Homemade Crackers!

Watch out Ritz! This is what happens when you become a health coach…You make crackers!

My good friend Jessica Ruth Shepard HHC sent me the recipe. So easy and they were pretty good for the first time. A little thick but still delicious with a piece of goat cheese on top. I will roll them out a little more the next time. It was so homey to take out and use the rolling pin:)

Thomas and I had them for snack and supplement time. A perfect snack, grain free, low-glycemic and full of fiber. I used pumpkin seed and sunflower seed flour instead of almond flour. Throw your seeds or nuts into the vitamix and you create flour. Pretty amazing!

Here is the recipe from Jess.

Gluten-Free Thyme and Rosemary Crackers

Prep time: 10 minutes

Total time: 25 minutes
Makes about 20 crackers
  • 1 1/2 cups blanched almond flour (occasionally it’s from almond’s I’ve sprouted and blanched myself….and sometimes not  : )
  • 2 tablespoons ground flax seed (i usually grind mine fresh)
  • 1 tablespoon fresh rosemary + 1 tablespoon fresh thyme, finely chopped
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 egg (preferably free-range + local and/or organic)
  • 2 teaspoons purified water
Preheat the oven to 350. In a small bowl, lightly whisk the oil, egg and water to combine. In a larger bowl, combine the rest of the ingredients into a uniform dry mixture.
Add the wet ingredients to the dry ingredients and stir well to combine. Once the dough comes together, use your clean hands to mix well and ensure a uniform mixture.
Place the dough between two sheets of parchment paper and roll out to 1/8 inch thickness. Peel off the top sheet of parchment paper and place the bottom sheet with dough onto baking sheet.
Cut into 2-inch squares and bake 12-15 minutes until lightly golden around the edges. Let cool at least 15 minutes before serving. Store in the refrigerator up to one week, or at room temperature up to two days.
(Extra notes):
if you live in a dry climate you will need the added water. If you’re in a more humid climate, you may not need to add the 2 teaspoons of water. Thin dough (1/8 inch) makes crispier crackers; thicker dough (1/4 inch) makes softer, more chewy crackers.
  • I used rosemary and thyme here, but two tablespoons of any combination of fresh finely chopped herbs can be used or even adding currants, cinnamon works well!!crackers