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Raw Rosemary Crackers

(recipe, Carrie Stewart)


  1. 2 cups almonds, soaked 8 hours, rinsed and drained
  2. ½ cup whole golden flax seed, ground after measure
  3. 1 cup fresh water
  4. ¼ to ½ cup nutritional yeast
  5. 1 to 2 Tbsp. fresh rosemary
  6. ½ to 1 tsp. salt
  7. Additional rosemary for top of crackers, optional


  1. 1. In food processor fitted with "S" blade, process almonds until coarsely ground.
  2. 2. Add nutritional yeast, flax, rosemary, and salt, and process until combined. Adjust seasonings as desired.
  3. 3. With machine running, pour in water to form dough. Let mixture stand a few minutes to thicken if it seems too wet
  4. 4. Divide mixture in half and roll out onto 2 teflex sheets, sprinkle with additional rosemary if desired, and score into crackers. These are scored into 1" and ¼" crackers. Check my post about making breads and crackers for some helpful tips:)
  5. 5. Dehydrate at 112 degrees for about 8 hours, flipping about halfway through. Drying time depends on thickness of crackers.
  6. 6. Store in glass jars for several weeks.
  7. This is a very forgiving cracker recipe. It will work with more or less flax seed, rosemary, yeast and salt according to your personal preference:) These are also excellent using different herb blends, especially Italian mixed herbs or Herbes de Provence.