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Crispy Rosemary Flatbread Crackers – version 1

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raw gluten free Crispy Rosemary Flatbread Crackers displayed on barn wood

~ raw, vegan, gluten-free ~

Before 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 were 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 cornbread mix. We could buy those for .33 cents a box. I never made homemade bread 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, let’s say ketchup.  It’s just one of those things that you buy without a 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 cooking 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 labor-intensive it is to eat healthily.  Does this resonate with you too?!

Becoming conscious 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?

a close up of raw gluten free Crispy Rosemary Flatbread Crackers with human and tomatoes on topIngredients:


To make crisp flatbread crackers:

  1. Place the almond pulp in a large bowl and set aside.
  2. In the food processor, fitted with the ”S” blade, break down to flour,  sunflower seeds, and 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 onto 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 airtight container for 2 weeks.

a side view of raw gluten free Crispy Rosemary Flatbread Crackers with human and tomatoes on topTo make croutons:

  1. Follow 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 offset 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 now 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 airtight container for 2 weeks.

To make crackers:

  1. Follow directions #1 – #3 to create the batter.
  2. Spread the batter onto the teflex sheet that comes with the dehydrator about 1/4″ thick.  Square up the edges nice and straight, then score the crackers into the 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 airtight container for 2 weeks.

Culinary Explanations:

26 thoughts on “Crispy Rosemary Flatbread Crackers – version 1

  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

  8. Anya says:

    Hi Amie Sue,

    may I ask what kind of spread is on the picture? If you still remember, of course :), or at least if you could please link me to a similar one… it looks soooo delicious on that amazing bread!!!
    Thank you amd have a great day!

    • amie-sue says:

      Good day Anya,

      You bet, it’s my Smoked Paprika and Sun-Dried Tomato Hummus… here is the link: https://nouveauraw.com/raw-recipes/dressings-dips/smoked-paprika-and-sun-dried-tomato-hummus/. I hope you enjoy it! Keep me posted. :) Blessings, amie sue

      • Anya says:

        Hi Amie Sue,

        thank you very much for the link and the recipe of course! :) I made Sun-Dried Tomato Hummus almost right away and my husband after tasting it said: “Oh, it’s DELICIOUS!”And I totally agreed with him :). Plus I was sooo nicely surprised how you can make a hummus out of zucchini! :) Thank you again for your great recipes! (yes, I was out of tahini, what I realized when I already had started to make it, so I toasted some sesame seeds, mixed them with only sprouted and dehydrated and grind them, and added a little bit of amlond butter for a creamier texture. Next time will make it with tahini and see the differance, if any :) )

        But I waited with answering you, because I wanted to make the flatbread first, and so finally I collected some pulp and last night I made a version 2 (because of the amount of pulp I had :) ), it was my premier in flatbreads and I enjoyed it a lot this morning for breakfast! :-) And the smell it spreaded from the dehydrater remimded me that delicious smell from my childhood when my grandma was cooking in her house :-)

        Next time (I hope soon) I am going to try your pizzabread for my 6 year old, a big lover of pizza ;), hope for success.

        Have a great day, my big inspiration ;)!!!

        • amie-sue says:

          Good afternoon Anya,

          What a pleasure to read your message here. It just tickles me that you and your family are enjoying the recipes. Your feedback means the world to me. :) I will say, that you have been very busy in the kitchen! Love it. Thank you for sharing all of this Anya. I look forward in hearing about others that you try. Blessings and hugs, amie sue

  9. Ellen says:

    Blessings Amie Sue,

    Thank you so much for all your Beautiful Yummy recipes!!! 🙏 We so enjoyed them!!! 😋😋😋

    I was wondering when your lovely recipe calls for almond pulp what can we use instead of almond pulp. Is there a suitable replacement for almond pulp in your recipes?
    Thank you very much for your time & sharing your Blessed gifts with us all. 🙏♥️🙏

    Blessed Be 🌸💖🌸
    Ellen 🌹♥️🌹

    • amie-sue says:

      Good day Ellen,

      I am so happy to hear that you are enjoying the recipes. Regarding substituting the almond pulp… it will all depend on the recipe. The almond pulp gives a recipe a unique texture and when it comes to raw, we have to be creative with the ingredients we use. As far as the crackers go, you can always try ground nuts in place of the almond pulp. It will change the texture and provide a stronger flavor, but that doesn’t always equate to a bad thing. :)

      I hope this helps. blessings, amie sue

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