Vegan and gluten free rosemary crackers

by Priyanka on August 19, 2013

Being pregnant changes your body. Mentally I channelize the inner patience I never knew I possessed and we haven’t even reached the terrible two’s yet, physically I don’t know what agrees and does not agree with my body anymore. Off late, my body has been acting up when I eat too much wheat. If I keep it at a respectable limit, its fine, no worries. But if I overindulge, things start going downhill. While its nothing major to call it an allergy or sensitivity, I know I should be watchful.

So I have started limiting my wheat intake. I am not going gluten free or anything but on a more broader level I am keeping an eye on it. My other problem, I love to snack and I love savory food. I have been doing a lot of recipe hunting for low carb/wheat free savory snacks. When I came across these cinnamon crackers, I decided to give savory crackers a try.

These crackers are gluten free, vegan, tasty cheesy because of the nutritional yeast and can be made either chewy or crispy. I loved them and even Neil couldn’t keep his hand off them, as you’ll see in one of the pictures below.

Rosemary crackers

(Inspired by Delighted Momma)

(Recipe makes about 16 crackers)




  • 2 cups almond meal
  • 1/4 cup nutritional yeast
  • 1/2 tsp salt
  • 3 tbsp flax seeds in 1/4 cup water
  • 1 tbsp coconut oil
  • 3 shallots grated
  • 1 sprig rosemary finely chopped about 1 tbsp.


Mix the dry ingredients: almond meal, nutritional yeast, salt in a bowl


Don’t forget the rosemary.


To make the flax egg, add ground flax meal to water and wait about 10 minute until it becomes thick and gooey. To the flax egg, add the grated shallots and coconut oil.


Mix the dry and wet ingredients. You may or may not have to add water. I did about an 1/8 cup just so that it forms a soft dough.


Roll out the dough between parchment papers and then cut into desired shapes. I used a glass.


Bake them in a 325 degree oven for about 15-20 minutes or until they are crispy.


I waited for about 22 minutes and they were at the perfect texture and crispness.


I cannot wait to experiment with more flavors.


I spy tiny hands :)

Let me know if you have any favorite flavor combinations, I could use that as an inspiration to make new crackers.

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