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Rosemary and Sea Salt Almond Crackers

These simple but flavourful crackers are gluten free and vegan!

Course Snack
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 48 crackers


  • 1 cup almond flour
  • 1.5 tsp ground flax seed
  • 1/2 tsp dried rosemary
  • 1/2 tsp sea salt
  • lemon zest
  • water


  1. Preheat your oven to 325 degrees F.

  2. Mix the ground flax seed with an equal amount of water in a small dish, and set aside to gel for a few minutes while measuring out the other ingredients.

  3. In a large bowl, add the almond flour, rosemary, and sea salt. Zest in a little bit of lemon rind, depending on how much of this flavour you want. 

  4. Add in the gelled flax seed. Start with 1/4 cup of water and add this to the almond flour and mix, forming a paste. Add a little more water at a time until you get a consistency that is a bit like hummus - not too wet that it can't hold its shape, but not too thick either. This shouldn't take too much water, and you can add more almond flour if it becomes too wet. 

  5. On a lined baking sheet, spread out the batter evenly. Aim for a large rectangular shape, 2-3 mm thick. 

  6. Put the sheet in the oven for about 6-7 minutes. Take out the crackers and check that they are drying out evenly. At this point, take a sharp knife and score the lines where you want the crackers to separate. I drew an 8 x 6 inch grid, and made slightly rectangular crackers. 

  7. Put the crackers back in the oven for about 10 more minutes, taking care not to leave them unattended. 

  8. If you find that the crackers on the edge are browning up faster than the middle, you can remove them from the oven and leave the rest in on the tray to continue cooking.