Rosemary Almond Flour Crackers

Rosemary Almond Flour Crackers

Rosemary Almond Flour Crackers

I found this recipe today on Dr. Hyman’s page on FB, who in turn got the recipe on a blog called The Healthy Apple.  My husband loves rosemary so I thought I’d make them.

I was surprised that they actually ‘snap’ like a cracker when you bite them, but I won’t lie… they are a little bland.

The recipe made about 3 small batches of dough and after I tasted the first batch, I added more salt to the tops of each cracker, which didn’t seem to help much. On the second batch, I thought if I rubbed the tops of each cracker with some oil then salted them it would help. Nope. And it made it really difficult to remove them from the pan and they broke.

So, on the third batch, I added some garlic powder, salt, and pepper right to the dough and then baked them. Better, but still bland. I don’t mind bland though, and I think these would be great for hummus or any kind of savory dip without the cracker overpowering the flavor.

Anyway, these are great for those like me who are Gluten Free (GF) and would like to make their own crackers.


3 cups- almond flour

3- large eggs

3 tsp. – olive oil

1/4 teaspoon- salt

1/2 tsp- crushed rosemary

Pinch- red pepper flakes

Pinch – lemon zest


Preheat over to 325 degrees

Mix all ingredients together in a large bowl and form a ball

Divide dough into 3 smaller balls (or else it comes out the side of the paper… I know…)

Roll dough ball out onto parchment paper

Top that with another sheet of parchment paper

Roll to about 1/4 inch thin

Remove top parchment paper

Cut into squares using a sharp knife

Keeping the thinly cut dough squares on the bottom layer of parchment

Flip onto a cookie sheet by slowly… and I mean s-l-o-w-l-y peeling it back from the cut squares.

Once it’s removed, place the baking sheet in the oven and bake 12 minutes or until golden.

Let set for a few minutes and place on plate to serve with dip or use a ziplock bag to keep fresh until use.

Note: *These need to be watched if they are really thin, as they will get dark fast. And some of my thicker pieces had to be put back in and baked some more.



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