Grain Free Rosemary Parmesan Crackers

Rosmary Parmesan Almond Flour Crackers from All Sorts of PrettyHappy Monday!  This recipe is so easy and so yummy, I can’t wait for you to try it.  If you’ve never made crackers before, it might seem intimidating, but honestly – they’re so much easier than you may think.  I usually make some kind of cheesy cracker around the holidays, but Parker has been complaining of a lack of munchies to snack on around the house lately and the other day he exclaimed that all he wanted was crackers.  So I thought up this recipe to use some of the almond flour I have stock piled from making almond milk every week.  Parmesan and rosemary are one of my favorite flavor combinations and they go so well together in this recipe.

Rosmary Parmesan Almond Crackers IngredientsOf course if you don’t have or care about almond flour, you can use regular wheat flour.  But I really encourage using fresh rosemary instead of dried because fresh is just so much more flavorful, but if you didn’t have any I suppose you could use dried.

Rosmary Parmesan Almond Crackers processThe trick to getting these to cooperate is to roll them out between two pieces of parchment paper.  They won’t give you any trouble this way.  It would be a crumbly mess without it though, so don’t skip it.  Oh also, here’s a little tip: The edges can get a little crumbly and I found that if you just fold the parchment over on top of itself with the edge inside, it helps pack the edges together nicely.

Rosmary Parmesan Almond Crackers process_2I used a pizza cutter to make slices fast and uniform, but a knife will work just fine too.  And I found the best way to transfer the crackers to a baking sheet is to lift the parchment holding the cut up dough and flip it on to the baking sheet, then separate them so they don’t touch.

Rosmary Parmesan AlmondFlour Crackers from All Sorts of PrettyAfter a quick time in the oven, they get flipped over and put back in the oven for a few more minutes and that’s it.  You can be in and out of the kitchen with homemade crackers in 30 minutes or less – no lie!  And these are so yummy too.  Great to serve with drinks and other antipasti for having company over.

Rosemary Parmesan Almond Flour Crackers

Ingredients

1 1/2 cups almond flour

1/2 cups shredded parmesan

1 teaspoon garlic powder

1/2 teaspoon salt

1 1/2 Tablespoons chopped fresh rosemary

1 egg

2 Tablespoons olive oil (herb infused olive oil works great for these!)

Directions

Preheat oven to 350 degrees.  Add all dry ingredients, including cheese, together and whisk to incorporate.  Add egg and olive oil and mix until a dough starts to form.  It won’t stick together like traditional wheat dough, but just so it sticks together when pressed between your fingers.

Cut two sheets of parchment paper, sandwiching dough between.  Roll out to about 1/4″ thin.  If edges get too crumbly, fold over the parchment paper to press the edges together, making it more compact.  Remove top sheet of parchment and use a pizza cutter or knife to cut squares in the dough.

Spray baking sheet with non-stick spray.  When ready to transfer crackers to baking sheet, lift parchment holding the crackers and flip over on to baking sheet.  Carefully peel back the parchment and separate the crackers.  They don’t need much room, just enough so they don’t stick together when done baking.

Bake for 10 minutes, remove from oven and flip over each cracker (the bottom side should be golden brown) and bake for an additional 8 minutes.  Cool on a cooling rack.

13 Responses to “Grain Free Rosemary Parmesan Crackers”

  1. emily

    These sound awesome! I’m still avoiding gluten and dairy since the littlest one is super sensitive to it. I’ve been baking some gluten/dairy free recipes (very hit or miss) but I haven’t really tried anything snacky yet-will have to try these! You rock.

    Reply
    • Katy

      Oh girl, you will love these! Make a double batch because you’ll be shocked how fast they go :) These do have dairy in them because of the Parmesan cheese though…hope that doesn’t cause to much upset.

      Reply
  2. Nancy

    Katy, I do believe you are heaven sent! Just a few hours ago I was saying I would like to find a cracker recipe using almond flour and viola here it is – an amazing sounding cracker recipe and I just got your recipe for the almond flour as well. Thank you thank you thank you for helping all of us who have found you become happier, healthier, and more creative.

    Reply
    • Katy

      Aw, Nancy, you are so sweet, thank you! This was the first thing I read this morning, so what a wonderful way to start the day. Good luck, hope you LOVE your crackers – and just a word of advice – double the recipe! They are so good, the first batch will be gone fast :)

      Reply
  3. Janelle

    Hi Katy,
    I tried drying my almond pulp in the oven and blend it exactly like you have said but it went like peanut butter?? thinking it wasn’t dried out enough or I over cooked it. I’ll give your method a go and see how I do this time, I hate throwing it out and the freezer ends up full of pulp… then hubby throws it away.. :-(

    Reply
    • Katy

      Hey Janelle! I’m sorry! It sounds like it wasn’t dried out before you blended it. When it’s dry you should be able to squeeze any clumps and just have it fall like dust – no moisture whatsoever. Then blend it for a few seconds (10-15) just to grind it down a bit further and remove any remaining clumps. If you did make almond butter though, keep it! Almond butter is wonderfully nutritious and really yummy as a snack with peanut butter. I’m actually working on a post right now to make almond butter – I’ve found adding a touch of honey and a healthy sprinkle of sea salt makes it taste AMAZING. So, maybe you can look at this as a happy accident :)

      Reply
  4. Janys

    Hi,When you make the almond milk, can you freeze half of it. We don’t drink much of it and wouldn’t like throwing any of it out if we had it longer than5 or 6 days.

    Reply
    • Katy

      Hey Janys. I would just halve the recipe if I were you. I tried to freeze almond milk but it didn’t thaw out too well. If you try it with success, let me know!

      Reply
  5. Kerry

    Fantastic recipe Katy. It tastes wonderful and was super easy. Thanks for the great instructions.

    Reply
  6. Maria

    love this recipe! But I do have one question I don’t have any sheddred Parmesan cheese just the one in the green can could i use that one instead?

    Reply
  7. Janet

    OMGoodness! These rock! Just made a double batch. So glad I took your advice! These are going to amaze on Thanksgiving. Do you have any other flavors you recommend?

    Reply

Leave a Reply