Rosemary Almond Crackers Two Ways
Last week I posted this recipe for raw Rosemary Honey “Cheese” with Figs. Hiding in the background are the raw Rosemary Almond crackers that go with it. Incorporating the rosemary and cracked pepper into the almonds make the crackers a great compliment to the “cheese”. I promised the raw recipe for the crackers and here it is!
Since I get so many substitution questions, I decided to do something different when I developed this recipe for raw crackers. I made half the batch with golden flax and half the batch with chia seeds. I wanted a really good side-by-side comparison. The chia substituted in for the flax, beautifully. I also decided to skin my almonds after soaking to make a lighter colored cracker. Its a little time consuming but certainly doable. You do not need to skin the almonds for this recipe.
Both crackers came out crunchy and good. I am a firm believer that using fresh golden flax does not leave a “flax” taste that so many people don’t like. In this cracker, all you taste are the almonds, rosemary and cracked pepper. The flavor is deep and mellow. Delightful in your mouth. The chia crackers are a little crunchier, and have a bit of a lighter taste. but not the depth and mellowness of the flax. But both are a great compliment to the Rosemary Honey “Cheese” with figs.
I found chia seeds on sale here: CHIA 
Rosemary Almond Crackers Two Ways
Rosemary Almond Crackers
- 1/2 cup ground golden flax (or 1/2 cup chia seeds)
- 1 cup water
- 3 cups almonds, soaked overnight, rinsed and drained with skins removed*
- 2 tablespoons rosemary, chopped fine
- Himalayan Salt and fresh ground pepper to taste
- Stir ground flax (or chia seeds) into water and set aside for 1/2 hour to soften.
- Place wet, drained almonds in the food processor and process until very fine.
- Remove almonds to bowl, stir in flax (or chia) mixture, rosemary, salt and pepper.
- Spread thin on a non-stick sheet. I place another non-stick sheet on top of the mixture and roll out with a rolling pin. Score into rectangles.
- Dehydrate at 145 for 45 minutes**. Decrease heat to 115 and continue to dehydrate until crisp approximately 8 hours.
*The skins come off easily after soaking. You do not need to remove the skins.
**Is it still raw when you start the dehydration so high? Yes. Read here: FAQ
Molly wrote on March 17, 2014
Is this oven temperature in F or C?
Susan wrote on March 22, 2014
F. Cheers!
Marnie wrote on January 7, 2014
these were great! i didn’t bother taking off the almond skins but still very tasty…i should have made more. now i have a use for the huge rosemary bush in the front yard.
Lizz wrote on December 4, 2013
These look super good!! I’m on a mission to start eating more raw foods. I think these will definitely help me with that goal. 🙂
Patricia wrote on November 25, 2013
I made the crackers yesterday. They finished dehydrating tonight! They are amazing. The aroma from the dehydrator was a savory smell. Thank you Susan for the wonderful recipe, can’t wait to try others (and the Rosemary Cheese with figs) to go with the crackers. I would double or triple the recipe just to keep on hand!!
Annie wrote on October 24, 2013
Hi Susan, thanks for the awesome recipe! This was my first time using a dehydrator and unfortunately mine didn’t get crunchy after the recommended cooking time. They are still very chewy. I’m going to try putting them back in the dehydrator for a while. Any suggestions? They taste soooo good! I’m just missing the crunch.
Thanks!
Susan wrote on October 24, 2013
Hi, Annie, Dehydration times are suggested times. Every dehydrator is different, the amount of humidity in the air changes, lots of things affect the time it takes. If they are not crisp, just keep going. Cheers!
anina wrote on June 19, 2013
Hey there
I really want to give these a go but I don’t have a dehydrator is there anyway I could pull it off using my oven?
Cheers
Tera wrote on May 14, 2013
I made these crackers with almonds and rosemary and rosemary flowers….OMG I’ve never tasted anything this good in this world…thank you! I have a lot of white sage (very strong) I picked in the Baja desert and I wondered if I could use it instead of the rosemary? what do you think?
Tera
rhonda wrote on May 9, 2013
I tried this recipe and it turned out very nice. I even created the cheese. The cheese was bit more challenging because I had challenges getting the skin off the almonds.
Barbara wrote on February 7, 2013
I used Brazil nuts instead of almonds since that’s what I had in the house. They were DELICIOUS!!! I love them and so did everyone that tasted them!! THANK YOU!!!!!