Gluten Free Rosemary Crackers
Recipe type: Snacks
Crunchy, gluten free crackers are perfect eaten alone, with soup, or a cheese plate.
  • ½ cup ground flax seeds
  • 1 cup water
  • 3 cups raw almonds
  • 2 tablespoons fresh chopped rosemary
  • 1 teaspoon sea salt
  1. Soak the almonds for six to eight hours.
  2. When you’re ready to make the crackers, combine the flax with the water and allow to sit for 20 minutes until liquid is absorbed.
  3. Put the almonds, flax, rosemary, and salt in a food processor. Process until you have a fine crumb.
  4. Spread the mixture on large silicone mat or piece of parchment in as thin a layer as possible. Lay a piece of parchment on top and roll it out. The thinner you roll it out, the crisper your crackers will be. Cut into rectangles.
  5. Bake in a 300 degree oven for about an hour, until lightly browned. They’ll crisp as they cool.
Recipe by Tiny Red Kitchen at