Rosemary Crackers

Rosemary Raisin Crackers

My first batch of homemade crackers was made years ago teaching pre-kindergarten in New York City, and we made cheese straws in the classroom kitchen to be served at parents’ night.  Though I knew making crackers was easy enough for pre-schoolers to do, it seemed to me there were plenty of good crackers to purchase, so it wouldn’t be worth the trouble.  These crackers are so easy to pull together in five minutes flat while your oven preheats, and they are totally worth the clean up — especially if you whip up a few batches.  

Rosemary Raisin Crackers

1 cup blanched almond flour

2 tablespoons raisins

2 tablespoons cold water

1 tablespoon raw sunflower seeds

1 sprig fresh rosemary

1 ½ teaspoons olive oil

½ teaspoon sea salt 

Special Snack for a Party or Any Day!

Preheat the oven to 350 degrees.  

Blitz all the ingredients in the food processor.  Process for about 10 seconds, or until thoroughly combined.  The dough will form a ball in the food processor bowl.  Roll out the dough to  ¼-inch thick between two sheets of parchment paper.  Transfer the bottom sheet with dough to a sheet pan.  Using a large chef’s knife, cut the dough to make 1-inch wide rectangles or the shape of your choice.  Bake 12-15 minutes, until golden.  Let cool on a rack 15 minutes, and then break crackers apart.