Monday, July 22, 2013

Rosemary-Almond Multi-Seed Crackers

Rosemary-Almond Multi-Seed Crackers  |  Delicious as it Looks

I have become quite addicted to these crunchy little crackers. I love them because they are grain-free and full of wonderful ingredients that I have no issues with. Mainly nuts and seeds. I know I can be a bit squirrelly, but now I am in more than one way! Munch, munch, munch.....

Rosemary-Almond Multi-Seed Crackers  |  Delicious as it Looks

Feel free to substitute any of the seeds for anything else that be more tolerable to you. It's a pretty flexible recipe and can withstand quite a few changes.

Rosemary-Almond Multi-Seed Crackers  |  Delicious as it Looks

I like to eat these crackers plain or with slices of cheese (I'm guessing squirrels don't eat cheese though). They are a perfect filling and energizing snack. You can put them in a baggie and take them with you, where ever you may be going. I guess there's not much else to say about the crackers (or squirrels), except to try them and taste for yourself! The crackers, I mean. Don't eat squirrels. Well, unless you want to, but I imagine there's not much meat on them. Although, according to Cousin Eddie, they are high in cholesterol......

Rosemary-Almond Multi-Seed Crackers
Gluten-Free, Grain-Free, Low-Fructose*

Rosemary-Almond Multi-Seed Crackers  |  Delicious as it Looks
1 egg
1 tablespoon extra virgin olive oil
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup almond flour or almond meal*
1/4 cup sunflower seed nuts
1/4 cup pepitas (hulled pumpkin seeds)
2 tablespoons sesame seeds
1 tablespoons poppy seeds


  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. In a medium bowl, lightly beat the egg. Stir in the olive oil, rosemary, salt, and pepper. Add the almond flour and assorted seeds and stir until thoroughly blended.
  3. Roll dough out with a rolling pin between two sheets of parchment paper. Roll dough as thin as you can get it (about the thickness of the pepitas). Cut using cookie cutters or with a knife. I cut mine into about 1.5-inch squares. Place on cookie sheet and bake for 20 to 25 minutes, or until golden-brown and crispy.
*While these crackers are low-fructose, they are not considered low-FODMAP due to the galacto-oligosaccarides in almond flour/meal.

Post updated 04/04/2016.

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