I love crackers, especially homemade gluten-free crackers. Eaten plain, with a cheese plate, or in a soup. I went through a phase where I was buying raw crackers at Whole Foods. Made of natural ingredients, they are made with things like raw nuts, seeds, and vegetables. Not quite as crispy as some crackers, they are different, but good different. Problem? They’re expensive.
I set out to make my own raw crackers, but after looking at raw cracker recipes, I realized that a dehydrator is necessary. I don’t have one, so I tried to make them in the oven. Not raw, and not quite the same texture, the crackers I made turned out pretty good. They’re also pretty easy to make, and only take a few ingredients. I used rosemary because that’s what I had on hand, but feel free to use any herb you want. These were delicious with homemade tomato soup, and didn’t last long.
If you have a dehydrator, feel free to use it here. You’ll probably get something a little drier, and more cracker like than I did, but hey, that’s the point.
Gluten Free Rosemary Crackers
- 1/2 cup ground flax seeds
- 1 cup water
- 3 cups raw almonds
- 2 tablespoons fresh chopped rosemary
- 1 teaspoon sea salt
- Soak the almonds for six to eight hours.
- 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.
- Put the almonds, flax, rosemary, and salt in a food processor. Process until you have a fine crumb.
- 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.
- Bake in a 300 degree oven for about an hour, until lightly browned. They’ll crisp as they cool.