Crackers are something that I used to eat all the time as a child (hello Cheez-Its, Wheat Thins and Ritz). But, as I got older and more health conscious, I quit purchasing and eating those types of foods. Having a child, however, changed my outlook once again and we now buy crackers ALL THE TIME! Thankfully, there are a lot more options available. Many of which are actually healthy. I’ve also learned to make my own healthy versions like these gluten free Salted Rosemary Crackers.
Saving Money By Making Your Own Crackers
Unfortunately, most of the healthy crackers you can purchase in-store are ridiculously expensive. Some of my favorite crackers cost up to $10 a box and contain fewer servings than conventional brands. Quite often, I don’t want to spend money like that! So, in-between waiting for my favorite brands to go on sale, I opt for making my own crackers.
Homemade, Paleo friendly crackers are much cheaper than what you can purchase in-store and online. The only downside is that they aren’t as convenient (because you do have to take the time to make them) and they have a much shorter shelf life. But with the right recipe, they taste just as great!
Ingredients In Homemade Salted Rosemary Crackers
These Paleo friendly, Salted Rosemary Crackers are allergy-free, Vegan and don’t contain any added sugar. This is a great cracker recipe for toddlers and kids since it doesn’t contain eggs or nuts. Instead, these rosemary crackers are made with a mixture of sunflower seeds, pumpkin seeds and cassava flour. They are flavored with dried rosemary and salt and contain a touch of olive oil.
Storage And Shelf Life Of Homemade Rosemary Crackers
These gluten free rosemary crackers are best eaten within a couple days, but last up to a week in an air-tight sealed container. Make sure to cool them to room temperature prior to storing.
My boys love eating these healthy rosemary crackers with mashed avocado, which makes a great filling, nutritious snack.
If you are looking for other Paleo cracker recipes you can find them here:
These Salted Rosemary Crackers are allergy free, Vegan and Paleo friendly. A great snack for toddlers, kids and adults.
- 1/4 cup raw sunflower seeds
- 1/4 cup raw pumpkin seeds
- 1/4 cup cassava flour
- 2 tsp dried rosemary
- 1/2 tsp Himalayan pink salt
- 1/4 cup water
- 1 tsp olive oil
- Sesame seeds (optional)
- Preheat oven to 350 degrees F.
- In food processor, process sunflower seeds and pumpkin seeds into a fine flour.
- Add cassava flour, salt and rosemary to your seed flour and blend.
- Add in water and olive oil, blend well.
- Remove dough from food processor (should be sticky) and roll between 2 sheets of parchment paper.
- Remove top layer of parchment paper and sprinkle rolled dough with sesame seeds*
- Cut dough with a knife or pizza cutter to make cracker shape**
- Transfer dough (on parchment) to baking sheet and bake in the middle rack of your oven at 350 degrees for 15 minutes. Remove from oven and flip crackers, then bake for another 5-10 minutes.
- Remove from oven and let cool to room temperature.
*Adding sesame seeds is optional. If you add them, sprinkle seeds onto the dough and then lightly roll over them with a rolling pin so that they stick to the crackers.
**I cut these crackers about 1″ x 1″ in size, to make 2 dozen crackers
Keywords: crackers, snacks, kid food, allergy free, vegan, no added sugar, egg free, nut free