Rosemary Almond Crackers
One of the many things that I make sure I always have on hand in my raw food pantry are raw, gluten free flat breads and crackers. It completely eliminates the need for bread, where I am concerned. These tasty little crackers are made from a combination of almond and cashew flour! I used my high-speed blender and the dry container to make the flour, but you can use your food processor or a coffee grinder.
Why do we want to eat nuts? They are amazing little packages of health. Did you know that eating nuts actually protects your heart? They are full of the good fats that lower bad cholesterol levels. They are full of omega 3 fatty acids, and fiber. Nuts also have l-arginine which may actually make the walls of your arteries more flexible and less prone to blood clots!
The rolling pin I used to make these can be found here: Knobbed Rolling Pin
These little almond crackers have a hit of garlic and rosemary. You will love the texture and the taste.
Rosemary Crackers
MAKES 2 DOZEN CRACKERS
- 1 cup cashews, ground into flour
- 1 cup almonds, ground into flour
- 3 teaspoons rosemary
- 1 teaspoon dried garlic
- 1/3 cup flax, ground
- 1/2 cup water
- Himalayan salt and pepper to taste (just a tiny pinch will do)
- Mix all ingredients together.
- Spread into a layer about 1/3 inch thick.
- Score.
- Dehydrate at 140 for 45 minutes, reduce heat and dehydrate at 115 until dry, removing to screen sheets half way through dehydration. 8-10 hours. If you don’t move to mesh screens, you will need to flip.
Note: If you pre-soak your nuts, you will want to make sure you have dehydrated then completely dry before you grind them into flour.
Wonder why we start the dehydration so high? Read here: Dehydration Primer
Nikki wrote on January 12, 2013
I really really want to try some of your cracker recipes but I am allergic to almonds. What can I use in it place when making your recipe?
TonyaTko wrote on September 15, 2011
I apologize. For some reason I couldnt see there were other posts until after I submitted.
I found it.
Thanks in Advance 🙂
-Tko
TonyaTko wrote on September 15, 2011
Can someone please tell me how these crackers gained such a wonderful waffled texture? Im intrigued.
-Tko
Ludia wrote on May 11, 2011
Thank you. I think I did read that then….but, then, it was late,…..like now…. and I have obviously not remembered…..thank you, again.
I love your site, your recipes, and, most of all, your kindness.
Ludia
Ludia wrote on May 10, 2011
Well, what did you use? It’s May now and we are still wondering. Pleeease 🙂 ?
Thanks,
Ludia
Susan wrote on May 10, 2011
I announced that on March 22…you must have missed it! http://www.rawmazing.com/pistachio-dried-cherry-macaroons/ It is halfway down the post.
Magda wrote on March 31, 2011
Oooh. I want these. Yum, yum!
One question: when you say “ground into flour,” do you mean just take the almonds and grind them until they resemble flour? The way I usually make almond flour is to take my almond pulp from almond milk, dehydrate it and then grind that into flour. I find the second way is much more flour-like, whereas the first method is more ground almond-like. Which way do you recommend for this recipe?
Thanks!
Carmelita Taylor wrote on March 23, 2011
I made your Rosemary Crackers! They are absolutely delicious! The only problem is after dehydrating them for 8-10 hours on one side, you have to flip them and dehydrate an additional couple of hours because the bottom part of the cracker is still moist. Overall, it was a delight! I plan to make more. Thanks!
Susan wrote on September 15, 2011
Yes, you should always flip your crackers during dehydration.
Annette wrote on March 22, 2011
and i’m so excited i see that it’s Brook that I should be referencing!! (*blushing*)
Annette wrote on March 22, 2011
oh diane, you took the words right out of my mouth or off the keyboard!
i just was slicing away with my mandoline and there on the food holder are those fun little bumps and i thought ‘that’s it’!! I jumped onto the computer, went straight to this page and you just wrote it! great minds think alike! it was one of those ‘ah-ha’ moments – wonder if it’s correct?