To-Die-For Rosemary & Thyme Cracker Recipe (Gluten-Free)

These delicious little treats are my latest obsession.
They’re a cinch to put together and taste absolutely divine.
I often have a few as a midday snack, and also serve them at cocktail parties with olive tapenade or organic goat cheese.
Hemp flour is a great gluten-free alternative to regular flour. You can also use Almond Flour. I like to remind people that eating a few tablespoons of it is just like eating handful of seeds or almonds; a small serving goes a long way to filling you up.
Prep time: 10 minutes
Total time: 25 minutes
Makes about 20 crackers
1 1/2 cups hemp flour or blanched almond flour
2 tablespoons shelled hemp seed
1 tablespoons fresh rosemary + 1 tablespoon fresh thyme, finely chopped (or any other combination of herbs)
1/2 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
1 tablespoon hemp seed oil
1 egg (preferably free-range + local and/or organic)
2 teaspoons purified water
Preheat the oven to 180C. In a small bowl, lightly whisk the oil, egg and water to combine. In a larger bowl, combine the rest of the ingredients into a uniform dry mixture.
Add the wet ingredients to the dry ingredients and stir well to combine. Once the dough comes together, use your clean hands to mix well and ensure a uniform mixture.
Place the dough between two sheets of wax paper and roll out to 1/8 inch thickness. Peel off the top sheet of parchment paper and place the bottom sheet with dough onto baking sheet.
Cut into 2-inch squares and bake 12-15 minutes until lightly golden around the edges. Let cool at least 15 minutes before serving.
Store in the refrigerator for up to one week, or at room temperature up to two days.
Cook’s notes:
If you live in a more humid climate, you may not need to add the 2 teaspoons of water – experiment.
Thin dough (1/8 inch) makes crispier crackers; thicker dough (1/4 inch) makes softer, more chewy crackers.
I used rosemary and thyme here, but two tablespoons of any combination of fresh finely chopped herbs can be used.

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I’m crazy passionate about health and sustainability  – what you put into and onto your body – and how the products are packaged. How good the products and the packaging are for you and for the earth.




on To-Die-For Rosemary & Thyme Cracker Recipe (Gluten-Free)

    Neil C
    February 13, 2014

    Hi, your recipe looks good. I've been searching for one which didn't include wheat flour but I also noticed yours didn't include xanthan gum, which a lot of the others did include. Did you find yours to be very crumbly or were they nice and crisp? Also, are the shelled hemp seeds necessary? Just wondering what they bring to the recipe. Thanks, Neil.

      February 14, 2014

      Hi Neil
      I've found that with including the wet ingredients i.e. eggs, water and oil, they act very well as binding agents for the dry ingredients - which is why Xanthan Gum is normally added.
      However, I've stayed away from using it as - it is made by fermenting corn sugar with a microbial called "Xanthomonas campestris into 'gum' " - people with allergies or sensitivity to corn are advised to avoid it.
      As for the Hemp Shelled Hemp seeds - we're a Hemp company so use it in a many recipes as possible to show people how to incorporate it into their cooking and diet. However, if you don't have any, or want to change it up, you can add chopped almonds, flax seed, etc.