Rosemary Crackers: Video
Photo courtesy of Almond Board of California
I am loving working with the Almond Board of California to promote healthy eating. Almonds are my favorite superfood --they're full of protein, low in carbohydrates and packed with nutritious vitamins and minerals.
The Almond Board asked me to create a cracker recipe for them so I have developed these wonderfully flavorful Rosemary Crackers made of almond flour. They are delicious paired with olive tapenade or any soft spreadable cheese for a cocktail party. For a simple snack eat with cheddar or jack cheese. Enjoy!
Rosemary Crackers
- 1 ¾ cups blanched almond flour
- ½ teaspoon celtic sea salt
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon olive oil
- 1 egg
- In a large bowl, combine almond flour, salt and rosemary
- In a medium bowl, whisk together olive oil and egg
- Stir wet ingredients into almond flour mixture until thoroughly combined
- Roll the dough into a ball and press between 2 sheets of parchment paper
to ⅛ inch thickness
- Remove top piece of parchment paper
- Transfer the bottom piece with rolled out dough onto baking sheet
- Cut dough into 2-inch squares with a knife or pizza cutter
- Bake at 350° for 12-15 minutes, until lightly golden
- Let crackers cool on baking sheet for 30 minutes, then serve
Yield 24 cracker cookies
I'll be in Los Angeles for a book signing this Saturday at Erewhon (I'm bringing samples of my gluten free, dairy free Chocolate Chip Cookies) and if you're in the City of Angels I'm hoping to see you there!
Friday morning I arrive in LA and I'll be doing a satellite media tour. What is that, you ask? I asked the same thing. Basically, I will be sitting in studio talking to a bunch of different radio stations and then I'll be on set for live TV interviews with various television stations. So far, it looks like I'll be chatting with the CW Network, and several others. If you are on Twitter I will be tweeting as I go!
Update: Here's the video the Almond Board of California made of me making these scrumptious little gluten free crackers.
More crackers and snacks you might enjoy:
Love this! Looks so yummy, and I bet it pairs nicely with the tapenade! Congrats on the TV interviews. Can't wait to follow along on Twitter :)
Where can I find bulk Almond meal at a good price?
If you click on the "blanched almond flour" link listed under ingredients, it will take you to the Honeyville site! Best almond flour, by far!
Hi Elana!
Do you have any recipes or modifications for making raw/living almond flour treats in a dehydrator?
ELENA (from the comment above) AzureStandard.com sells Bobs Red Mill organic almond flour in bulk for almost HALF of what it sells for in the grocery stores! 5 1lb bags at the store is $50. At Azure Standard it is $27.
Elana actually does not recommend Bobs Red Mill for her recipes due to the courser texture.
http://www.elanaspantry.com/ingredients/#almond-flour
Honeyville is about $30 for 5lbs, and if you sign up to their email list, they send you codes for 10% off every now and then.
I'm looking forward to trying these! I love rosemary, I bet the kitchen smells lovey while these are baking :)
Is crunchy bad?? Roasted (unsalted) almounds are my favorite snack, and they are plenty chruchy. Thinking that maybe I will toss some almonds into my mini-food processor / seed grinder, to see if I can get anything useful for a try-out. Hmmmm.
I had the exact same question: how would you make these crackers in a deyhdrator? Thanks, Elana!
I just made these to go with our Big Dinner Salad - they are so good! So easy to make, too. (Thank you, Elana!) We stole the rosemary from our neighbor's garden. Actually we have a deal: we can steal her rosemary and she can steal our arugula (rocket). I think I may bring her a cracker to try...
Wow, what a lovely picture of the crackers! i can't wait to try these! I've loved EVERYTHING in your cookbook Elana! I need to make some crackers. I forget how much I miss crackers!
I have rosemary in my garden and I've been looking for recipes to use it. I'll definitely be making a batch of these soon.
For anyone looking to buy almond flour, order from Honeyville!!! I was a little nervous about investing in the 5 lb bag the first time I ordered, but it's so much better than any other brand I've tried.
I went to the Honeyville site and found Natural and Blanched almond flour. Do they work the same? One reviewer said the natural had a nuttier flavor and worked well in baked good, while the "lighter" blanched is best in savory dishes like stuffing. Is this correct?? Thanks!
I made the recipe from your book that's very similar to this one, and the crackers were fantastic! One of my kids enjoyed them with proscuitto (sp?) and one with smoked salmon -- my dad with smoked salmon and cream cheese. A delicious grain-free cracker and very easy to make. Thanks!
Looks great. Perfect to take to parties for nibbles as an option for those on a low carb or grain free diet.
These crackers look yummy. Can the egg be replaced with an egg substitute? I cannot do eggs. Thanks!
I've made the crackers in Elana's cookbook several times using about 2 1/2 Tbsp. of warm water + 1 Tbsp. ground flax seed for every egg in the recipe (mix in a small bowl and let it sit for a couple of minutes and it will become an egg white consistency) and they turned out wonderful every time! In fact, I always try the recipe as written the first time to know what they're supposed to turn out like then do my substitutions, and I actually prefer the flavor with the flax instead of the egg...go figure!
eveof4: I had the same question as Melissa about an egg substitute. THANKS for the suggestion of water and flaxseed..I will try it!!
I just tried these crackers for the first time, and I needed to make them egg free. I put in one package of unflavored gelatine in with the dry ingredients and 1/4 cup warm water with the wet ingredients. They came out great! What a treat!!
Can't wait to try these. And with the cool front we are experiencing, this is a good time to have the oven on :)
Elana, my favorite way to eat almonds is to soak them overnight in water and something acidic (usually yogurt, but vinegar works, just a T or 2). Then I peel them (they pop right out of their peel because they plump so much). I rinse them and dehydrate them with a bit of salt.
:)
Then I slice them for salads, etc. Or just munch them.
Hope you don't mind pure randomness in comments LOL.
Elana,
I have never attempted crackers before but this recipe is inspiring. Thank you for all that you do to make living the gluten free life more enjoyable.
These look great! Ever since I went primal I have avoided crackers completely. I will have to give these a shot soon! Great substitute for bread I guess. They sound great with some sliced meet!
Nice! I am definitely giving these a try. I'll probably be grinding my own almonds for this one, because I just can't wait! All the ingredients look very nourishing. Thank you Elena.
I just made these crackers and they are so delicious! I used the Honeyville Blanched Almond Flour. I cannot say enough about how good these are. And my kitchen smelled heavenly from the rosemary while they were baking. They are so simple to make - 5 ingredients! I can't wait to try Elana's other cracker recipes. Thank you for this recipe, Elana!
Off topic - I tried to bread chicken with almond flour and shredded coconut and while it tasted awesome, the texture wasn't crunchy enough. I baked in the oven after spraying with olive oil spray. Any ideas?
Shannon
I made these yesterday and they turned out wonderfully.
Brought some with me to work today to have with my lunch. Yum!
I made these, and they were delicious. I was out of almond flour, so I ground up some blanched almond slivers in my mini-blender. They worked fine. It's a great snack. I have to go on a trip soon, and I plan to take a batch with me.
Thanks, Elana.
I just made these using regular almonds and the Thermomix kitchen machine and have already posted about it on my blog! Y-U-M. I loved rosemary before this, and now even more. What an outstanding combination of flavours. Thank you this fantastic recipe. I'll be doing it again cuz these puppies go FAST!
I would love a bunch of these with a glass of wine.
I can assure you that it's a great compliment to a glass of wine. I was actually having one when they came out of the oven. It was really hard to wait 30 min to taste them!
I made the crackers last night using fresh rosemary from my garden. They are simple to make and delish! We loved the texture and the taste. However, I stored them in a tin in an attempt to keep them crispy and today they are not as crunchy as they were yesterday. Still delish but I'm looking for some crunch when I want a cracker. I realize that in Elana's home most of the creations don't last until the next day but we are just 2 adults that don't overeat so we need to be sure we can store extras. If anyone has any ideas, please let me know.
They should crisp back up with a few minutes in the oven. If you wouldn't go through a full batch in less than a week's time I would either cut down the recipe or maybe freeze a few to see how they did. You can freeze nuts, but I don't know what it would do to the finished texture of a cracker. Then, when you want a snack, just pop a serving into the oven to recrisp.
I am so excited to make these crackers this week! I have CD and my husband and I went away with friends this weekend. I was careless with my food choices naively thinking that I could eat things that may include "traces of wheat." How wrong I was. How dearly I paid. I was so miserably sick and all I could think about was feeling better and I thought of your awesome website with all of your fabulous recipes! I told my husband all about it and he, being the awesome husband that he is, purchased a food processor so that I could try all of your wonderful recipes. Thank you, Elena. You and your website brought me comfort when I was feeling so much pain.
I'm wondering, why you don't and if you can, include fat and calorie content in your recipes?!
I modified this recipe for a pizza base.
1. Make dough (no rosemary as per my family's preference) and roll out between parchment.
2. Fit into quiche dish and bake as directed.
3. When *almost* done, remove and pour 1 scrambled egg, fresh basil, baby spinach leaves, cooked pancetta, diced/sauteed portabello mushroom, sliced cherry tomatoes and grated Parmesan cheese.
4. Return to hot oven for 5-7 minutes.
5. Serve.
I love your site and I love this recipe! I made it yesterday with Herbs de Provence and it was the best thing I put into my mouth all week! I can have crackers! I will next try it with Parmeggiano Reggiano, to see if I can make homemade cheese-its a la Mark Bittman. Thank you!
What a beautiful photo! These sound yummy.
Hi Elana!
I am really loving this blog and your recipes...I am going to try and use almond flour for my specialty: Tres Leches Cake!! I am also working on a Dairy free versio of it...
Oh, I am wondering: do you have any tips as to making rolls with the Fal and 2.0 recipes vs using the cake pans?
I live in Denver. D oyou plan to have any more workshops/?
Gracias!
I love Tres Leches cake. Now that my daughter is also dairy free, we probably can't have it, but I'd still love a gf version of tres leches.
is it possible to dehydrate these instead of bake them?
We've made two batches of these in the last two days. Thanks for the great recipe Elana!
Can these crackers be frozen? And for up to how long? I really want to make these, but I will have to a couple weeks ahead of time. Just need to know that I am safe freezing them. Thanks!
Elena, these look so delicious! They seem simple to make as well. I love that part! Thank you for sharing this. I love almond flour. These will be great with all sorts of goodies, but right now plain cheese sounds great! Happy Thanksgiving!
I was thinking of making these to give as Christmas gifts. Any idea how long they will keep?
These are so delicious and have such a gourmet quality to them. I found I had to bake them nearly twice as long in my over, but they came out great! We originally had served them with cheese, but they were so good alone, I couldn't bare to cover them!
These look and sound delicious - can't wait to try them. I do have one question, the printed recipe above says yields 24 crackers, however the video says to cut them in to twelve squares. I'm wondering does it yield 12 larger crackers and 24 smaller ones?
It makes in the twenties. Video showed rolling and cutting of half the cracker dough it seems.
Elana: I've been getting recipes from you for the past 2 years as my daughter has been on the GAPS diet-no grains, no sugar, no starchy vegees. It's very hard to follow but thanks to you I've gotten ahold of some awesome recipes for her. Love the Rosemary Crackers. I make them everyday. Even my son loves them. Thanks-you're a blessing more than you know!
These crackers were absolutely delicious! I put a little strawberry jam on them and voila, a divine snack, guilt free and didnt hurt my belly. Must try...On to try pancakes :)
Thank you so much for this recipe (and others!). Being unable to eat grains, sugar, and starchy stuff, finding something as simple as a cracker has been difficult. I made these today and am so happy to have a cracker!
Elana i love your blog! I'm from Argentina and i'm celiac, is to dificult to find a good cracker in the market!!!
Just made a batch and am so pleased! I ended up using ground almonds rather than flour as am still waiting for my delivery to arrive (based in the UK few places supply the flour so it's net only)- anyway they have come out very tasty- thank you so much! I've been gluten free since 2 and I'd just about given up on this type of food item as I've found that the only diet my stomach can take is pretty much paleo- this site is therefore a goldmine!
Thank you for this fantastic recipe, Elana!! I saw the recipe when you posted it on facebook and just got around to making it today...wow! I love it! These are fantastic crakers! I have been missing something with a CRUNCH since starting a gluten free/low carb lifestyle, and these fill that hole!
I am enjoying them with some cream cheese and provence pate right now:)
Just got a Rosemary tree and made your cracker recipe, it totally ROCKED!!
I will definitely be making these again ;-)
These are the best! I made these last year and shared with many gluten-full friends who all loved them. One of them came over during Christmas and made a huge batch to bag as Christmas gifts!
These are so, so good! Incredibly easy to make and a healthy way to satisfy salty/crunchy cravings. My oven is a bit slow so I get better results by leaving them in a few minutes longer.
Thanks for this recipe. I too was craving crackers since going gluten-free. I baked mine about 5 minutes longer and added grated parmesan (subbed 2T for 2T of the almond flour) and cracked black pepper. Great taste. Next time I'll try baking them at 375 to see if they might get crispier.
Yum. I just made this recipe with a "flax egg" substitution and it worked wonderfully.
I simply ground 1 TBS flax seeds and mixed them with 2.5 TBS of water. They held together well and were quite tasty!