Rosemary and Sesame Paleo Crackers
These Rosemary and Sesame Paleo Crackers are so tasty, you hardly have to put anything on top of them. You’ll probably want to pop then like potato chips!
I’m not normally one to get out of my way for crackers… I sort of see them as boring, dry, tasteless and overall uninteresting.
Since making the switch to paleo, they were never really something that I truly missed. Except lately, after making this delicious Preserved Lemon and Olive Tapenade, a batch of Homemade Head Cheese, some Deliciously Silky Liver Pâté and more recently trying my hand at making Fresh Farmer’s Cheese (recipe to come), I dunno… I sort of felt the need to
spread mound those goodies on top of some kind of cracker.
It didn’t take long before I decided that it was time for me to give homemade-paleo-cracker-making a try. I searched the Net for a recipe that would tickle my fancy and opted for these Garlic Herb Crackers which I found over at Paleolland. <– Very nice blog, by the way. I say you should totally check it out! Later, though. Once we’re done making my version of Sjanet’s crackers.
Of course, I had to make a few modifications to the original recipe and ended up making Rosemary and Sesame Paleo Crackers instead. All I can say is WOWSERS! These things have so much flavor, you don’t even need to mound anything on them… and they are so very moreish, you’ll probably have to keep them under lock and key and have a neighbor hold on to that key for ya…
I loved the idea of adding sesame seeds to my crackers, but didn’t really care for adding the whole seeds in there. I thought I would grind them and turn them into some kind of a coarse flour instead. A highly tasty coarse flour, that is. For I also decided to use toasted sesame seeds.
Use either a mortar and pestle or coffee grinder to grind the seeds, then transfer them to a large mixing bowl. Add some almond flour, coconut flour, tapioca starch, onion powder, chopped herbs, salt and pepper and mix all this with a flat whisk until very well combined.
In a separate bowl, add the eggs and olive oil and whisk until slightly frothy. And yes, that’s eggs with an “s”, as in more than one egg. I know the picture above shows only one, but it turned out not being enough and I needed to add an extra one, as well as an extra tablespoon of extra-virgin olive oil. Seems like I’d underestimated the power of absorption of coconut flour.
So whisk the eggS and olive oil and pour this right over the dry ingredients.
Knead with your hands until a dough forms, and then shape that dough into some sort of a thick disk.
Place that disk between two sheets of parchment paper and roll it out to a thickness of about 1/8 of an inch.
Make sure that you roll this as evenly as possible. By the way, have you ever tried one of those handleless rolling pins? They are simply the best I tell you. I fell in love the very first time I got to work with one and never looked back!
Once your dough is all good and rolled, remove the top sheet and, with the help of a sharp knife or pizza wheel, cut it into about 40 crackers.
I chose to shape mine as lozenges, but you could very well make squares, rectangles or even triangles if you wanted to!
Now you want to slide the crackers right onto a baking sheet. To do that, just grab on to one end of the parchment paper and slide the whole rig right into the baking sheet, without moving anything.
Place your crackers in the oven and bake ’em for about 12 to 14 minutes or until bubbly and golden brown.
Take the crackers out of the oven and allow them to cool completely, which should take about 25 to 30 minutes. You’ll then be able to separate the crackers by simply snapping them between your fingers.
Now that part is so cool, you’ll probably want to make another batch just so you can snap some more! I think it’s even more fun than busting bubble wrapper… oh yeah!
Your crackers will keep for a couple of weeks if stored at room temperature in an airtight container, but I don’t think you’ll be able to make them last that long…
You know what they remind me of? Sesame sticks. Oh man, are those ever good, and so addictive, too! HA! now that has me wanting to try and make some paleo sesame sticks. I’m sure I could pull it off.
So what say you? Should I give ’em a go?
Rosemary and Sesame Paleo Crackers
- 1 cup almond flour
- 1/2 cup toasted sesame seeds, coarsely ground
- 1/4 cup coconut flour
- 2 tbsp tapioca flour
- 1 tsp Himalayan salt
- 1 tsp onion powder
- 1/2 tsp freshly ground black pepper
- 1 tsp fresh rosemary, finely chopped
- 1/2 tsp fresh thyme, finely chopped
- 3 tbsp extra virgin olive oil
- 2 large eggs
- Preheat your oven to 375°F
- Grind the sesame seeds coarsely, using either a mortar and pestle or coffee grinder. Transfer them to a large mixing bowl and add almond flour, coconut flour, tapioca starch, onion powder, chopped herbs, salt and pepper. Mix with a flat whisk until very well combined.
- In a separate bowl, add the eggs and olive oil and whisk until slightly frothy. Pour this right over the dry ingredients and knead with your hands until a dough forms.
- Shape the dough into a thick disk then place it between two sheets of parchment paper and roll out to a thickness of about 1/8”.
- Remove the top sheet and, with the help of a sharp knife or pizza wheel, cut the dough into about 40 crackers.
- Slide the crackers right onto a baking sheet by grabbing onto the parchment paper on which they lay.
- Place in the oven and bake for about 12 to 14 minutes or until golden brown.
- Allow to cool completely and then separate into crackers by snapping them with your fingers.
- Store at room temperature in an airtight container for up to a few weeks.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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72 Comments on “Rosemary and Sesame Paleo Crackers”
I am seriously impressed with how delicious these crackers are.. loving the cute little diamond shape!
I hate coconut anything! What kind of flour should I use to replace it? Thx! Salli
You really can’t taste the coconut in the flour, Salli.
I can’t wait to try these. I made a different recipe a while ago that was made with all almond flour. Some of them are still in my cabinet (did I say I made them months ago). I couldn’t get past the super strong almond flavor. I used to eat Wheat Thins for gods sake and they have such a mellow, go with anything flavor.
Anyway, as I said I look forward to trying these, even with the coconut flour. Thanks again for the recipes.
And yes, I have a handle-less rolling pin. Love it! I even use mine to flatten or tenderize meats. Protected with plastic wrap of course.
Ah, but these are far from having a mellow, go with anything flavor, Beth. They are extremely tasty and don’t really need to have much of anything on them… You pretty much want to snack on them like you would on potato chips! 😉 If you like the taste of toasted sesame seeds, you will love those! 🙂
Yeah I realized that but I was going to make them sans sesame seeds since that is on my no no list for blood type B. Mainly I was going to use your base recipe to create my own version. I probably will add the seasonings, haven’t decided yet. Just looking for crunch. I miss cracker kind of crunch.
I see! Do let me know what you ended up using instead of sesame seeds and how good that cracker crunch felt in your mouth! 😀
I’m not replacing them with anything. If the recipe needs a consistency adjustment, I’ll figure it out. That is my background, creating recipes. I am just new to paleo so not completely comfortable creating paleo recipes yet.
I will let you know what I come up with.
What about using poppy seeds?
Awesome! I have been looking for a simple cracker recipe such as this, I’ve been having these hardcore cracker cravings late at night recently, these should satisfy 🙂
Looks great! I’m thinking of making these for a party next weekend – I might up the coconut flour and remove the almond meal though as there’s a nut allergy I have to cater for.
Awesome! Let me know how they turn out, Grace!
These look perfect and the ingredients sound terriffic. I want to ask your advice: what’s you opinion on these flaxseed crackers >> http://greatbodyskin.com/why-raw-food-is-good-plus-raw-flaxseed-cracker-recipe/ ? Are they paleo? I have doubts wehter they might containc to much omega 6.
Thanks in advance!
Technically, here’s nothing “non-paleo” about them, but I’m not sure that they’re all that nutritious… however, the way I see it, crackers aren’t meant to be a meal in themselves, but rather complement one. My take is, if you’re gonna splurge, make sure you put something real nutritious on ’em! 🙂
Hi! I used the buckwheat flour because I don´t like the coconut flour, amazing! I´m just eating the crackers with brie, cranberries jam and good red wine… Heaven 🙂
Glad to hear you like the crackers, Pavla, and that they turned out great using buckwheat flour. Thanks for letting me know!
They sound great but I’m allergic to almonds. I wonder if I could use sunflower seeds or walnuts?
It’s hard to say without having tried it first. If it were me, though, I would go with raw hazelnut flour. I think it’s what’s the closest to almond flour.
I think walnuts would be super nice actually! Maybe if you ground them a little bit it might do the trick. Theres some yummy (non paleo) walnut crackers I buy occasionally so I might actually give that a try myself!
Sounds like a very good option indeed! Let us know how it turns out if you end up trying it, Emma!
hi there, my son is on the scd and can’t have tapioca starch … Would we be able to eliminate this ingredient. Poor thing is missing snacks !
You could use arrowroot powder instead, in the exact same proportions.
Hi Sonia. Do you know if the results are when equivalent using either tapioca flour or arrowroot? Thank you 🙂
Tapioca and arrowroot flour are totally interchangeable, Kim, so if you can’t get your hands on one, you can definitely use the other! 🙂
Made these today. Impressed with the flavour and finish. Yum! Loved how the ‘dough’ was so silky and easy to shape.
Real happy to hear, Michelle! Glad you liked the crackers, and thanks a bunch for taking the time to let me know! I greatly appreciate that! 🙂
Absolutely delicious. Thank you!
Absloutley amazing, new addiction 🙂 I added chilli flakes, cumin seeds & a tiny bit of cumin ground
*High Five* I say it’s a very good addiction to have! 🙂
I love love love these crackers!!!! I just made a batch. I made some substitutions though based on what I had at home. I used flax meal instead of sesame seeds, and arrowroot starch instead of tapioca flour. They turned out great! I can’t wait to play with the recipe some more. Next time I am going to make them into paleo “belvita” bars 🙂
Happy to hear, Toni! Thanks for taking the time to let me know, I greatly appreciate that.
As for belvita bars, I’ve never heard of them, but I feel I need to investigate… they sound very promising! 😉
Thanks so much for sharing your sesame seed substitute! I don’t have an immediate source for that quantity of seeds but do have flax seed meal!
Would love to try this recipe. Any substitute for tapioca or arrow root flour.
Cornstarch would work, if you don’t need to keep these paleo.
Made these and they were great. Might have needed a bit more oil as the pastry cracked a bit. Any idea how long these would keep in airtight containers?
Several weeks at least!
These look beautiful! Must try…would they really only last a couple of weeks in an airtight container, could you freeze them? Thanks J
To be honest, Julia, I made a batch that I ended up keeping for several months in the pantry. There’s no need to freeze them, really!
Hi Sonia. Just read the ingredient list. I have a problem with eggs. Could I use “flax eggs” as a substitute? Thanks.
I’m sorry, I can’t really say, Sheila; I’ve never worked with egg substitutes. Wish I could be of more help…
This is the only Paleo cracker eclipse I use – it’s brilliant. Even my partner who hates most Paleo breads/cakes/biscuits loves these. Thank you so much.
P.SChia eggs may taste better
I just made these today on a wim! Delicious. I substituted 1 tablespoon arrow root for tapioca flour as I did not have it. I use dried red onion for the onion powder. I added flax seed and sunflower seeds also. I ground and toasted them with the sesame seeds. Thanks for sharing this recipe.
Awesome, I’m so very happy to hear, Rose! Thank YOU for taking the time to leave such great feedback and sharing your modifications. You totally rock! 🙂
I just made these- BRILLIANT<3 I doubled the thyme, rosemary, & black pepper.
So very happy to hear, Lauren. Glad they were to your liking!
I just made them, too salty for me. Next time I will reduce the salt and put more fresh herbs 🙂 Otherwise, really happy to have made these as my first homemade crackers!
Made this today and it came out excellent. Used dried herbs since I didn’t have fresh on hand but still was packed with flavor.
Real happy to hear, Melissa! Thanks for taking the time to let me know, I greatly appreciate that! 🙂
I was missing crackers too and started searching for a recipe and landed on this one and I’m so glad I did. So flavorful! This one’s definitely a keeper. I could seriously eat this whole pan, but I’ll resist the urge… for now. 😉
Hahaha! Glad to hear you like ’em that much, Laurie! Thanks a bunch for letting me know! 🙂
Am I understanding correctly that one cracker is about 42 calories?
Apparently so, yeah…
At least they’re nutrient dense and not a bunch of empty calories 🙂
These are awesome; enjoying some as I write this. I have tried to eliminate grains and dairy from my diet due to health reasons and have been following paleo and Dr. Steven Gundry’s ” The Plant Paradox.” I made a few subtle changes to the recipe, I “toasted” the sesame seeds in evoo in a cast iron pan and left them whole, love the texture they add. Next time I would pull the the dough into two smaller discs and roll out as I love the crispy edges of the outside crackers. I also grated some authentic parmigiana/reggiano cheese (allowed on plant paradox) on top before baking….yum yum. Thank you for a great recipe!!
Thank YOU for the awesome feedback, Gwyneviere!! Glad to hear you liked the crackers that much! 🙂
Is it 43 calories per cracker?
I am making these today and really looking forward to trying them. I have a question, have you done any recipes that would help me kick my addiction to Cheez-its! It totally owns me and I cannot find and rehab centers for this horrible crutch that I lean on!
Haha, unfortunately, I haven’t, sorry… might be something I need to add to my list!
Is there a way to veganize this recipe?
I’m pretty positive that replacing the eggs with flax or chia eggs would give excellent results with this recipe!
Just made these and my house smells AAAAAMMMAAAZZZIIINNGG!!! I love anything sesame. They are cooling now and I can’t wait to try them. With the basic recipe, I can see all kinds of spice/herb combos. 😀👍
Awesome! Hope you find they taste just as good as they smell! 🙂
I am unable to find coconut flour or tapioca flour in my town. Any alternatives?
Not really, unfortunately… at least not for coconut flour. Can you not find it online? Tapioca flour you can totally replace with corn starch.
I just made these and they’re delicious! I love sesame and have been looking for a good sesame cracker recipe that isn’t all almond meal to try. The texture of all almond meal crackers is too mealy. Not a great mouth feel. I’m not paleo but I am low carb and these fill the bill perfectly. I had no tapioca flour so I used half cornstarch and half oat fiber and this time around I left out the herbs (though that’ll be my next batch) and added some garlic powder and a bit of cayenne. Next time I think I’ll leave about a quarter of the sesame seeds whole for a little extra crunch and maybe a sprinkle of coarse salt on top. Thanks for a great recipe!
You are very welcome, Dawn. And thank YOU for the great feedback! 🙂
These were really tasty and so easy to make! I made a few modifications to mine using ground flax instead of sesame (I’m allergic to sesame) and arrowroot flour instead of tapioca because I didn’t have tapioca flour at home. My eggs were huge so I ended up adding a bit extra coconut and almond flour so the dough wasn’t so sticky.
Despite these modifications, the crackers turned out delicious. I think my dough was a little wetter than it was supposed to be so my crackers aren’t quite as crispy as I like but easily fixed if I baked them a minute or 2 longer. Will definitely be making these again!
Awesome! Thank you so much for your great feedback, Megan, and for sharing your experience, too! 🙂
These are delicious! Go make them now. You will not regret it. Thank you Healthy Foodie for sharing your magic. I’ll be making these again, and again.
You are very welcome, Kam! Happy you enjoyed the crackers! 🙂
Looks great! Is it possible to replace the tapioca flour with something more AIP friendly?
I had a problem with the dough bubbling in the oven, a sort of frothy oily bubbles just on top. What could that be? I used crushed sunflower seeds and tahini instead of sesame seeds, oat flour instead of almond flour and potato starch instead of tapioca starch. Had to use what I had at home, could that be the problem?