Rosemary and Sea Salt Crackers

rosemary crackers


Getting the snacks right is really important at Christmas. Christmas day after all, is a day of snacking. These crackers are something for the whole family, no matter what their tastebuds. The flavours are subtle but satisfying, and just the right amount that they can be eaten alone or topped with other treats. They are perfect to be topped with cheese (dairy or vegan) and served on a platter with chutneys and fruits, or to snack on like crisps in front of an afternoon Christmas film.

If these are cooked thoroughly enough, they remain crisp and could be given as thoughtful, homemade presents! Why not experiment with a few different flavours to create your very own selection of ‘biscuits for cheese’? My poppy seed version is also in the snack section of my recipes for an alternative flavour idea!

Rosemary and Sea Salt Crackers
Prep time
Cook time
Total time
Recipe type: vegan, gluten free, dairy free, sugar free, grain free
Serves: 18
  • 1 cup filtered water
  • ½ cup ground flaxseed
  • 1 cup ground almonds
  • ½ cup sesame seeds
  • 1.5 tbsp coconut oil
  • 2 tbsp finely chopped, fresh rosemary
  • 1 tsp finely ground sea salt or himalayan pink salt
  1. Mix the flaxseed and water in a bowl and leave for at least half an hour until a glue-like substance has formed
  2. Preheat the oven to 140 degrees celsius
  3. Gently melt the coconut oil
  4. Add the coconut oil and all the other ingredients to the flax-water mix and combine well
  5. Line a couple of baking trays with baking paper and spread the mixture on, as thin as possible, in rounded shapes
  6. Bake for around 45 minutes until completely crisp with no soft areas
  7. Remove from the oven and leave to cool completely
  8. Store in an air tight container


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