Rosemary Raisin Crisps
Posted by Against All Grain on January 25, 2012 · 22 Comments
I was shopping at Trader Joe’s the other day and they were sampling some crackers that looked delicious. I resisted the urge to try them since they were made with wheat flour and a slew of other ingredients that I can’t eat, but I took a look at the ingredient list and decided to try my own version when I got home. My version is SCD and Paleo friendly and are also vegan raw!
Luckily, I had made Almond Milk a couple of days prior and saved the pulp that was left over from the juicer in a ziplock bag in my fridge, so I ended up having everything I needed already in my kitchen. You can also use almond flour, just adjust the olive oil by an additional half tablespoon since it is a little dryer than the almond pulp.
Take these little crackers to a party on a tray with goat cheese and some pears. It makes for a delicious appetizer! The raisins and the rosemary make the perfect combination of savory and sweet.
| Ingredients (makes about 20 crackers) 1 cup almond pulp (or almond flour) 1/2 teaspoon baking soda 1/2 teaspoon sea salt 2 tablespoons olive oil 2 tablespoons raisins 2 teaspoons ground flax seeds (omit for SCD) 3 teaspoons shelled sunflower seeds 1 sprig rosemary |
Directions
Place all of the ingredients, except for 1 teaspoon of sunflower seeds, in a food processor and grind until combined thoroughly. Add the remaining 1 teaspoon of sunflower seeds, and pulse once until they are roughly chopped.
Remove the dough and form it into a ball with your hands. Place the ball between two sheets of parchment paper, then roll the dough to a 1/4 inch thickness with a rolling pin.
Remove the top sheet of parchment, then use a pizza cutter to cut the dough into rectangles. Carefully, use a spatula to separate the crackers. Gently slide the parchment paper onto a tray. The crackers are a little brittle until they’ve been dried.
Set your dehydrator to low (or your oven to 120 degrees). Dehydrate the crackers for about 24 hours or until they are crisp and the moisture is completely gone. I turn the crackers mid way through, but it is not completely necessary. The nice thing about dehydrating is how low maintenance it is!
* I decided the next time I make these, I will roll them out even thinner to create more of a crunch. Try to get them as thin as possible without creating holes in the dough.
This recipe is being shared this week on Allergy Free Wednesdays, Allergy Friendly Fridays, and Wellness Weekend
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Filed under Almond Flour, Gluten Free, Paleo, Primal, Raw Foods, SCD Recipes, Snacks, Vegan, Vegetarian · Tagged with Almond flour, almond milk, baking, Bread, Breakfast, Dairy Free, Gluten Free, grain-free, SCD, specific carbohydrate diet, Ulcerative Colitis
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Comments
22 Responses to “Rosemary Raisin Crisps”These look great! Did you mention how much almond pulp you used? I may just be tired and missed it.
Under the ingredients for this receipe, I don’t see a measurement for the almond flour/pulp used…
Hello! This recipe sounds great! Can you tell me how much almond flour I would need to use. I was recently diagnosed with Celiac and am new to gluten free cooking!
Thanks.
Thanks everyone! I was tired and should know better than to post a recipe that late! You will need 1 cup of almond pulp or flour. It is in the ingredient list now. Also – if you want instant gratification, you can bake these at 300 for 20 minutes. Turn them once.
Thanks for the information! I was hoping that I could bake them!
Thank you for sharing your wonderful recipe on Allergy-Free Wednesdays. These look absolutely amazing. I’m going to try these for sure. And I love that these are SCD friendly. So great!!
I would love to see more SCD friendly entries on our blog hop, so thank you for contributing, and we hope to see more of your wonderful recipes in the future!
Be Well,
–Amber
Thanks for hosting!
The combo of rosemary and raisins totally grabs me!! I’d probably do the instant gratification route..but I’d like to try these! Thanks for sharing on Allergy Free Wednesdays!
Come back and let us know how they turned out baking them! I’ve never done this recipe in the oven, but have done others like them so it should work out just fine. They just may not have quite the same crunch that the dehydrator delivers. I love the dehydrator because I don’t have to think about them while they’re drying! I always burn things in the oven.
I really need to make this. Gluten-free crackers are so expensive! This recipe looks super easy and I have all the ingredients. Thanks for sharing it at Allergy-Free Wednesdays!
Looks scrumptious! Would you like to link up to my Allergy Friendly Lunchbox Love link party?
allergyfreecookery.blogspot.com/2012/01/allergy-friendly-lunchbox-love-18.html
What a fun treat to find in your lunchbox
Lisa @ Allergy Free Vintage Cookery
Thanks for having me! I’m all linked up
Hello There,
I’ve selected your wonderful recipe to share on Allergy-Free Wednesday’s weekly recipe highlights.
Just a friendly reminder that your post must contain a back link to our blog hop in order to be featured (see link below). Thank you so much for submitting last week. We hope to see you again this week on AFW. Your recipe highlight can be viewed on Wednesday when the blog hop opens.
Be Well,
–Amber
(back Link: www.thetastyalternative.com/2012/01/test-allergy-free-wednesdays-blog-hop.html )
Hello Again,
I featured your wonderful cracker recipe on my January recipe round-up. The theme this month is homemade crackers. Thank you for your snackable inspiration.
www.thetastyalternative.com/2012/01/monthly-round-up-january-2012.html
Be Well,
–Amber
Danielle, I was hoping you may have posted something like this by now! (Ever since Christmas I’ve been wanting to make some of your crackers). Are these similar to the ones we had?
Yes these are them!
I can’t wait to try this. My oven doesn’t go lower than 170F, so I’m going to try it for less than 24 hours (or I might not be able to wait). They look and sound delish! Thank you-
I’d love to know how they turn out in the oven! Please come back and let us know.
These looks super delicious! I need to try this recipe, ASAP! Thanks for sharing.
What a gorgeous, gorgeous recipe! Not only is your photo stunning, but I can almost taste these just from reading the ingredients–fantastic. Cannot wait to try these! Thank you so much for joining in on Wellness Weekend this week!
Well if this isn’t a perfect excuse to make a batch of almond milk (aside from the huge batch of raw almonds I happen to have) I don’t know what is!
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