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Crispy Rosemary Flatbread Crackers – version 1 (raw, vegan, gluten-free)

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Crispy-Rosemary-Flatbread-Crackers---version-1-featureBefore I got into the raw food lifestyle,  I wasn’t much of a cook.  I grew up eating foods that required the addition of water and heat.  Man could I open a box. Spices? … salt and pepper was about all that I was comfortable with. And to put myself out there… as a child the only thing  I used pepper for was to sniff it so I would sneeze.  I keep telling you that I was easily entertained as a child.

I use to make boxed cake mixes and occasionally a box of Jiffy corn bread mix. We could buy those for .33 cents a box.  I never made homemade breads and I certainly NEVER made crackers from scratch!

Whether a person eats a cooked diet, a raw diet or a mix of the two, I don’t think that it is normal for people to make homemade crackers.   We tend to think of crackers like we do, lets say ketchup.  It’s just one of those things that you buy without thought.   Never really giving it the time of day on how to make them from scratch.

This is the part that I find, ummm, entertaining … In the cooked world if you made a batch of crackers and shared them with friends and family, they would stand in awe.  They would marvel at the fact that you made a cracker from scratch.   Now, if a raw foodist or healthy food eater makes a cracker from scratch, people tend to wrinkle their nose (equating that healthy and taste good don’t combine)  and comment how to labor intensive it is to eat healthy.  Does this resonate with you too?!

Becoming conscience of the foods / ingredients that I put into my body… in my loved one’s bodies… I marvel at the fact that I can make such amazing foods.  I never knew I was capable.  My passion for healthier eating has really helped me to grow.    How has this form of eating changed you?


  • 4 cups moist, packed almond pulp
  • 1/2 cup flax seed, ground
  • 1 cup raw sunflower seeds, soaked & dehydrated
  • 1/2 cup raw pumpkin seeds, soaked & dehydrated
  • 1 Tbsp ground onion powder
  • 1 Tbsp ground garlic powder
  • 1/2 tsp Himalayan pink salt
  • 1/2 cup water
  • 2 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 2 Tbsp fresh, minced rosemary


To make crisp flatbread crackers:

  1. Place the almond pulp in large bowl and set aside.
  2. In the food processor, fitted with the”S” blade, break down to a flour,  sunflower seeds and the pumpkin seeds.  Add the ground flax, onion powder, garlic powder, and salt.  Pulse together and add to the almond pulp in the large bowl.
  3. Add the water, lemon juice, olive oil and rosemary.  Mix with hands till everything is mixed together.
  4. 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.
  5. 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.
  6. 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.
  7. Gently transfer to the mesh sheet that comes with the dehydrator.  Repeat process until all the dough is used up.
  8. Sprinkle each flatbread with extra; sunflower seeds, flax seeds, pumpkin seeds, minced rosemary and coarse sea salt.  I also added cracked black pepper on top.
  9. 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.
  10. Once cool, snap the crackers and apart and store in an air tight container for 2 weeks.

Crispy-Rosemary-Flatbread-Crackers---version-1-feature-2To make croutons:

  1. Follow the directions #1 – #3 to create the batter.
  2. Spread the batter out onto the teflex sheet that comes with the dehydrator.  Create a square shape and make the batter anywhere from 1/4 – 1/2″ thick.
  3. Score the croutons into small squares using a long ruler, knife, pizza cutter or long off-set spatula.  Pick your tool!
  4. Transfer to the mesh sheet that comes with the dehydrator.  To do this seamlessly, place a mesh sheet and tray on top of the croutons, the croutons are know sandwiched between two dehydrator trays.  Hold on to both trays and flip over.  Remove the now top tray and teflex sheet.  The batter should now be on the mesh sheet.
  5. Sprinkle the top with extra; sunflower seeds, flax seeds, pumpkin seeds, minced rosemary and coarse sea salt.
  6. Dehydrate at 145 degrees (F) for 1 hour, then decrease the temp to 115 degrees  (F) and continue drying for 8-10 hours or until dry.
  7. Once cool, snap apart and store in an air tight container for 2 weeks.

To make crackers:

  1. Follow the directions #1 – #3 to create the batter.
  2. Spread the batter on to the teflex sheet that comes with the dehydrator about 1/4″ thick.  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.
  3. Dehydrate at 145 degrees (F) for 1 hour, then reduce to  115 degrees (F) for 8 – 14 hours or until dry.
  4. Once cool, snap the crackers and apart and store in an air tight container for 2 weeks.

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.

20 thoughts on “Crispy Rosemary Flatbread Crackers – version 1 (raw, vegan, gluten-free)

  1. afsaneh says:

    Both versions, Absolutely beautiful Amie-Sue.
    Thanks for sharing!! Blessings,

  2. Joycer says:

    Thank you for breaking down a recipe into a form I know I can do. I cannot wait to try this recipe and enjoy heathy well made crackers again:) thanks for all of your beautifully creations.:)

    • amie-sue says:

      Your so welcome Joycer. I hope you try the recipe and enjoy them. Please let me know how it goes. Have a great evening, amie sue

  3. Rolanda says:

    I have a million (slight exaggeration) raw cookbooks. I have searched for the best tasting wraps. I have been disappointed with texture and flavor. Your tomatoe wraps are amazing. I have made them over and over again. Now I can’t wait to try you flatbread cracker recipe. Thank you for doing all that you do.

    • amie-sue says:

      Well that just made my night Rolanda. :) I know what it is to go through recipe after recipe, hoping to find the right one… so glad that you landed here to find it. :) Do keep me posted how it goes. I always love hearing from those who try the recipes. Many blessings! amie sue

  4. Sofia says:

    Amie-Sue, your recipes are mouthwatering and scrumptious!! Thank you for inspiring me to implement more raw delicious food in me diet!!:)

  5. Prudence says:

    Hi, Amie-Sue. I wanted to respond to your question with a resounding, “Yes!” As a child raised largely on fast food, frozen pot pies, and Shake-N-Bake, going raw opened up a whole new world for me. The first time I read about making crackers, I actually had a “Duh”moment: you can make crackers? Ha! I feel so much happier eating when I’m connected to the food I make. Off to make these crackers now! Thanks, as always…

    • amie-sue says:

      Good afternoon Prudence, such a pleasure to here from you again. :) I hope you day is going well and that you are having some fun adventures inthe kitchen. I am there with you in spirit! Blessings and thank you for sharing. amie sue

  6. ben says:

    Apologies: a quantity question. How many trays does this recipe make?

    • amie-sue says:

      Goodness, no apologies needed. :) Regarding your question as to how many trays did this make. I believe I did about 3 or 4. But it will differ for everyones. It will depend on the size you decide to make the crackers and how close or far apart you make them on the tray. I wasn’t neat and tidy when I did mine since I was having fun making the crinkly folds and stuff.

      I hope you enjoy them! Have a wonderful week, amie sue

      • ben says:

        This is an excellent recipe, Amie-Sue, and one I’ll be making again and again.
        I added some nutritional yeast to the recipe, and I found the batter was very sticky and a but difficult to work with. Do you think the yeast might be responsible?
        Next time, I’ll refrigerate the dough before spreading on teflex, but I was curious.
        Thanks so much for sharing your creation.

        • amie-sue says:

          Good evening Ben, Gosh, I wouldn’t think it would do that, but anything is possible. Nutritional yeast can be a bit sticky when I sprinkle it straight on salads… specially when it comes in contact with liquid. This dough wasn’t sticky for me so its worth a shot. Have a glorious week with your loved ones. Happy Holidays! amie sue

          • ben says:

            Thanks for taking the time to reply. The more I think about it, the more I do believe it’s the nut. yeast. I’ll add a bit more oil & refrigerate the batter prior to spreading next go. But the flavors are incomparable. Thank you again.

  7. Angie Sist says:

    I adore this recipe … one question: when you say “almond pulp”, I clicked and it’s an almond milk recipe … is that the same thing, love?

    • amie-sue says:

      Hello Angie,

      I have a new link to add that will take you straight to almond pulp. Back in the “day” I didn’t have a posting dedicated to almond pulp so I directed people to make almond milk so they could get the almond pulp. :) I hope this helps. Have a happy day! amie sue

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