Rosemary Crackers

by Susan on March 18, 2011


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 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.

Makes approximately 2 dozen crackers.

Wonder why we start the dehydration so high? Read here: Dehydration Primer


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{ 64 comments… read them below or add one }

Susan May 10, 2011 at 10:01 am

I announced that on March 22…you must have missed it! It is halfway down the post.

Ludia May 11, 2011 at 10:01 pm

Thank you. I think I did read that then….but, then, it was late,… now…. and I have obviously not remembered…..thank you, again.

I love your site, your recipes, and, most of all, your kindness.


TonyaTko September 15, 2011 at 8:35 pm

Can someone please tell me how these crackers gained such a wonderful waffled texture? Im intrigued.


Susan September 15, 2011 at 8:47 pm

Yes, you should always flip your crackers during dehydration.

TonyaTko September 15, 2011 at 9:23 pm

I apologize. For some reason I couldnt see there were other posts until after I submitted.

I found it.

Thanks in Advance :)


Nikki January 12, 2013 at 9:58 pm

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?

Dana January 25, 2013 at 9:24 am

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

Jan March 25, 2013 at 10:44 am

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 March 25, 2013 at 10:46 am

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

Jan April 9, 2013 at 6:51 am

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 April 9, 2013 at 10:52 am

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

Tammy June 22, 2013 at 11:32 am

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 June 22, 2013 at 1:26 pm

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

Teresa October 13, 2013 at 1:42 am

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.

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