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
Barbara wrote on February 7, 2013
I used Brazil nuts instead of almonds since that was what I had in the house. I LOVE this recipe and so did everyone that tasted them!!!! THANK YOU SO MUCH!!! Nothing like a Agreat cracker!!!
isadora wrote on January 17, 2013
TIps please on how to roll or press them out. I find this to be the hardest part.
Susan wrote on January 17, 2013
Look at this post: http://www.rawmazing.com/cheezy-kale-crackers/ It shows how I roll them out and cut them.
Aana wrote on December 27, 2012
Thank you for such delicious and innovative recipes. I am new to dehydratimg and raw food and have no idea what i am doing. After a number of failed attempts I am now trying your recipes and having fantastic success and mouthwatering food. Thank you.
Makaʻala wrote on September 11, 2012
can you use soaked dehydrated almonds and add liquid for the moisture displacement?
Susan wrote on September 11, 2012
You can try but I have no idea what the measurements would be. Cheers!
Lisa wrote on August 28, 2012
Hi, these crackers look amazing and I plan on making them tomorrow. I am wondering how many trays I should expect the recipe to make. I have an excalibur dehydrator. Thanks, Lisa
Erin Hess wrote on August 8, 2012
Those look so flavorful. I just used a dehydrator for the first time to dry sprouted seeds. It worked great but i want a better dehydrator that has settings. Which dehydrator do you use?
Susan wrote on August 9, 2012
You can search “dehydrators” in the search box and you will find a few articles I have written on dehydrators.
GetSkinny GoVegan wrote on August 5, 2012
Oh the rosemary sounds divine. Love the crackers that are heavy on the caraway and think I will do rosemary next!
Mel wrote on August 5, 2012
Have you tried anything like sunflower or pumpkin seeds for the chia/flaxseed?
Thanks
Susan wrote on August 5, 2012
Chia and flax are binders so pumpkin seeds and sunflower seeds would not do the same thing. Cheers!
Sara wrote on August 3, 2012
Just pulled these rosemary almond crackers out of the dehydrator and they are delicious! The ‘batter’ was the perfect consistency to roll out and work with and the flavor is lovely. I used A LOT of freshly ground pepper for a bit of bite and although I didn’t take the extra time to peel the soaked almonds – they still turned out great! I made a spicy dip out of my almond pulp that was left over from making milk and will serve the crackers with it. Delicious! Thanks so much!!