Rosemary Vegan Crackers

Don’t you love it when you’re craving something and you get into the mood and make it happen.  Well these crackers were made in the spur of the moment and with limited ingredients (didn’t have eggs)…and they were delicious.  For cheesy flavored crackers check out my other recipe “wanna be cheeze-its“.

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  • 2 cups almond flour (blanched)
  • 2 tablespoons oil (I used coconut oil)
  • ¼ teaspoon onion powder
  • ½ teaspoon dry rosemary (finely chopped)
  • 2 tablespoons chia seeds
  • 6 tablespoons water (for chia seeds)
  • ¼ teaspoon salt
  • In a small bowl, combine chia seeds with the 6 tablespoons of water and allow it to sit for 5 minutes. This will create an egg consistency.
  • Preheat oven to 350 degrees F. As for the baking dish, I used my pizza pan that has holes and is 16 x 16" wide.
  • In a medium size bowl, combine all ingredients. Knead with your hands or use a spatula and combine until you it looks like dough.
  • Prepare two pieces of parchment paper the size of the baking dish. Lay one layer of parchment paper on a flat surface. Place dough in the center. Place the second layer of parchment paper over the dough and with a rolling pin roll out dough until it is thin like a cracker and even it out. Remove the top layer of parchment paper.
  • Before baking use a pizza cutter and cut to the dough the size of crackers you want. I cut mine 2x2 inches wide.
  • Carefully, place parchment paper with dough on the baking dish and bake for about 15 minutes. Remove from the oven and allow them to cool down. Crackers should be golden brown when done.