Almond Sesame Crackers with Rosemary

I am a super snacker.

  • su-per sna-cker (noun): one who manages to snack on small amounts of food a ridiculous amount of times in one day. aka: a grazer. aka: Snack-Face.

So to snack my way through the day I have to think of different nutritious, yummy and transportable snacks (shame I can’t whip up a batch of muffins at work). A lot of the time it’s granola, or cookies or roasted nuts – multiple options to chose from is key.

That’s what I like about crackers, you can smother them with any type of dip and the flavour changes. Or if you make the crackers yourself you can add any different spices or herbs and change the flavour completely!

Segue to my new recipe… a simple cracker recipe that you can alter to any flavour you wish.


1/2 cup almond flour

1/2 cup oat flour

1/2 cup wholemeal spelt flour

1/4 cup sesame seeds

2 TBSP rosemary

1 tsp salt

1 TBSP flaxmeal (or chia seeds)

3 TBSP warm water

1/4 cup olive oil

2 extra TBSP of water if needed (plus more if needed)


Preheat oven to 350 degrees.

Start by making a flax egg (you could make a chia egg also by substituing the flaxmeal with chia seeds). Do this by combining the flaxmeal with the 3 TBSP of warm water in a small bowl. Leave this to gel for 15 minutes while you prepare the other ingredients.

While your ‘egg’ is forming, combine all of the dry ingredients in a medium size mixing bowl along with the  chopped rosemary and mix well.

Add the flax egg along with the olive and stir to combine. You’ll probably need to get in there and mix it with your hands now as you need to make sure you are distributing the oil and flax egg through all of the dry ingredients. Add any more water as needed until the dough comes together without being too sticky or dry.

Turn the dough onto a tray that has been lined with baking paper and flatten the dough slightly with your hands. Cover with another sheet of baking paper and roll out with a rolling pin to approximately a quarter of a centimetre (the thinner the cruncher).

Remove the top sheet of baking paper and bake for approximately 15 minutes!

Mmm, great with guacamole!

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