Yum! These crunchy little crackers will fill your house with a deep rosemary aroma as they bake. They’re not too salty yet super flavorful, by themselves or spread with your favorite dip.
Keyword budget, cheap, delicious, how to make crackers, plant-based, rosemary cracker, vegan, vegan crackers, vegetarian
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Author Roxane McNulty
1/2cupof Unbleached all-purpose flour
1/2cupof Whole wheat flour
1/4teaspoon+ 1/8 teaspoon of Sea salt
2teaspoonsof Rosemary, crushed between your palms
1/8teaspoonof Garlic powder
1Tablespoonof Canola oil (non-gmo is best)
1/4cup+ 2 tbsp of Water
1/2teaspoonof Freshly ground black pepper, divided
Preheat oven to 425 F and line a baking sheet with parchment paper.
In a medium mixing bowl, mix together the flours, salt, rosemary and garlic powder. Add oil and water, mix until a stiff dough forms.
Divide dough in half. Roll out one half to 1/8 thickness, sprinkle with ¼ tsp pepper. Use a small cookie cutter (I used a 1 inch one) to cut your desired shapes. Repeat with other half of dough. Prick crackers all over with a fork and place on prepared baking sheet.
Bake about 10 minutes, until bottoms are golden brown.