Your whole food, plant-based life.

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


  • 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)
  1. Mix all ingredients together.
  2. Spread into a layer about 1/3 inch thick.
  3. Score.
  4. 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

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  1. Hv wrote on May 10, 2015

    what temperature when cooking in an oven if you don’t have a dehydrator?

    • Susan wrote on May 14, 2015

      Hi, HV, That is a tricky question. I haven’t tested all the recipes in ovens as this is a raw site. But you can experiment. Let us know what you find out! Cheers!

  2. Viv wrote on April 25, 2015

    Ahem…why do these crackers even NEED docking holes? Could they not be made flat and “unadorned” and be just as delicious? Is there a purpose to the indentations?

    • Susan wrote on April 25, 2015

      Hi, Viv, Well…I put them in because I love making beautiful food. Also, the indentations will allow them do dehydrate faster and become a little crisper. To each their own! Cheers!

  3. Jill wrote on March 27, 2015

    I made these and forgot the dried garlic, but they turned out delicious! My children even liked them and they don’t eat raw like I do.

    • Susan wrote on April 1, 2015

      Hi Jill, I just love hearing that. Thanks for letting me know :-)

  4. Teresa wrote on October 13, 2013

    I do not have a dehydrator or access to one, is it possible to do this in the oven? I am very new to raw food cooking. Thank you.

  5. Tammy wrote on June 22, 2013

    How long will these crackers keep for? I would like to make a big batch & freeze but want to see if they will hold up.

    • Susan wrote on June 22, 2013

      Freezing introduces moisture. You would probably have to re-dehydrate.

  6. Jan wrote on April 9, 2013

    Scandinavian baking store ! thanks Susan, a google search for knobbed rolling pins brought up naught –
    but this brought up a store just one province away !!! kewl
    a wee happy dance I’m doing

    • Susan wrote on April 9, 2013

      Glad you found one. There is a link to ordering one online in the post, also. Cheers!

  7. Jan wrote on March 25, 2013

    I’m wondering if anyone has a source for this lovely knobbed rolling pin in Canada ?
    of all the places found in a search, including amazon – no one will ship to Canada
    and I just loved the idea of using it for the crackers

    and thanks Susan for such a great site and great books too !

    • Susan wrote on March 25, 2013

      I would try to find a Scandinavian baking store. Cheers!

  8. Dana wrote on January 25, 2013

    Ditto Nikki’s post – is there any substitute here for almonds? Thank you!

  9. 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?

  10. 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 :)



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