Once you find out how easy it is to make grain-free crackers, you’ll be hooked. These are a variation of my other favorites, my grain-free everything crackers. If you haven’t tried those, you really should, especially if you have fond memories of a good everything bagel.
These are a great way to add crunch to your paleo lifestyle. If you’re doing the 21 Day Sugar Detox along with us, they’re a perfect snack to help you get through those… oh you know… moments.
a lovely stack of crackers
rosemary cracker dough, ready to roll.
Ready to bake!
Something so satisfying about breaking them apart once they’re baked.
Grain-Free Rosemary Olive Oil Crackers
Preheat oven to 325°
2 cups almond flour
1 egg, preferably pastured
1 tablespoon olive oil
1 tablespoon minced fresh rosemary
1/2 teaspoon sea salt
- In a large bowl, beat the egg and the olive oil.
- Mix in the remaining ingredients and mix well, giving it a few kneads.
- Turn out onto a sheet of parchment paper and flatten out a bit.
- Cover with another sheet of parchment paper and roll out to 1/8 inch thick.
- Remove the top sheet of parchment and cut into 1 inch squares with a sharp knife.
- Transfer (with the bottom sheet of parchment) to a sheet pan and bake for 14-20 minutes, checking occasionally.
- The outside crackers might be done sooner than the center, in which case just remove the pan from the oven and carefully transfer the finished crackers to a plate to cool.
- They’re done when they’re just barely golden.
- Store in an airtight container.
These are great for just snacking, but for some simple hors d’oeuvres ideas:
- goat cheese and tapenade
- chicken liver pâté and a slice of cornichon
- fig jam and aged manchego cheese
- grilled steak, caramelized onions and dijon mustard
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can you use a dehydrator for these crackers?
Hi Lara! I’m sorry I didn’t see this comment until now, not sure how I missed it. I’m guessing you can, but haven’t tried it myself. If you do try it, please let me know how they turned out!
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These are so easy and delicious with a perfect savory crunch. Thanks for sharing!
there’s NO WAY the ingredients in this are right. You must have added something else wet
Jenna,
I thought the same thing when I first made these…I later found out that I had used coconut flour instead of the almond flour that this recipe calls for. When I corrected my mistake, the end result was far different from the first time I tried, and much, much better! Hope this helps!
The ingredients are right- I make them all the time! Did you try it and have a problem, or does the recipe just look funny?
These are really amazing and will be a staple in my home!
Amazing! Im about to blog about how easy and delicious these are!!! Thank you!!!
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Wow! Just made these, with a few changes (I’m not paleo, and I used 2 tsp of psyllium, subbed 3/4 cup walnut flour for the almond flour, added about 2 T of freshly ground flaxmeal, ground my own almonds (w/ skins on) for the flour, and added some fresh thyme, cracked pepper and sea salt (I had just picked up a great Krups grinder at our local Goodwill for $1.50, so gave it a good whirl on these items).
I also am….um, lazy….and I just pressed out the dough very thin (work the palm of your hand down, and it’s almost therapeutic) on a extra-virgin-olive-oil greased cookie sheet. I cut them square with a pizza cutter, formed the extra non-square bits into a round, and then transfered those to another prepared cookie sheet with a metal spatula. It was really easy and took less than 1 minute, I’d say. So, it DOES work to just press it out if you don’t have parchment paper (I didn’t) on hand.
These are deliicious! I changed your recipe a bit and probably made it non-paleo, but they taste like the gourmet-ist cracker I’ve ever bought. The rosemary flavor is astounding. My husband proclaimed they taste like “focaccia bread crackers” which, to me, is pretty awesome.
Thanks for sharing this, and sorry for the non-paleo changes I made
Missy
I’m glad you liked them Missy, and I love when people are inspired by a recipe and put their own touches on it. I’m also a big advocate of people eating the way that makes them feel best, so don’t be sorry about making them “non-paleo”
anyway, it sounds like the additions you made are really good ones.
Cheers
Simone
These are fabulous! And so easy. I added garlic and they were yummy! Now on to experimenting with different spices. Thanks for the recipe!
New to paleo and just tried these… Could NOT be happier!!!!! Thank you thank you thank you!! Better than “normal” crackers
Hooray! I’m so glad. Welcome to paleo!
I’m adding this to my Pinterest Paleo Board because they were freakin’ awesome!!!! Had it with lemon pepper tuna. So yum! Thank you!
Thanks Tamaryn! I’m so glad you liked them.
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Holy crap are those good! Have you experimented using it as a pizza crust? I just made little bites on the crackers…that sure was good. Thank you!
I haven’t used it as a pizza crust, but I use them for hors d’oeuvres all the time. I find that they don’t hold their crunch all that well when something with moisture is on them, unless I take an extra step and cook them on really low heat for a while, so they’re dehydrated. So glad you like them!
Just made these to bring to a dinner party…will mlake them the rest of my life, they are that good!
Thanks Theresa! I’m glad you loved them!
Very dry. I will add some cheese or more oil next time.
These are incredibly tasty. I’m so glad I made these and they were a hit with my family, so much that our picnic was over quicker than it started
we served them with nut butter – cashew and almond and non-paleo had quark! These will be a regular on the cooking list now! Thank you again
So glad you and the family loved them! You might like the recipe for everything crackers too.