Grain-Free Garlic Rosemary Crackers

Grain-free crackers. Buttery, light, and paired with the wonderful aroma of garlic and rosemary, these grain-free crackers are the answer to one of my most typical conundrums: What do I do with this lovely paté? You know what I’m talking about, right? So many delicious, nutrient-rich dips and spreads require something equally healthy and nourishing to spread them on. Enter today’s hero: Grain-Free Garlic Rosemary Crackers.

This recipe for grain-free crackers is shared by Shannon Stonger of Nourishing Days, author of the beautiful book Simple Food {For Winter}. Simple Food {For Winter} is the first of four seasonal cookbooks by Shannon that emphasize Real Food and sustainable living. And it’s gorgeous. It contains 30 grain-free recipes, full-color photos, and three highly readable essays on keeping food simple and nourishing during the dark days of winter.

From the book:

My food philosophy is simple: eat God-given food that you could produce in your own backyard. My cooking philosophy is simpler – use what you have. I develop recipes when I am inspired by what I see in my pantry or in my garden or have a basic need for simple food. Using roasted garlic to flavor a squash soup hit me as I looked at our empty garlic beds in November. Bean soups flavored with little more than bacon and onions are born from a need for easy, nourishing, frugal food.

Amen. Keeping food simple is a big part of why these recipes are grain-free. Again, from Shannon’s own words in the book:

I do not believe grains are the cause of all health problems nor do I believe excluding them from the diet is necessary for everyone. I just don’t include them very often when I am cooking. For one, members of our family have avoided grains at various times for health reasons. This has taught me to cook grain-free so that those who want to avoid grains can sit at the table with those who want a big hunk of bread. Secondly, if we are speaking in terms of eating what we preserve, we have yet to attempt growing grains and they can be hard to find locally. These crops are usually grown in very large quantities in some far off place where we can never know if the soil contains its necessary nutrients. And if you’ve ever bought “organic” grains from the bulk bins of your local health food store you may be surprised to know that many of the 50 lb bags they come in are marked “product of China.” I know I was, and it has made me think twice about whether it is something I want to spend our money on.

Thank you, Shannon for sharing this recipe for Grain-Free Garlic Rosemary Crackers and Simple Food {For Winter} with us!

Grain-Free Garlic Rosemary Crackers

Grain-Free Crackers: The Players

Grain-Free Crackers: The How-To

1. Preheat oven to 350 degrees. Butter a baking sheet liberally.

2. In a medium-sized bowl stir together almond meal, sea salt, garlic powder, and dried rosemary.

3. In a small bowl beat eggs. Whisk in butter or olive oil.

4. Pour wet ingredients into dry. Mix well with a fork. Knead a few times in the bowl until dough comes together well. Form the dough into a circle.

5. Liberally butter a baking sheet. Place the dough circle on the cookie sheet and press the dough into the buttered baking sheet, working from the center out. Keep working to spread the dough as thin and evenly as possible. Make peace with the fact that it will not be perfectly even and then finish as well as possible.

6. Once you are satisfied with the job use a sharp knife to cut the dough into 1 1/2 inch squares. Then use a fork to poke each cracker twice.

7. Bake at 350 degrees for 11-15 minutes or until golden brown around the edges. Place on a cooling rack. If your dough wasn’t perfectly thin (and that’s pretty likely) remove the outer (thinner, browner) crackers and place the crackers in the oven for an additional 5 minutes or until crisp and firm.

To buy Shannon’s Simple Food {For Winter} book (a steal at just $10!), click here.


(photos by Shannon Stonger)

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Comments

  1. Brittany says

    Perfect timing! I made my first ever batch of pate a couple of days ago and dipping celery and carrots in it just wasn’t cutting it! :) These sound amazing.

  2. Sherri Coenen Cripe via Facebook says

    She says she doesn’t use grains because she doesn’t grow them but then uses almond flour as a substitute. I guess she must have an almond orchard in her back yard.

    • says

      I can see how that comes across as contradictory, Sherri. When you take into account my earlier comments regarding the health reasons for why we do not eat a lot of grains perhaps that puts it in a better context. And honestly, we don’t eat these or other almond-based baked goods very often. Maybe once every couple of weeks at the most. And finally (phew I am long-winded), in our homestead planning we do plan on planting fruit and nut trees right away and would most likely have these before a crop of grains.

  3. says

    @ Sherri – I can see how that comes across as contradictory, Sherri. When you take into account my earlier comments regarding the health reasons for why we do not eat a lot of grains perhaps that puts it in a better context. And honestly, we don’t eat these or other almond-based baked goods very often. Maybe once every couple of weeks at the most. And finally (phew I am long-winded), in our homestead planning we do plan on planting fruit and nut trees right away and would most likely have these before a crop of grains.

  4. says

    Showed my husband the recipe last night……actually first saw the photo and got quite excited. Even though almond flour is pricey I’ll definitely have to make these once in a while for him.
    I think this recipe would be great switching the seasonings around…for different flavors. Like cinnamon / nutmeg, summer savory / majoram, and so many other combos. I see s’more’s in my hubby’s future!!

  5. Lori Wilson Unitt via Facebook says

    I’m trying to go gluten free but have a serious weakness for bread and pasta. I mostly get alot of mucus and sinus congestion and not so much stomach or intestinal pain.
    Every time I look at GF recipes they require large amounts of almond
    flour. Isn’t anyone concerned about the large consumption of almonds over a period of time.
    I just don’t feel a nut flour should be a sub for a grain. Is every one going to end up with an allergy to almonds after a few years?
    I still plan to eliminate wheat, jsut concerned with everyone using so many almonds.

    • claire says

      I’m doing a grain free detox myself and have found a few different grain free flours besides Almond.
      Coconut flour, chestnut flour, sweet potato flour, tapioca, yucca flour and more. I’ll try the recipe with a mixture of these and experiment until I like the final product. Why not! Where do you get these flours? Bob’s Red Mill is one brand and Zocalo is a new one for the root veg flours. For Chestnut flour the health food store or possibly Italian specialty stores.

  6. says

    @Lori — You’re right that a lot of g-free recipes rely too heavily on nuts. It’s one reason why nut flours only make an appearance in my home about once a week. That said, I think you misunderstand how allergies form. It’s not because of being overexposed to particular foods. It’s because of a poor gut lining being undermined by our Western diet of refined grains, refined sugars, refined oils, denatured foods, non-living foods that used to be full of enzymes or beneficial bacteria but which we now cook or pasteurize, and anti-biotics, anti-microbials, toxins, etc. To end allergies we need to HEAL THE GUT, not just eliminate the foods we’re allergic to. Healing the gut CAN be done (particularly via diets like the GAPS Diet), but it takes patience and hard work.

  7. says

    @ Lori – I agree with the observation that we overuse things like almond flour. In our home baked goods made of almond flour are a treat – an exception, not the rule. I would not recommend eating almond flour baked goods every day. They are very heavy.

    • debbie says

      I would be helped by an answer to Jacinda’s question, too. Although we aren’t GF, we do try to limit grains, and I have been using Coconut Flour for muffins/biscuits when I don’t have time to soak oat flour. Is this okay for use several times a week? or even just once a week? I can’t use nut products b/c my son has a tree-nut allergy. Thanks!

    • says

      Jacinda – I think it is slightly less problematic than almond meal in larger doses, but it is extremely high in fiber so should be used cautiously. Maybe a small serving per day wouldn’t be too bad.

      One thing about going grain-free is that when you do and don’t try to replace breads and other high-grain foods then you are eating super nutrient-dense with veggies, meats, good fats, etc.

  8. says

    @Food Renegade…..I absolutely concur with you on that about allergies. My husband has Celiac’s and a host of other digestive problems and he even says it’s because of the way he is diet was growing up causing his digestive health to go down hill so badly. He grew up on store bought canned, store frozen highly salted frozen pot pies and jello amongst other things. Nothing that gave his gut a good healthy bacterial flora.

    • Bebe says

      They should be soaked and dried first when using whole fresh almonds. I read that the almond flour usually poses less of a digestive issue because the almonds are first blanched.

      That being said they ARE very calorie dense and as such should be eaten in small quantities. So, as others have pointed out here, definitely use them as a snack or treat food which you would have only occasionally.

  9. Sandra says

    I have no problem with grains, and since almonds are quite expensive I’ll try half almand + half whole wheat flour. They look great!

  10. says

    The rosemary grain-free crackers sound amazing! I had some anchovies (what was left in the tin), some grain-free granola, homemade soaked peanut butter, and some grass-fed beef stew. We were shooting cooking class videos so I was tasting and eating as we went along. Also tasted my first Root Beer Zero by Virgil’s — all natural, caffeine-free, and sweetened with stevia leaf — I LOVE it!

  11. Michaela says

    i JUST made these and they were DELICIOUS :D a bit crumbly but i rolled mine pretty thin… 1/2 a batch made about 20 crackers about 2mm thick…

    UGH HEAVEN! had em with cheddar n butter! THANK YOU :) :)

  12. Amanda says

    I’m thinking it might be easy to make these into a sweeter cracker, rather than savory. I was thinking of using a bit of honey and some cinnamon, nutmeg, ginger as flavoring. I’m always looking for something to give my kids as a treat that is grain free. Convenience foods for toddlers are awful and i’m trying so hard to make everything myself nowadays. If only i could get my daughter to eat anything! I’ll experiment and post back on a sweet “cracker”.

  13. says

    Just made these with ghee and they’re delicious! They have a slightly cheese-y flavour that I love, since I’m dairy intolerant and miss cheese terribly. Can’t wait to try them with some home-made pate. Thank you!

  14. says

    Almond flour is wonderful, but very expensive. Have you tried buckwheat? It’s gluten free and much more cost effective… and delicious. I add sunflower seeds and amaranth to expand upon the nutrition. Need to roll it out directly on the cookie sheet because it breaks apart easily

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