Rosemary Vegan Gluten-Free Crackers


April 17, 2012

These vegan gluten-free crackers with rosemary are absolutely incredible. I make them all the time and they are always a huge hit.

These amazing crackers come from Maggie Savage of She Let Them Eat Cake. Maggie shares she her passion for holistic nutrition with simple healthy recipes that taste amazing.

These rosemary crackers are hard to quit eating, and are loaded with nutrients. What a brilliant tip about grinding pumpkin seeds to make flour for crackers! Use raw pumpkin seeds and grind in a spice grinder or coffee grinder.

The pumpkin seeds and sorghum flour give these crackers an incredible depth of flavor and tons of high-quality plant-based protein. Don’t miss making these. They are epic!

Check out Maggie’s work at She Let Them Eat Cake and do not miss making these vegan gluten-free crackers.

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Rosemary Vegan Gluten Free Crackers

These crackers are a great homemade, gluten free alternative to processed crackers.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 20 to 30
Author Tess Masters

Ingredients

  • 1 1/2  cups raw pumpkin seed flour (finely ground raw pumpkin seeds)
  • 3/4 cups sorghum flour
  • 2 teaspoons  dried rosemary leaves
  • 1 teaspoon  gluten-free baking powder
  • 1 1/2  teaspoons  Celtic sea salt
  • 1 tablespoon  psyllium husks
  • 1/2 cup filtered water
  • 1/3 cup extra-virgin olive oil

Instructions

  1. Preheat the oven to 400°F (200°C). 
  2. Preheat the oven to 400°F (200°C). 
  3. In the bowl of your stand mixer with the paddle attachment, combine the flours, rosemary leaves, baking powder, salt, and psyllium husks. Add the water and olive oil to the dry ingredients, and mix until well combined.
  4. In the bowl of your stand mixer with the paddle attachment, combine the flours, rosemary leaves, baking powder, salt, and psyllium husks. Add the water and olive oil to the dry ingredients, and mix until well combined.
  5. Let the cracker dough sit for 5 minutes. (The dough will be slightly wet, but you should still be able to shape it with your hands.)
  6. Let the cracker dough sit for 5 minutes. (The dough will be slightly wet, but you should still be able to shape it with your hands.)
  7. Place the dough onto a large piece of floured parchment paper (I used pumpkin seed flour.) Flour your rolling pin (as necessary) to prevent sticking, and roll the dough to about ¼-inch thickness.
  8. Place the dough onto a large piece of floured parchment paper (I used pumpkin seed flour.) Flour your rolling pin (as necessary) to prevent sticking, and roll the dough to about ¼-inch thickness.
  9. Place the parchment paper with the rolled dough onto a baking sheet, and score the top of the dough into your desired shape using a pizza wheel or a sharp knife. Sprinkle with coarse salt (if desired) and lightly press into the cracker dough.
  10. Place the parchment paper with the rolled dough onto a baking sheet, and score the top of the dough into your desired shape using a pizza wheel or a sharp knife. Sprinkle with coarse salt (if desired) and lightly press into the cracker dough.
  11. Bake for 25 to 30 minutes, rotating the tray after about 15 minutes.
  12. Bake for 25 to 30 minutes, rotating the tray after about 15 minutes.
  13. Remove the crackers from the oven, allow them to cool until they're cool to the touch, and then transfer the crackers to a wire rack to cool completely.
  14. Store in a sealed container. 

Recipe Notes

Recipe from Maggie Savage
Photo by Trent Lanz and styling by Alicia Buszczak

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