Gluten-Free Vegan Rosemary Crackers

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Mixer

These gluten-free vegan rosemary crackers are from my friend 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. Not only are her recipes delicious, they are made with organic whole ingredients and a whole lotta heart.

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.

Gluten-Free Vegan Rosemary Crackers

Gluten-Free Vegan Rosemary Crackers

Serves 20 to 3045 MINS
  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 from Maggie Savage
Photo by Trent Lanz and styling by Alicia Buszczak




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