Rosemary Fig Crackers

"These gluten free crackers are super easy to make and delicious as well. My husband gave me the thumbs up on them."
photo by Tea Jenny photo by Tea Jenny
photo by Tea Jenny
photo by Elanas Pantry photo by Elanas Pantry
Ready In:
1 batch




  • In a large mixing bowl, stir together almond flour, salt, rosemary and figs.
  • Mix in egg and oil until well combined.
  • Roll out dough between 2 sheets of parchment paper until 1/8-inch thick.
  • Cut dough with a knife or pizza cutter into 2 inch squares.
  • Bake at 350°F for 10-12 minutes until golden brown.
  • Cool and serve.

Questions & Replies

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  1. Tea Jenny
    I think I might of over baked mine but they were so nice and crispy I love them it's a really nice way to use figs a very under used fruit. I will be making them again, so nice to snack on. Thank you for posting. Made for honor thy mother the diabetic forum May 2011
  2. Jodi Consoli
    Easy to make! And flavorful. I skipped the figs (would have added sun dried tomatoes if I'd had them) because I wanted to use it as a wheat free pizza crust. Worked quite well for this. I rolled it out and left it as one big piece, baked it, then when it was cool I added sauce, cheese, and pepperoni and baked at 350* until bubbly. I'm sure I'll be making this again - even when I'm not using it for pizza - because it will be a quick snack. Good for my wheat free diet and for my diabetic husband.


<a href=""><img src=""></a> <a href="">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients. The seeds of <a href=""></a> were planted in 1993 when I formed my first business <a href="" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling. One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant. What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California. My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother. In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet. Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner? I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets! While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
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