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    Home » Recipes » Appetizers

    Gluten Free Rosemary Sesame Seed Crackers

    Published: Aug 26, 2022 by Vanessa Vickery · No Comments

    520 shares
    • Share Me162

    Contents

    • 1 WHY YOU WILL LOVE THIS RECIPE
    • 2 INGREDIENTS YOU NEED
    • 3 RECIPE FAQS
    • 4 Rosemary Sesame Seed Crackers
    Jump to Recipe
    These Rosemary and Sesame Seeds Crackers were created to go with my Roast Beetroot, Onion + Macadamia Dip and are an absolute winner.

    These homemade gluten free Rosemary Sesame Seed Crackers are super easy to make and are perfect to serve with your homemade dips when you are entertaining guests.

    Rosemary sesame seeds crackers on a plate with a bowl of beetroot macadamia dip.

    These Crackers were created to go with my Roast Beetroot, Onion + Macadamia Dip and are an absolute winner.

    I was originally going to make my Easy Gluten Free Crackers, but I decided to change them around a bit and make them with rosemary and sesame seeds instead.

    WHY YOU WILL LOVE THIS RECIPE

    Intolerance & Allergy Friendly - suitable for people with gluten and dairy intolerances.

    Easy to Make - this recipe involves several simple steps and less than 30 minutes to prepare and make.

    Healthy wholefood ingredients - which are easy to find at any supermarket, health food store, food market or on-line.

    INGREDIENTS YOU NEED

    • Almond meal or almond flour
    • Sesame seeds
    • Coconut oil
    • Eggs
    • Dried rosemary but you can also use fresh rosemary
    • Sea salt and pepper

    RECIPE FAQS

    How thick does the dough need to be?

    Anything between 3-5mm thickness is perfect

    Can I use essential oils to flavour these crackers?

    Yes you can substitute the dried/fresh rosemary with 2 drops food grade rosemary oil and the pepper with 2 drops black pepper oil.

    Rosemary crackers on a plate with some beetroot dip.

    Looking for more appetizers to make, try these?

    Easy Gluten Free Crackers

    Prosciutto and Mozzarella Skewers

    Beetroot Hummus

    Guacamole

    Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.

    Rosemary Sesame Seed Crackers

    These homemade Rosemary Sesame Seed Crackers are super easy to make and are perfect to serve with your homemade dips when you are entertaining guests.
    4 from 3 votes
    Print Pin Rate
    Category: Appetizers
    Cuisine: Western
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 40 crackers
    Calories: 45kcal
    Author: Ness

    Ingredients

    • 2 cups almond flour or almond meal
    • ⅓ cup sesame seeds
    • 1 tablespoon coconut oil
    • 2 eggs
    • 1 teaspoon sea salt
    • 2 teaspoon rosemary dried or fresh, chopped finely
    • 1 teaspoon black pepper

    Instructions

    • Heat oven: Pre-heat over to 180 C | 360 C.
    • Prepare cracker dough: Add all ingredients to a large bowl and mix thoroughly until you form a dough. Roll out the dough between two sheets of baking paper until about 3-5mm thick.
    • Cut into squares: Cut into squares approximately 3cm wide with a pizza cutter and bake in the oven for 15 minutes or until lightly browned.
    • Allow to cool: Let cool for a few minutes before serving with your favourite dip.

    Nutrition

    Serving: 1cracker | Calories: 45kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 61mg | Potassium: 10mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 12IU | Vitamin C: 0.003mg | Calcium: 26mg | Iron: 0.4mg

    More Gluten Free Appetizers

    • Chunky Guacamole
    • Gluten Free and Dairy Free Air Fryer Appetizers
    • Oven Baked Zucchini Wedges
    • Pumpkin and Zucchini Fritters
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    Hi, I'm Ness. I love to create easy-to-make, healthy wholefood recipes. I have an Advanced Diploma of Nutritional Medicine and a passion for adapting classic recipes into gluten free and dairy free versions.

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