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Crisp Rosemary Flatbread Crackers – version 2 (raw, vegan, gluten-free)

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Crisp-Rosemary-Flatbread served with raw tarter sauce and fresh avocado ribbonsA few weeks ago we were invited out for a lovely dinner with a dear dear couple.  When the waiter brought our drinks, he also placed in front of us a plate with some amazing looking flatbreads on it.  I was warned that it was addictive.

Fortunate for me, I don’t eat gluten because I really can’t afford anymore addictions. hehe (nor does my body agree with it).  As the flatbread disappeared, right down to the last crumb, I was already devising a raw recipe in my head.

I make raw breads all the time, I make crackers all the time but I never tried to make a crispy flatbread cracker before.  It’s really not all that different from making a raw cracker, other than I needed to create a dough that could be rolled out into a thin flatbread, a dough that wouldn’t crumble or remain to soft.  I wanted it crispy!  I wanted a plate of crispy flatbread set down in front of me that I could devour and even lick the plate clean… if I felt so inclined.  lol

I made the batter and started to tinker around with it.  I found that it was holding it’s shape quite well so I decided to make the crackers in couple of different ways, just to give you some varieties.  I split the dough in half and made regular shaped crackers with it.  You can see a photo below.

After completing those, I moved on to the flatbread.  Most flatbreads are irregular shaped and for me, that is hard.  That is like asking me to color outside the lines. lol  Me, the one who uses a ruler to measure off the perfect sized cracker, had to make odd shaped crackers.

I chanted to myself, “You can do this, you can do this!”  I took 1/4 cup of dough, rolled it in a perfect circle, after I was happy with my perfect ball, I rolled it into the perfect cylinder shape, after I was happy with my perfect cylinder shape, I placed it on the teflex sheet.  I laid another teflex sheet on top and took my rolling pin out.  I laid the roller down and smushed the heck out of my perfect cylinder! lol  Smushed it, I say!   I lifted the teflex sheet and was there was a smile from one ear to the other… “Look mom, I “colored outside the lines!”   I  know this may all sound a little silly to you but this is how my brain works.

After creating many different shaped flatbreads,  I started to transfer them to the mesh sheet that comes with my dehydrator.   That is when I got to thinking… one thing that I love about baked crackers or breads is the crispy bubbles that form and how they bubble and curl on the edges.   With no yeast in site, with no high temperature heat to curl the edges… I decided to “help it” along.   Rather than laying them all flat, I created little pockets, folds and lumps.  Perfect!  I can’t wait to make more varieties of crispy flatbreads… shoot, I may never make a straight-lined cracker again… well, ok, lets not get carried away here.  :)  Enjoy, have fun and smile a lot while you make these.   It will be worth it.

Crisp-delicious Rosemary-Flatbread served with raw tarter sauce and fresh avocado ribbonsIngredients:

Yields a lot!

  • 2 cups raw sunflower seeds, soaked & dehydrated
  • 1 cup flax seeds, divided
  • 2 cups moist, packed almond pulp
  • 1 cup water
  • 1 Tbsp ground onion powder
  • 1 Tbsp  ground garlic powder
  • 2 Tbsp fresh rosemary
  • 1/2 Tbsp thyme
  • 1/2 Tbsp minced dried onion
  • 1/4 tsp Himalayan pink salt
  • 3 Tbsp lemon juice
  • 1/4 tsp liquid stevia


  • additional sunflower seeds, flax seeds, chopped rosemary and coarse sea salt


Preparing the batter:

  1. In the food processor, fitted with the”S” blade, break down the sunflower seeds to a flour.
  2. Grind 1/2 cup of the flax seeds in a Bullet or small coffee grinder.  Add the ground and the remaining 1/2 cup of whole flax seeds to the food processor with the ground sunflower seeds.
  3. Add the onion powder, garlic powder, rosemary, thyme, dried onion, and salt.  Pulse together till mixed.  Tip: Approximately one teaspoon of dried rosemary equals one tablespoon of fresh. (Approx. 1 tsp dry = 1 Tbsp fresh)
  4. In a large bowl combine the almond pulp, water, lemon juice, and stevia.  Stir together.
  5. Add the dry ingredients from the food processor and mix well with hands to ensure everything gets mixed well.
  6. Now the fun is about to begin….

Shaping ideas:

  1. Cracker style ~
    • Spread the batter on to the teflex sheet that comes with the dehydrator about 1/4″ thick or spread on parchment paper on a baking tray if cooking in the oven.
    • Square up the edges nice and straight, then score the crackers into desired shape and size.  I used a long metal ruler to score the crackers.  You can use a pizza cutter or knife, just be careful that you don’t cut the teflex sheet.
  2. Flatbread style ~
    • Line your counter with parchment paper or use the teflex sheet that comes with the dehydrator.  Give it a light coat of coconut or olive oil.
    • Create approximately 1/4 cup sized balls of batter in the palm of your hand.  Shape slightly into a cylinder shape and place on the prepared teflex sheet.
    • Place another piece of parchment paper or teflex on top and with a rolling-pin flatten the dough out, leaving it about 1/4″ thick.  I did two at a time.
    • Gently transfer to the mesh sheet that comes with the dehydrator.  Repeat process until all the dough is used up.
  3. Scatter a little of the chopped rosemary sunflower seeds and the coarse sea salt on top, pressing in slightly so they adhere.

Cooking methods; dehydrated or oven cooked

  1. Dehydrator method:
    • Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 8 hours, flip them on to the mesh sheet and peel the teflex sheet off.  Continue drying for another 6-8 hours or until dry.
    • Once cool, snap the crackers and apart and store in an air tight container for 2 weeks.
  2. Oven method:
    • Preheat the oven to 350 degrees (F).
    • Line a baking sheet with parchment paper.
    • Place the crackers on the baking pan and bake for 30-40 minutes.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.
creating crackers with my overview of Crisp-delicious Rosemary-Flatbread

Create crispy crackers.

6 thoughts on “Crisp Rosemary Flatbread Crackers – version 2 (raw, vegan, gluten-free)

  1. Janine says:

    Hey, I was wondering about the 1 cup of water listed in the ingredients, was it a typo or is it added to the pulp when the lemon juice is added? Thanks!

    • amie-sue says:

      Hello Janine… Add it with the almond pulp (#4). The extra liquid will be needed to help absorb and activate the flax so it will bind really well. Have a blessed evening, amie sue

  2. Elona says:

    Amie Sue,
    We have lots of apricot nuts. I was wondering if I could make milk with them and substitute the pulp instead of almond pulp. I read on the internet that they are slightly toxic, but the health benefits are greater. What is your opinion?

    I also want to thank you for your wonderful recipes and ideas. I love the way you write. I feel like we’re already friends.

    • amie-sue says:

      Hello Elona,

      I haven’t ever tried tinkering with apricot nuts. At one point I was going to be read the same thing about them being slightly toxic and I lost interest. The way that I sort of view these things that come with health warnings AND health benefits is if the body is already compromised and a person is fighting any sickness, I then practice great caution in adding other foods that can tip my health in the wrong direction. Does that make sense? amie sue

  3. Simone says:

    Amie, such a delicious recipe – I was wondering, if I don’t have the almond pulp available, could I possibly substitute with almond flour and additional water? I have you ever altered this or any other recipes with this? Thanks

    • amie-sue says:

      Hello Simone, I am sure it would, the texture would just be different from what I created. I haven’t tried it myself so if you do, please keep us posted. Have a blessed day, amie sue

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