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Home made crackers don't contain all those additives and preservatives like the boxed crackers do. Plus with homemade you can experiment with flavours to find one you like!

RatingDifficultyBeginner

Yields1 Serving

GF, DF, GrF, can be NF, can be EF, P
 1 1/3 cups sunflower seeds (if NF) or 1 1/2 cups almonds
 1 large rosemary stem (only use the leaves)
 2-3 garlic cloves
 1 small- medium egg or roughly 3 Tbsp filtered water
 1 Tbsp olive oil
 A pinch of Changing Habits Seaweed Salt
 Optional Add Ins: pepper, spices, other herbs, chia seeds, sesame seeds, lemon zest etc.

1

Preheat the oven to 180C and line a baking tray with baking paper.

2

Place the seeds or nuts, rosemary and salt into a food processor or thermomix and blitz until broken down into a powder/ meal.

3

Add all other ingredients and blitz again. If you are egg free start with 2 Tbsp water and blitz. If needed gradually add more 1/2-1 Tbsp at a time until a nice dough forms.

4

The mixture will be quite clumpy and a little sticky, don’t worry just place it all onto the baking paper. Place another sheet of baking paper on top and get a rolling pin to roll it out to roughly 1cm thickness.

5

Once you’re happy with the thickness, you can choose to cut it into squares now, or simply break apart with your hands once it has cooked (I do it this way for a more rustic approach).

6

Place in the oven and bake for 15-20 minutes or until golden brown.

7

Remove from the oven and allow to cool.

8

Once cool, re-cut along where you previously cut or simply break apart into nice pieces if you prefer.

9

Store at room temperature in a glass jar or store excess in the freezer.

10

Suggested Serving: with sliced cheese, nut butter, pesto, cottage cheese, quark, pate, avocado and so on.

Category

Ingredients

GF, DF, GrF, can be NF, can be EF, P
 1 1/3 cups sunflower seeds (if NF) or 1 1/2 cups almonds
 1 large rosemary stem (only use the leaves)
 2-3 garlic cloves
 1 small- medium egg or roughly 3 Tbsp filtered water
 1 Tbsp olive oil
 A pinch of Changing Habits Seaweed Salt
 Optional Add Ins: pepper, spices, other herbs, chia seeds, sesame seeds, lemon zest etc.

Directions

1

Preheat the oven to 180C and line a baking tray with baking paper.

2

Place the seeds or nuts, rosemary and salt into a food processor or thermomix and blitz until broken down into a powder/ meal.

3

Add all other ingredients and blitz again. If you are egg free start with 2 Tbsp water and blitz. If needed gradually add more 1/2-1 Tbsp at a time until a nice dough forms.

4

The mixture will be quite clumpy and a little sticky, don’t worry just place it all onto the baking paper. Place another sheet of baking paper on top and get a rolling pin to roll it out to roughly 1cm thickness.

5

Once you’re happy with the thickness, you can choose to cut it into squares now, or simply break apart with your hands once it has cooked (I do it this way for a more rustic approach).

6

Place in the oven and bake for 15-20 minutes or until golden brown.

7

Remove from the oven and allow to cool.

8

Once cool, re-cut along where you previously cut or simply break apart into nice pieces if you prefer.

9

Store at room temperature in a glass jar or store excess in the freezer.

10

Suggested Serving: with sliced cheese, nut butter, pesto, cottage cheese, quark, pate, avocado and so on.

GF Garlic and Rosemary Crackers
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