Rosemary Vegan Gluten-Free Crackers

April 17, 2012
JUMP TO RECIPEVIDEOCOMMENTS

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. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. Bake for 25 to 30 minutes, rotating the tray after about 15 minutes.
  7. 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.
  8. Store in a sealed container. 

Recipe Notes

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

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Comments

Comments 70

  1. I’m gonna HAVE to try these. I bought pumpkin seeds to make flour and I still haven’t made anything with them. Crackers are definitely on my “to-do” list. 🙂

    Reply

  2. Another great recipe!! I am loving the pumpkinseed flour here. Thanks for this, Maggie–I can always use more snack and cracker recipes! 🙂

    Reply

  3. Crackers are one of the few things I haven’t attempted – these look like they will be a good place to start!

    Reply

  7. So looking forward to trying these! I love my KitchenAid and have had it for years. So wonderful to have so many exciting recipes to try with it. 🙂

    Reply

        1. YES! The attachments are AMAZING!
          Good to know about the pasta attachment. I don’t have that one, but might have to get it now 🙂

          Reply

  8. Love seeing my recipe on your adorable blog 🙂 Thanks so much Tess, I continue to be amazed by you and all that you do. Thank you for sharing me with your readers. You are such a lovely one and I am sooooo glad we’re connected in lots of ways. Can’t wait to give you a big hug one day soon. xoxo

    Reply

  10. Maggie, these look like the perfect cracker for cocktail parties, when you want something hearty that won’t break when dipped. Since I love rosemary, it’s perfect! Thanks for a great recipe!

    Reply

  11. Tess: You are doing an amazing on this event and I’m sure I speak for everybody when I say “thank you” for all your hard work. It is great to see our gluten-free world get such good publicity.

    Reply

    1. Oh…thankYOU Carol.
      This would never have been possible without all of your WONDERFUL, talented, generous ladies in the gluten free community!

      Reply

  12. Maggie, I love your recipes and your blogs! This recipe looks fantastic, what a delicious, healthy snack. And pumpkin seed flour – brilliant!!!

    Reply

  14. What a sweet post! Maggie is so incredibly talented and sweet. You painted a beautiful picture of her, Tess!

    Reply

  15. Maggie,
    So excited to try these! We haven’t had crackers in our house in years… there’s always an unsafe ingredient for at least one of our children. But now it looks like I will at last be able to offer the little ones a cracker. How simple. How wonderful.
    Thank you!
    Sarah

    Reply

  16. Maggie: It is great that you’re using really healthy flours like pumpkin and sorghum (plus psyllium for a fiber hit!!) in these delicious crackers. No guilt when I eat them!!! Thanks so much!

    Reply

  17. OOOHHH! I am really looking forward to trying these out. I have three rosemary plants out in the yard just calling out to be harvested for this recipe. I have a BUNCH of dill that I think would be lovely, savory and fabulous to make out of this recipe and serve with Tess’s vegan cashew dip. Oh God, I am going to be in the kitchen all day playing with all these recipe ideas running through my head. It is supposed to rain here – what a perfect day to put on some good tunes and whip up some delights in the kitchen. My fun time!!! Thanks loves! XO

    Reply

    2. Kibby I am envious of your rosemary plants! Dill and Tess’s cashew dip, sounds like a match made in heaven. Enjoy your crackers 🙂

      Reply

  18. These are going in my little girl’s snack box this week. And also loved maggymay’s comment about them going well with Tess’ cashew dip which we make quite regularly. Brilliant!

    Reply

  19. These are GORGEOUS! Mine are on the cooling rack right now. I didn’t have all the ingredients so I substituted some of them. Used almond flour for the sorgum flour, chia seeds for the psyllium husks and coconut oil for the olive oil. I added fresh dill to this base recipe and LOVELY! So tasty and crisp yet light and delicate. They pair beautifully with some freshly made guacamole (which I just did). About to make the cashew dip that I mentioned a few days ago on the comments. Think it will be a winner with that! I think tree bark would be a winner with that dip! Too much fiber though. 🙂 Will let you know how it comes out. Thanks Tess and Maggiemay! These crackers will be a regular in our household. So tickled piggy pink!

    Reply

    1. Well, it is conclusive! The spicy raw cashew dip is THE BOMB with these crackers. I see these crackers going wonderfully with lots of dips/pates/spreads. Crackers are going quickly. Will probably be making more tomorrow. Might just double the batch for the full week. Thanks!!!!

      Reply

    2. Okay Kibby you are awesome. Can you please be one of my regular readers too 🙂 I LOVE Tess’s readers! Glad you’re loving the crackers.

      Reply

      1. Maggie, I can make that happen! DONE! I have subscribed via email to receive your recipes and articles. Look forward to them. Really love this cracker! I have been wanting to find one that I liked, was healthy with ingredients that I approved of, not heavy (like the flax crackers out there) and tasty. Yours meets all the criteria. Look forward to chatting with you in the near future, my dear!

        Reply

  20. Maggie, what an easy recipe. Love it! I’m allergic to pumpkin, but will have to work around that some how. Thanks so much for sharing it. Love the Balanced Platter and what you guys are doing!

    Reply

    1. Hi Carla – You can definitely work around the pumpkin seeds! Almond flour would work too. I’m so glad you’re enjoying the Balanced Platter 🙂 Thanks so much!

      Reply

      1. Maggie, thanks so much for the idea. I’m thinking sorghum would make them more crispier, though. I love sorghum! It’s so much closer to wheat than most flours. Well, at least to me. When I’m dieting, though, almond flour would be ideal for a high protein/low carb diet. Thanks! Great idea!

        Reply

    2. Hi Carla and Maggie! I saw your question and decided to try another substitute with sunflower seeds – a bit cheaper too – for the pumpkin seeds. I also subbed in almond flour for sorgum flour, etc. (see my comment above for additional substitutes.) It worked beautifully. Gave a nice, nutty flavor (which I like). Do watch the crackers carefully though! With these substitutions, they are more delicate and prone to go BROWN real quickly. It made me think outside of the box and resulted in a real nice texture and flavor. LOVE these crackers! I also added a small amount of small diced scallions to this batch (had some left over from another recipe I was working on) and IN they went. Fresh garlic would be nice too. SEE, so many variations to work off the base of this recipe. Enjoy!

      Reply

  22. Update! I made these for pizza crusts and were FABULOUS! I bought some sorghum flour, used sunflower seeds (ground) and soaked chia seeds for psyllium husks and Italian seasoning mix. Made two mini pizzas with a homemade marinara and some shredded goat cheese. So tasty! Had a nice salad before it and couldn’t eat all the pizza. The crust held together very well. A winner! Will re-create again and add veggies next time. 🙂

    Reply

    1. Kibby that’s a fab idea! Did you cook them for the same amount of time? Yummy yeast-free crust, I love it!

      Reply

      1. Time was set accordingly – set timer a little less – my oven runs hot (gas stove) and I keep an eye on it and of course, the professional way of checking (touching with my finger and feeling it). It was filling, tasty and satisfying. Loved it! It was actually my husband’s suggestion. Crackers had recently come out of oven – cooled – and he was eating some of them with guacamole. He looked up and said “You know, this dough would be nice as a pizza crust.” {Light bulb!} Yes, it would! So, my muse sparked another creative endeavor for me in the kitchen (which I LOVE). Success! You could do a large size crust or like I did, two personal pan sizes. I just free-form shaped with my hands into two small circles.

        Reply

        2. So Kibby, I’m guessing you baked the crust entirely before you topped it, right? Did you put it back in the oven to bake again? This sounds like an amazing idea.

          Reply

          1. Hi! Yes, I baked the crust first, then pulled it out and topped with marinara sauce and goat cheese. Put back in to melt the goat cheese – just several minutes and it was ready to eat. I could imagine putting raw veggies on it would require additional time. It was fabulous! A gluten-free pizza crust that held together beautifully. Enjoy!

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