Maggie Savage’s Gluten Free, Nut Free, Soy Free Vegan Savoury Rosemary Crackers
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Piggies! It is DAY 17 of Gluten Free Baking With KitchenAid, and today we celebrate our 7QT Stand Mixer Giveaway with these delicious gluten free vegan crackers from the fabulous Maggie Savage of She Let Them Eat Cake. Is that not the best name for a blog ever?! It immediately conjures up images of love and fun, and that is EXACTLY what this lovely lady is about. I utterly ADORE her, and I feel certain that once you familiarize yourself with her gorgeous blog, you will too! It is pretty hard not to. Not only are her gluten free vegan recipes delicious, they are made with organic whole ingredients and a whole lotta heart! Maggie also shares my obsession with smoothies! What can I say? That ALWAYS scores extra points in my trough! LOL!
I first came in contact with Magical Maggie when she started The Balanced Platter with the equally fabulous Amy Green of Simply Sugar and Gluten Free. I was thrilled when they asked me to be a regular contributor. Through my association with this wonderful site, I have exchanged literally hundreds of emails with Maggie, which have revealed her to be one of the most generous bloggers I know. The more we write to each other, the more I discover we have in common. I am constantly inspired by her "self taught" wealth of knowledge born out of the years of experience experimenting in the gluten free kitchen spurred on by her love for her food allergic family. Having similarly formulated many of my allergy-friendly recipes for my niece, Alexandra, who suffers from multiple food allergies, this tugs at my heart strings more than a little.
Maggie has a Bachelor of Education and is currently studying to become a Registered Holistic Nutritionist (RHN) with the Canadian School of Natural Nutrition. Through her blog, she shares her love affair with holistic nutrition and whole foods with simple healthy recipes that taste AMAZING. These gluten free vegan rosemary crackers are FANTASTIC, and just one example of how good her cooking is! Not only are these gluten free vegan crackers super easy to make, but they are loaded with nutrients. What a brilliant tip about grinding pumpkin seeds to make your own flour! Maggie said to me, "I’ve been using pumpkin seed flour a lot lately and I love it. I buy raw pumpkin seeds and grind them to make my own pumpkin seed flour. I use an old coffee grinder. It’s so simple and so nutritious!" AND DELICIOUS! Be sure to use raw pumpkin seeds to take advantage of the beautiful healthy oils. Roasted pumpkin seeds don’t have the same nutritional value, and with any nuts and seeds, the oils go rancid.
These handy little "melt-in-your-mouth" crackers are going to be a mainstay in our snack repertoire now! For some more easy homemade gluten free vegan cracker ideas check out Maggie's delectable Gluten Free Vegan Almond Sesame Crackers and Gluten Free Vegan Rosemary Onion Crackers or as she calls them, "Maggie's Gone Crackers". HA! I LOVE that! These two recipes are wonderful too. Let me wet your appetite even further by suggesting you take a peak at her vegan cookie dough smoothie which is UNBELIEVABLE, her raw vegan tzatziki, gluten free vegan banana flax bread, gluten free vegan gingerbread cupcakes and SO much more! I swear, Maggie's recipe are really phenomenal.
Thanks Maggie for being a part of this event. I could never have done this without including you.
Until I get to hug you in person, this is my love letter to you cause YOU ROCK!
Learn more about this recipe on Maggie's original blog post.
Fall in love with Maggie Savage at She Let Them Eat Cake.
Follow Maggie on Twitter and Facebook.
Maggie Savage’s Gluten Free, Nut Free, Soy Free Vegan Savoury Rosemary Crackers
- 1 1/2 cups raw pumpkin seed flour (finely ground raw pumpkin seeds)
- ¾ cups sorghum flour
- ½ cup water
- 1/3 cup extra virgin olive oil
- 1 Tbsp psyllium husks
- 2 tsp dried rosemary leaves
- 1 ½ tsp fine Celtic sea salt
- 1 tsp gluten free baking powder
- coarse sea salt for sprinkling
- Preheat the oven to 200 / 400 degrees.
- In the bowl of your KitchenAid stand mixer (using the paddle attachment), combine the flours, rosemary leaves, baking powder, fine sea salt, and psyllium husks.
- Add the water and olive oil to the dry ingredients and mix until well combined.
- Let cracker dough sit for 5 minutes. Dough will be slightly wet, but you should still be able to shape it with your hands.
- Place dough onto a large piece of floured parchment paper - I used extra pumpkin seed flour. Flour rolling pin (as necessary) to prevent sticking and roll dough until about ¼ inch thickness.
- Place rolled dough onto baking sheet (leave it on the parchment paper) and score into desired shapes using a pizza wheel or a knife. Sprinkle with coarse sea salt and lightly press into the cracker dough.
- Bake for about 25-30 minutes, rotating tray after 16 minutes.
- Let cool to touch and then remove to a wire rack to cool completely.
Learn more about this recipe on Maggie's original blog post.
Learn more about Maggie Savage at She Let Them Eat Cake.
Follow Maggie on Twitter and Facebook.
Piggy Cooking Tips
Releasing the flavour and oils in fresh herbs
Making dips, pestos and sauces in the food processor and blender is quick and easy. But the fast action of the blades pulverizes everything so quickly, that you don’t always get the most out of fresh herbs such as basil, cilantro, parsley and mint. To capitalize on their divinely flavourful oils - bruise them a little bit with a meat mallet or rolling pin before placing them into the machine. This will help to release the full flavour of the herb, resulting in a richer, more full bodied blend.
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Piggy Grunts!
Add Your GruntI’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. :)
Crackers are one of the few things I haven’t attempted - these look like they will be a good place to start!
I love rosemary, so I have to try these. They look really yummy!
They ARE sooo yummy!
I love pumpkin seeds, rosemary, sea salt….....
Oinkedy Oink :)
Leave it to Maggie to come up with such fantastic vegan AND gluten-free recipes! :)
Cool. I’ve got everything but the rosemary in the house. I’d better get crackin’ or cracklin?
LOL! Yes! Go “crackers”!
These are SOOO good! Enjoy :)
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. :)
Tina
These are SOOOO good!
Maggie’s blog is amazing.
SO many fabulous recipes. Check it out :)
Hi Tina - I got mine for my thirtieth birthday, so mine is proving its worth for sure :)
Isn’t KitchenAid AMAZING?
I could NOT live without my stand mixer!
And all the attachments are spectacular! We made homemade pasta. Best. pasta. ever!
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 :)
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!
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.
Oh…thankYOU Carol.
This would never have been possible without all of your WONDERFUL, talented, generous ladies in the gluten free community!
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
Thankyou Maggie,
I am amazed at what YOU do.
Yes…...dreaming of that hug down the road xx
Ooh beautiful! Another thing to test this bag of psyllium husks on :)
Maggie, I love your recipes and your blogs! This recipe looks fantastic, what a delicious, healthy snack. And pumpkin seed flour - brilliant!!!
I have never used pumpkin seed flour, but this recipe sounds really great. Thanks, Maggie.
What a sweet post! Maggie is so incredibly talented and sweet. You painted a beautiful picture of her, Tess!
Thanks Heather. It wasn’t hard to rave about Maggie :)
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
OH…that is SOOO wonderful!
Can’t wait to hear what you think of these :)
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!
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
Kibby!
You will LOVE LOVE LOVE these crackers!
They are SO easy and SOOOO good!
Kibby I am envious of your rosemary plants! Dill and Tess’s cashew dip, sounds like a match made in heaven. Enjoy your crackers :)
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!
Wonderful! These crackers ROCK.
SO glad you make the dip so much! I LOVE that dip cashew dip!!!!
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!
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!!!!
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.
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!
LOL! I LOVE that you both connected here!
Maggie - Kibby is my favourite reader!!!!!
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!
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!
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!
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!
Thanks for sharing your experience and variations! These crackers are so versatile! LOVE THEM!
Thanks so much for sharing your success and subs, Kibby. You rock!
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. :)
Kibby that’s a fab idea! Did you cook them for the same amount of time? Yummy yeast-free crust, I love it!
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.
This is SOOOO awesome!
Thanks for sharing Kibby :) You ROCK!
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.
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!
Another great recipe!! I am loving the pumpkinseed flour here. Thanks for this, Maggie—I can always use more snack and cracker recipes! :)
Ricki, these are SOOO good and SO easy!
A winning combination :)
Thanks Magical Maggie!
Thanks Ricki!