Parmesan, Sundried Tomato and Rosemary Crackers
These Parmesan, Sundried Tomato and Rosemary Crackers have become a staple in my kitchen cupboard. They are easy to make and can be prepared in under 20 minutes. This recipe is very versatile, you can substitute the sundried tomatoes and rosemary for any other ingredients you might have on hand such as olives, thyme, rosemary, dried herbs, cayenne, chillies etc. They last for a few days in an airtight container and taste great with anything from cheese to pesto to hummus. You will be impressed at how closely these crackers resemble the expensive gourmet ones found in the grocery store.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Parmesan, Sundried Tomato and Rosemary Crackers
Ingredients
- 1 cup almond flour
- 1 cup grated parmesan
- 1 tbsp water
- 1 tbsp olive oil
- 1 tbsp finely chopped rosemary
- 2 tbsp chopped sun dried tomatoes or 10 cherry tomatoes
- pepper & sea salt
Instructions
- Set oven to 175 degrees Celsius (350 degrees Fahrenheit)
- If you do not have any sun-dried tomatoes on hand, then cut 10 cherry tomatoes in half and remove the seed/liquid center. Place on a tray in the oven for approx 20 minutes, flipping once.
- Combine parmesan and almond flour in the mixing bowl, add in the sun-dried tomato pieces, rosemary, salt and pepper
- Pour in the water and oil and mix the dough until its well combined and forms a ball
- Remove the dough from the bowl and place on a piece of parchment paper large enough to cover the baking sheet
- Place another piece of parchment paper on top of dough and roll out until the dough is less then 1/8 of an inch thick
- Once rolled, move the dough on the parchment paper onto the baking sheet. Using a knife cut a grid in the dough to form squares, this will make it easier to break the crackers into uniform size once baked.
- Sprinkle the dough with salt and then place in the oven for 25 minutes. Bake until a golden brown and crisp.
Hey there, does anyone have the nutrition facts on these??
Thanks!!
They taste Amazing!!!
My family loved them.
I made these as focaccia crackers-substituting olives for the tomatoes. I rolled them a little thinner than your photo-more like the salt and pepper crackers. They came out perfect!
Thanks so much – I’ve been SCD for 15 years but can’t tolerate eggs so really appreciate the crackers.
we followed this recipe EXACTLY but our crackers started burning 15 minutes and were no good to eat 🙁 we are from the U.S. are the ovens in UK different?
I am so to hear that they burned! The ovens should be the same, so it is very odd that they burned so fast. If you decide to make them again, maybe try placing a sheet of tin foil overtop if they look like they are browning too quickly.
I’ve found that setting my oven lower- say 335 F – and setting the oven rack towards the top third of the oven helps prevent scorching. Also, know that almond flour will continue to brown some after it comes out of the oven. Don’t be discouraged.
These look wonderful. We have nut allergies in our household – what would be a good alternative to the almond meal? Fine corn meal?
Hi Jennifer, finely ground sunflower seeds are often a good substitute for almond flour. Fine corn meal could work although unfortunately I am unsure of whether you would need to adjust the measurements. Please let me know if you try making these crackers with a substitution for the almond flour, i’m very curious to hear how it goes.