Rosemary Almond Crackers



Sooooooooo simple! That’s how I would describe this recipe. What recipe? Well... just take a look at the title of this blog. Did you happen to make it to Heather Davis’ sweet send off at Ethos? If you did then you might have tasted some pretty amazing rosemary crackers and if you didn’t… NOW’S your chance. This wonderful recipe was gifted to me by Ethos’ very own acupuncturist Kylene Goforth and I am tremendously grateful. I always thought that creating tasty, gluten-free, minimal ingredient, vegan crackers at home was difficult. Not anymore ladies and gentlemen. This recipe has completely transformed my cracker making competence. It is truly so simple. Let’s just dive right in. 

Collect your ingredients:

1/2 cup flaxseeds

1/2 cup ground flaxseed 

2 cups water

1 cup raw almonds (chopped)

2 cloves garlic, minced

1 teaspoon of salt

3 tablespoons lemon juice (fresh is always good but not necessary) 

2 heaping tablespoons of fresh rosemary, finely minced

 

Numero Uno. That’s number 1

First things first. You gotta soak your seeds! Soak the whole flaxseeds and ground flaxseeds in 2 cups of water for about 20 minutes. They get real mucilaginous. That’s code word for nice and gooey. While your seeds are soaking mince the garlic, prepare the rosemary and chop the almonds. You can place the almonds in a food processor or maybe take a hammer to a ziplock bag. I’m all for getting a little crazy in the kitchen but let’s not mash those almonds to death. Tiny pieces work well. 

Next... 

Get out that trusty, hopefully not dusty, food processor and mix up the flax goo with all of the other ingredients. This will create a light, foamy dough. And now it’s time to bake (or de-hy-drate)

Now... 

For all you oven connoisseurs you’ll want to preheat to 300 degrees Fahrenheit. That’s approximately 148.889 degrees Celsius. (I googled that ship!) 

Pull out two of your best cookie sheets and cover them with parchment paper (not the same as wax paper). Take half of the dough and start to spread it really thin atop the parchment paper using a spatula, spoon or other kitchen utensil. No one’s judging your spreading skillz here. Repeat the process and then slide those sensational sheets into the oven.

Let's see...

You’ve got about 45-50 minutes before they’re finished so get crackin on those dishes or just kick up your heels and start to bask in the sweet aroma of rosemary goodness filling your home. The crackers will be slightly brown around the edges when they’re all finished. Keep an eye on them the last 5 minutes or so just to be sure they don’t burn. And that’s it! As they cool break them into whatever size pieces you’d like. They are simply scrumptious while warm and may I say not to shabby with some hummus and cucumber. 

Option number 2...

If dehydrating is more your style these crunchy little wonders will do well if you set the dehydrator to 115° and zap that moisture out for approximately 10-14 hours. 

It's so fun sharing recipes with you all! Let me know if you have any questions. Otherwise peace and pleasant vibes. Namaste.