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
Grain-Free Rosemary Olive Oil Crackers
Description
Grain-Free Rosemary Olive Oil Crackers
The perfect crispy cracker for any appetizer you plan on serving. They are always a hit with both celiacs and gluten-eaters alike.
Ingredients
- 2 cups almond flour
- 1 large egg
- 1 tablespoon olive oil
- 1 tablespoon minced fresh rosemary
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 325ºF.
- In a large bowl, whisk 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.
Notes
The size of your egg and how you measure your almond flour can have an effect on the moisture of the dough. You’ll have a better chance of not using too much flour if you whisk it (fluffing it up a bit), before scooping it into a measuring cup.
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Lara says
can you use a dehydrator for these crackers?
zenbellyblog says
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!
Angie D'Elia says
These are so easy and delicious with a perfect savory crunch. Thanks for sharing!
Jenna Addis says
there’s NO WAY the ingredients in this are right. You must have added something else wet
Casey says
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!
zenbellyblog says
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?
Duh says
the egg and the olive oil are “wet”.
Alison says
These are really amazing and will be a staple in my home!
pacificallypaleo says
Amazing! Im about to blog about how easy and delicious these are!!! Thank you!!!
Missy says
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
zenbellyblog says
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
Paula says
These are fabulous! And so easy. I added garlic and they were yummy! Now on to experimenting with different spices. Thanks for the recipe!
Em says
New to paleo and just tried these… Could NOT be happier!!!!! Thank you thank you thank you!! Better than “normal” crackers 🙂
zenbellyblog says
Hooray! I’m so glad. Welcome to paleo! 🙂
Tamaryn says
I’m adding this to my Pinterest Paleo Board because they were freakin’ awesome!!!! Had it with lemon pepper tuna. So yum! Thank you!
zenbellyblog says
Thanks Tamaryn! I’m so glad you liked them.
Heather says
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!
zenbellyblog says
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!
Theresa says
Just made these to bring to a dinner party…will mlake them the rest of my life, they are that good!
zenbellyblog says
Thanks Theresa! I’m glad you loved them!
anon says
Very dry. I will add some cheese or more oil next time.
Lili says
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
zenbellyblog says
So glad you and the family loved them! You might like the recipe for everything crackers too.
MrsCropter says
Made these over the weekend and they were yummy! Subbed macadamia oil and added some garlic powder and fresh mixed herbs (rosemary + parsley & oregano). These will be my go to cracker from now on.
zenbellyblog says
I’m so glad to hear it! I love the idea of macadamia oil instead of olive.
MrsCropter says
I made these again this weekend….added some fennel seeds to the mix which worked out well!
andenat says
Hello Simone,
Your blog is lovely, so happy to have found it. My toddler has nut allergies, what can I use in place of almond flour? Thanks!
zenbellyblog says
Thanks so much, I’m glad you found it too! I haven’t delved much into nut-free paleo baking yet, but I hear that people have good results using ground sunflower seeds in place of almond flour. I haven’t personally tried it with crackers, though.
T says
Experimenting with these for a nye party. Don’t have thyme so I used basil and oregano, garlic powder, white pepper, pink salt. Subbed coconut oil for olive oil and they came out beautifully. The salt is so cute and makes them look so pretty, perfect for a party!
Thanks for all the wonderful recipes! I’m in college and all my roomies love snacking late on crackers and junk food, but ever since I’ve found your blog we’ve been tearing up the kitchen making as many healthy homemade snacks as possible. Not feeling bloated and sick in the morning because we stay up late watching movies and munch on crap is the best thing ever!
Becky says
I use these as a taco shell base for tacos. I omit the rosemary and add garlic powder and chili powder! Works great! I keep saying I’m going to try a sweet version of these for a snack. Adding cinnamon and coconut sugar!! 🙂
zenbellyblog says
Nice! I have a recipe for sweet cinnamon cereal and graham crackers, sort of sounds like what you’re thinking. It’s one of my favorites 🙂
Powerful Beets says
how long do the crackers last?
zenbellyblog says
If kept in an air-tight container, they last a good week, or more! If they still have a teensy amount of moisture in them after baking, they have the tendency to get less crisp after storing. If that happens, you can just give them a blast in a 325 oven for 5 minutes or so.