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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.



  • 2 cups almond flour
  • 1 large egg
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh rosemary
  • 1/2 teaspoon sea salt


  1. Preheat the oven to 325ºF.
  2. In a large bowl, whisk the egg and the olive oil.
  3. Mix in the remaining ingredients and mix well, giving it a few kneads.
  4. Turn out onto a sheet of parchment paper and flatten out a bit.
  5. Cover with another sheet of parchment paper and roll out to 1/8 inch thick.
  6. Remove the top sheet of parchment and cut into 1 inch squares with a sharp knife.
  7. 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.
  8. They’re done when they’re just barely golden.
  9. Store in an airtight container.


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.