Name: Rosemary Pepper Crackers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3/4 Cup Tiger Nut Flour; 2/3 Cup Arrowroot Flour; 2 Tbsp Coconut Flour; 1 Tbsp Fresh Rosemary; 1/2 Tsp French Grey Salt; 1 Tsp Black Pepper; 1/2 Tsp White Pepper; 3 Tbsp Olive Oil or Ghee; 1/3 Cup Water

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Since I’m one to eat a whole box of Simple Mills crackers in one sitting, I thought I’d share my similar homemade recipe! I think Simple Mills nailed it with their gluten free cracker line. Crispy crackers that taste good in every flavor, made with real food ingredients. My type of grub.

This cracker recipe fits the bill of a salty and crunchy snack and I love the bite of pepper with the savory rosemary. A classic pairing that tastes great with a variety of flavors. Crumble these crackers into soup, use them to coat chicken tenders, add them to cheese platters, dip them in almond milk cream cheese, pile them up with chicken salad, or pack them on your travels. They’re good anytime 🙂

Rosemary Pepper Crackers

These crackers can be modified with whatever you have on hand. If you don't have tiger nut flour, that's ok! Sub in almond flour or any other nut flour. Lately I've been cooking with tiger nut flour because it's nut free, high in fiber, and I like the taste it yields over nut flours. If you're looking for more texture, add in a couple tablespoons of golden flax seed meal, sesame seeds, or chia seeds. Choose whatever additions make you happy! Same with the fat. Use ghee or olive oil. Ghee will yield a buttery like cracker, while the olive oil keeps the crackers thin and crispy. Both taste great and I'm sure avocado or coconut oil would work great too!

Course Appetizer, Snack

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6

Ingredients

3/4 Cup Tiger Nut Flour
2/3 Cup Arrowroot Flour
2 Tbsp Coconut Flour
1 Tbsp Fresh Rosemary
1/2 Tsp French Grey Salt
1 Tsp Black Pepper
1/2 Tsp White Pepper
3 Tbsp Olive Oil or Ghee
1/3 Cup Water

Instructions

Add dry ingredients and spices to mixing bowl.
Mix in olive oil and water. A workable dough should form.
If your mix looks and feels to dry to roll out, add more water one teaspoon at a time until you reach a desired consistency.
Roll dough in between two pieces of parchment paper.
Be sure to roll out extra thin. Then roll out a little more. Thin crackers are best, trust.
Using a pizza roller or the straight edge of a dough scraper, cut dough into small cracker squares. Once baked, they will divide easily.
Slide the parchment paper with cut cracker dough onto a baking sheet.
Bake at 325 for 15-20 mins. At around the 13-15 minute mark, brush crackers with ghee or olive oil and sprinkle with salt.
Break crackers into squares and enjoy with soup!
Or maybe pack them on your road trip 🙂
They make an excellent addition to snack platters!