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 }

cinzia March 18, 2011 at 9:23 pm

Hi Susan,
another great recipe! I love crackers and breads!
Would I achieve the same result by using 2C of cashews?
Almonds are absolutely off limits to me.

Thanks and many compliments for the ebook.


dee March 18, 2011 at 10:24 pm

Thank you. Lately I been making almond , cashew and coconut milk and drying the pulp to make flour. Now I have an another great recipe to use up the flour.

Debra March 18, 2011 at 11:57 pm

These crackers look amazing! These are the best looking raw crackers I have seen. You have inspired me! Thanks for sharing.

Mindy March 19, 2011 at 9:04 am

WOW! Those look fabulous. How did you make the perfect little holes in the crackers? They look like Pepperridge Farm crackers!

Michelle March 19, 2011 at 9:21 am

Looks good :) Removing (or should I say ‘replacing’) bread was a tough one for me.

Kim March 19, 2011 at 9:24 am

I’ll be trying these today! I’m also wondering about your perfect indentations…almost looks like the pattern from the meat tenderizer that we no longer use but I suspect you have something that does the whole tray at once?! Thanks for yet another fabulous recipe! :)

Gayle March 19, 2011 at 11:34 am

They do look and sound delicious! I agree with Mindy. How did you get that pattern?

Gayla March 19, 2011 at 2:12 pm

Fork tines, right? Beautiful! I love this recipe. Can’t wait to try it.

Susan March 19, 2011 at 2:49 pm

No…not fork tines. I should have a contest to see who can figure it out.

Ronn March 19, 2011 at 3:29 pm

A hairbrush??

Elaine March 19, 2011 at 3:36 pm

Hi…again my question is…are you using dehydrated nuts?

Thanks so much!

Chris March 19, 2011 at 6:01 pm

Oh, wow! These look amazing! Can’t wait to make them!

Barbcam March 19, 2011 at 6:40 pm

Pastry docker?

Sharon March 19, 2011 at 7:03 pm

Is the Rosemary fresh or dried?

Sharon March 19, 2011 at 7:05 pm

Would leaving the nuts out on the counter spread out to dry for a few hours work just as well as dehydrating them after soaking?

Elizabeth D. March 19, 2011 at 9:19 pm

Beautiful crackers!! Thank you for sharing this wonderful recipe. I know what you mean about having raw breads and crackers always around–just finished a batch of onion bread.
Peace and Raw Health,

dee March 19, 2011 at 10:02 pm

Meat tenderizer tool?

Susan March 19, 2011 at 11:01 pm

Nope on the meat tenderizer.

Susan March 19, 2011 at 11:01 pm

Some people do but I worry about mould. (nuts on the counter)

Susan March 19, 2011 at 11:02 pm

Rosemary, you can use either.

Susan March 19, 2011 at 11:02 pm

Pastry docker….nope!

Susan March 19, 2011 at 11:03 pm

You can use either dehydrated or not…I always soak and dehydrate my nuts.

Susan March 19, 2011 at 11:03 pm

Hairbrush? ewwwwwwww….no.

dee March 20, 2011 at 2:15 am

Rotary hole punch pliers?
This is fun .
If you get to 50 people and no one gets the answer, will you give us a hint.

Renee March 20, 2011 at 7:52 am

Did you use a sewing tracing wheel? (little roller pinwheel traces pattern to fabric)

Laura March 20, 2011 at 10:21 am

Hmmm could it be a skewer? They look great another one of your go to recipes!!


Ronn March 20, 2011 at 10:29 am

Oh-oh … perhaps I should have specified — a brand-new, very CLEAN hairbrush (with plastic bristles)! LOL

Brigida March 20, 2011 at 10:36 am

A masher!

Susan March 20, 2011 at 3:18 pm

Nope on the masher.

Susan March 20, 2011 at 3:18 pm

Nope on the skewer. :-) Keep guessing!

Susan March 20, 2011 at 3:21 pm

No on the tracing wheel, rotary hole punch.

Susan March 21, 2011 at 8:48 am

No hints but I am going to turn this into a contest because, seriously, it is fun for me, too!!

Patti March 21, 2011 at 10:53 am

Here’s a wild guess…a metal cheese grater?

Patti March 21, 2011 at 10:59 am

Can I guess again?
Dough Docker Roller

amanda March 21, 2011 at 11:24 am

Is it the pattern left from the dehydrator trays? I’m craving your sweet potato fries now!

ute March 21, 2011 at 11:33 am

Thank you for the recipe as always you have excellent ideas
for the design I will use a flat cheese grater and a bamboo stick to punch trough the holes

Dee March 21, 2011 at 11:56 am

waffle press??

Susan March 21, 2011 at 12:04 pm

You have to guess what I actually used. :-)

Annette March 21, 2011 at 4:39 pm

not sure the proper name for this kitchen gadget but it has multiple thin stainless steel prongs which you pierce into an onion to hold it while you cut with a knife. (i call it an hold’n’slice fork)
what a cool contest :-)

lynne March 21, 2011 at 5:27 pm

A toothpick??

patti March 21, 2011 at 5:49 pm

yes, a cool contest!!………..but this is killin’ me……..I’ve been all thru my kitchen and even my desk at work looking for something that would make the holes…..nada…….i won’t give up.xo

Alan March 21, 2011 at 7:55 pm

My guess is you are using a cinnamon grater for your pattern and then cutting along one of the lines as a guide to keep the shape consistent?

Laura N. March 21, 2011 at 8:40 pm

A hair comb?

Brooke March 22, 2011 at 8:53 am

Is it the food holder from a mandolin slicer?

diane March 22, 2011 at 9:35 am

mmmm, good timing because I just inherited a dehydrator. I don’t know what to make first, crackers or kale chips. I’ve been paying a premium for kale chips at local health food markets and a new raw restaurant, and they’re fantastic, but pretty expensive.

Annette March 22, 2011 at 10:12 am

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?

Annette March 22, 2011 at 10:14 am

and i’m so excited i see that it’s Brook that I should be referencing!! (*blushing*)

Carmelita Taylor March 23, 2011 at 12:17 am

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!

Magda March 31, 2011 at 2:09 pm

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?

Ludia May 10, 2011 at 9:55 am

Well, what did you use? It’s May now and we are still wondering. Pleeease :) ?



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