, then pull all the needles off the sprigs. Finely chop the needles.
- Add all the ingredients to your mixing bowl with 1/4 C. (60 ml) filtered water, and blend by hand or with a stand mixer until you have a smooth, sticky dough. Reserve half the salt to sprinkle on top.
- Plop half of the dough on one piece of parchment paper and top with a piece of plastic wrap. Smoosh the dough into a rough circle by hand, then use a rolling pin to roll it out as thin as you can get it.
- Peel off the plastic wrap, then score the dough into small squares with a pizza cutter or use cookie cutters.
- Move the whole thing to the baking sheet and repeat with the other half of the dough. If using, sprinkle with the rest of the salt.
- Bake 12-15 minutes until golden brown and very crispy.
- Transfer the parchment paper to wire cooling racks. Store the crackers in an airtight container when completely cool.
Notes
- 168 calories
- 13 g fat
- 1 g saturated fat
- 4 g monounsaturated fat
- 2 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 806 mg sodium (132 mg with salt omitted)
- 39 mg potassium
- 8 g carbohydrate
- 3 g fiber
- 0 g sugars
- 4 g protein
- 4 Weight Watchers Points Plus
Hello Stephanie!
These Rosemary Olive Oil Crackers would be a beautiful in between meals snack! And they are so healthy!
They look so nice and yummy! I’ve never tried cracker recipes that use almond meal, but I’m sure I should give it a try :)
These crackers look SUPER tasty (and sophisticated) and I love the healthy spin!
Nice looking recipe and perfectly formed and printed crackers too; I assume you have a special press for that. I’ve had cracker recipes on my mind to make, I’ve never made them, your recipe looks delish.. I think I might give it a twirl..
Now, where is the cheese recipe.. ? ;)
Yes, they are special cookie cutters. So cute.
Great recipe that I will pin to my gluten free eats board. I eat salt free so would not miss the salt at all. No sugar either–heavenly. Makes me think of the old Rosemary & Thyme PBS episodes I love so much. Maybe have to sneak in some thyme!
Deb, I think thyme would be a great addition to these.
Such beautiful perfect crackers! That is really impressive. I bet mine would look like frankenstein crackers =P I’ve been thinking about making my own crackers for a while now, and I think your recipe inspired me to actually go ahead and do that.
Thanks Kate, there were definitely some Frankenstein crackers in the bunch!