Rosemary Almond Crackers with Cranberries and Hemp Seeds

One of the first recipes I tried almost a year ago when starting the Plant Paradox program was almond crackers. It was a total disaster. They came out chewy and soft, and they didn’t even taste good.

Since then, I figured out how almond flour works and how to make crispy and tasty grain-free, lectin-free crackers. These rosemary almond crackers are simply delicious and much better than any store bought.

Life is so much better when you can eat crackers

Isn’t it? I absolutely love dry cranberries, firstly because they are red (yes, you read that right, because when on a lectin-free diet, there is not much red-colored food we can have) but also for their taste and nutritional value.

Now, don’t even attempt to find them in stores because all the dried cranberries available in stores, even healthy ones, are loaded (and I mean LOADED) with sugar. So, if you don’t already have unsweetened dried cranberries at home (most of the plant paradoxers have bought them already), this is where you can buy them. It is a hefty, 1 lbs pack, I freeze them, and I only take out the amount I need to use.

Ingredients for the rosemary almond crackers

So, for these rosemary crackers, you need blanched almond flour, fresh rosemary, dry unsweetened cranberries, flax meal, hemp seeds, extra virgin olive oil, and salt.

They are straightforward to put together unless you want to go with a fancy shape, as I did. I used a cookie cutter, but it requires a little bit of patience. If you don’t want to impress anyone with a flower-shaped cracker, go with the usual rectangular shape, and it will go much faster.

How to make rosemary crackers

Preheat the oven to 350F.

Add all the ingredients to a food processor, except for one tbsp of hemp seeds. Process until all mixed well. Add the rest of the hemp seeds and just pulse one more time (this is just to have a little bit of texture, but not a necessary step).

Roll the dough into a ball, and roll it in between two parchment paper sheets. If you feel like the dough is too dry, wet your hands with water and work it a little bit more. Roll it until you get the thickness of a cracker, remove the top parchment paper and gently lift the bottom paper with the rolled though, and put it on a baking sheet. Cut it into rectangular shapes with a sharp knife or a pizza cutter, or use a cookie cutter for different shapes, but this step may take more time and patience.

Once cut, add the baking sheet to the oven and bake until golden brown, but be careful because they can burn very fast. Since you are rolling them by hand, the thickness won’t be consistent on the entire surface. Some may be ready to remove before others (usually, the edges cook faster).

Serve the rosemary almond crackers with hummus

I like to have these homemade crackers with cheese and veggie platter, an olive tapenade, and a cauliflower and artichoke hummus.

They also go well with my beef liver pate with fresh herbs recipe and sardine pate (with canned sardines).

More crackers recipes

And if you want to try my other lectin-free crackers recipes, you can find them here: 

• Flax Seed Crackers with Zaatar Spices
• Sugar-Free Graham Crackers or Digestive Biscuits.

PS – This recipe was inspired by Danielle Walker, from the book Against All Grain.

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