If you’re a fan of sweet and savory, then these are the cracker for you! Not only are these an absolute treat on their own, but they’re especially delightful paired with your favorite tangy grassfed cheese.
Similar to Danielle’s and Shannon’s delicious cracker recipes, I was inspired to create this twist with versatility in mind! So not only is this recipe great with rosemary and raisins, but it can also be used to create other delicious flavor combos, such as my favorite Multi-Seed Crackers and Simply Herb Crackers.
Made with wholesome blanched almond flour, these tasty little crackers provide a good dose of protein, fiber and nutrients in every crunch! Definitely a snack you can feel good about enjoying!
Pictured above (from left to right): Multi-Seed, Rosemary-Raisin and Simply Herb crackers. These delicious and nutritious little crackers are perfect on their own, but are especially yummy when topped with a slice of raw cheese, or used as an edible utensil for your favorite healthy dip! Enjoy!
Ingredients
- 2 cups blanched almond flour
- 2 tbsp finely diced raisins
- 1/2 tsp dried rosemary (or 1 tsp fresh rosemary, minced)
- 1/2 tsp celtic sea salt
- 1 tbsp olive oil
- 1 large egg
- 1 tsp filtered water
Instructions
- Preheat oven to 350 degrees. In a large bowl, combine almond flour, diced raisins, rosemary and salt. In a small bowl, whisk together olive oil, egg and water until well blended.
- Stir wet ingredients into almond flour mixture until thoroughly combined. Use your hands to knead the dough into a ball.
- Place the dough ball between two large sheets of parchment paper and roll out to 1/8 inch thickness.
- Remove top piece of parchment paper. Using a pizza cutter or sharp knife, trim the dough to form an even rectangle shape. Set aside scraps.
- Then, cut dough into 2x2-inch squares. Do not remove cut dough squares. Instead, transfer the entire sheet of parchment with dough onto baking sheet. (For photo of cut dough, click here.)
- Make a small dough ball out of the scraps and re-roll and cut. Place on second baking sheet.
- If you enjoy a salty cracker, be sure to lightly sprinkle crackers with a touch of sea salt before placing into the oven.
- Bake for approximately 12 minutes, until crackers along the outer edge of the baking sheet are lightly golden. Then, turn off oven and open oven door for just a minute to allow majority of heat to escape. Close oven door and allow crackers to sit in hot oven another 2 minutes to finish crisping-up.
- Remove crackers from oven and allow them to cool completely on baking sheet for about 30 minutes. Serve with your favorite healthy dips and toppings, or enjoy these delicious little crackers solo when you feel the urge for a healthy crunchy snack.
- To keep crackers crispy, store in an airtight container in the freezer. You can eat them cold straight form the freezer, or bring to room temp before serving.
Notes
For more delicious flavor combos, check out these variations:
Hi, can I use wholemeal flour? Is almond flour more healthy or wholemeal flour?
Thank you.
Are you meaning almond meal instead of blanched almond flour? You can use almond meal (which is fine ground almonds with the skins left intact). The difference is that the grind isn’t as fine for almond meal and the texture is much more dense and coarse. With a cracker, this is not as big of a deal as say a cake or a muffin. So I’d say it would be fine to substitute the blanched almond flour with almond meal in this particular recipe. 🙂