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Rosemary Almond Crackers (raw, vegan, gluten-free)

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Rosemary-Almond-Crackers-featureMy girlfriend Tracy popped over with some fresh rosemary from her garden and asked me to create something with it. So, I went into the kitchen to play and after some inspired work and lots of fun, I came up with these Rosemary Almond Crackers.

These savory crackers are made from a simple dough that is rolled thin and dehydrated to a crunchy perfection. Enriched with fresh rosemary, these hardy crackers boast an exceptional flavor and crunch.

There is something quite amazing when it comes to fresh herbs. But if rosemary isn’t your thing, you could easily personalize this cracker by changing out the herbs to a desired taste.

The rosemary isn’t over powering so it will pair well with just about any spread, dip or cheese.

You will be surprised as to how quick this recipe goes together.  Everything goes in the food processor, blitz it together and roll it out into crackers.  The hardest part is waiting for them to dehydrate. :)  Please enjoy this recipe. Blessings, amie sue


Yields 40 crackers

  • 3 cups almond flour
  • 1 cup gluten-free, rolled oats
  • 1/2 cup ground flax seeds
  • 3/4 -1  cup water
  • 1 Tbsp nutritional yeast
  • 1 Tbsp minced fresh rosemary
  • 1/2 tsp Himalayan pink salt
  • 1/4 tsp pepper to taste
  • 6-10 drop liquid NuNaturals Stevia


  1. In the food processor, fitted with the “S” blade combine the almond meal, oats, ground flax, nutritional yeast, rosemary, salt and paper.  Process until the oats are broken down and all flavors are well mixed
  2. Add 3/4 cup of  water and process until it creates a batter-like texture.  If needed add a little more water until it reaches the right consistency.
  3. Divid the batter in half and roll it out 1/4” thick in between two non-stick sheets.
  4. Remove the top non-stick sheet and flip the crackers over onto the mesh sheet that comes with the dehydrator.
  5. Score into desired shapes and sizes.
  6. Sprinkle coarse salt on top.
  7. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for roughly 12 hours or until dry.
  8. Store in an air-tight container 1-2 weeks.

The Institute of Culinary Ingredients:

  • What is Himalayan pink salt and does it really matter?  Click (here) to read more about it.
  • Are oats gluten-free?  Yes, read more about that (here).
  • Are oats raw?  Yes, they can be found.  Click (here) to learn more.
  • Do I need to soak and dehydrate oats?  Not required but recommended.  Click (here) to see why.
  • Learn how to grind you own flax-seeds for ultimate freshness and nutrition.  Click (here).

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.
The batter has been spread and scored into cracker portions. I used this pastry roller to create a fun visual effect. Into the dehydrator it goes.

The batter has been spread and scored into cracker portions. I used this pastry roller to create a fun visual effect. Into the dehydrator it goes.

Just trying to capture the thickness of the batter before it went into the dehydrator.

Just trying to capture the thickness of the batter before it went into the dehydrator.

Right out of the dehydrator.

Right out of the dehydrator.

Close up top view of the crackers.

Close up top view of the crackers.

Thin, sturdy, and crispy.  Gotta go... time for some serious snack'n.

Thin, sturdy, and crispy. Gotta go… time for some serious snack’n.

8 thoughts on “Rosemary Almond Crackers (raw, vegan, gluten-free)

  1. Georgette Poulos says:

    Amie Sue,

    Hi!!! I am taking the afternoon off to look around the raw world for recipes and I am once again so completely impressed by your website. You have wonderful recipes that are presented so well. You are truly an artist as well as a creative and amazing chef. I am having such a nice time looking through all of these great recipes. I hope all is well with you and Bob and I sure do miss you both.

    • amie-sue says:

      Good afternoon Georgette! SO good to hear from you! All is well on our end, busy busy busy but blessed and in love. What more can one ask for?! I hope all is well on your end as well. We speak of you often. :) Hard to believe so many years have slipped past us, isn’t it?! Many blessings to you and your family. Please keep in touch. amie sue

  2. gema says:

    Hi Amie Sue

    is there an alternative for the yeast? I can´t take any …. is it necessary? it is just for the flavor or does it actually have a noticeable effect on the texture?


    • amie-sue says:

      It is there for flavor Gema, so you can just leave it out. :)

      • Mary says:

        I also don’t use yeast and I’ve noticed you use it often in recipes. Is there another spice or food you would recommend to replace it with? Thank you.

        • amie-sue says:

          Hello Mary,

          Nutritional yeast gives a recipes a “cheesy” flavor and I really don’t know of any other spice that replaces that flavor profile. If you wish to omit it from recipes, that is fine. You can add any other spice that you like. Taste test as you build the recipe. Blessings, amie sue

  3. Aletha Day says:

    Hi, Amie Sue. I am wrestling with the rolled oats. Trying to improvise. I have sprouted oat flour, raw almond flour and ground flax meal and I know it can vary sometimes w/measurements. Do you know how much to use in place of whole almond, rolled oats and flax seeds? Love your site by the way. Recently bought your veggie bouquet book. It’s awesome as are YOU with your creative spin on the raw! Love your recipes! Will be making several of your recipes today thru New Years.

    • amie-sue says:

      Hello ALetha,

      I don’t use whole almonds in this recipe… it calls for 3 cups almond flour. Same with the flax, the recipes calls for 1/2 cup ground flax seeds… so I am confused exactly what you are asking. For the oats, use 1 cup of your oat flour… should be ok.

      So happy to hear that you enjoyed the ebook. :) And thank you for the kind words. Merry Christmas! amie sue

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