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
Kathy wrote on November 5, 2016
My almonds did not lose their skins when soaked. Is this because I put them in the refrigerator overnight to soak?
Susan wrote on November 5, 2016
Hi, Kathy, You have to actually remove them after the soak. They should just pop off. Some might be a little more stubborn but should peel. Cheers!
Vida wrote on April 16, 2015
Hi, I just transitioned to raw food diet and am loving it, but I do not owe a dehydrator yet in this case what other options do I have?
Susan wrote on April 16, 2015
You can try baking them with your lowest heat in the oven but just know they will most likely not be raw. And the time will be much shorter. 🙂
Emily wrote on November 20, 2014
How do you recommend storing these? In a tupperware type container? How long can I expect them to stay fresh?
Susan wrote on November 21, 2014
You can store them in an air-tight container. They will stay fresh for a week or two. If they get soft, just pop them back in the dehydrator. Cheers!
Melissa wrote on November 5, 2014
Hi there! Feedback for using an oven?? Thank you
Susan wrote on November 10, 2014
Hi, Melissa, You can check out the FAQ page for answers to the oven question. Cheers!
Gezza wrote on July 5, 2014
I don’t have a dehumidifier. Can this be done in the oven using the same temperatures you have sugested?
Susan wrote on August 1, 2014
Please see the FYI page for information on making raw recipes in an oven. CHeers!
nagila wrote on May 29, 2014
I want to thank you so much, for this recipe .God bless you 😉
Leah wrote on March 29, 2014
Can these crackers be cooked in the oven? At what temperature and for how long? Thanks!
Susan wrote on March 30, 2014
Hi, Leah…please check the FAQ page. Cheers!