By Chef Ella Freyinger

March 2024


  • 3⁄4 cup gluten free flour
  • 2⁄3 cup almond meal (use the leftover meal from our spiced almond milk)
  • 1⁄4 tsp baking powder
  • 2 tbsp flax meal
  • 1 tsp chopped rosemary
  • 1⁄4 tsp freshly ground black pepper
  • 1⁄2 tsp sea salt
  • 1⁄8 tsp garlic powder
  • 3 tbsp plus 2 tsp olive oil
  • 3-5 tbsp cold water


  • Preheat oven to 325° F.
  • In the bowl of a food processor place the flour, almond meal, baking powder, flax meal, rosemary, black pepper, sea salt and garlic powder. Pulse until well combined. Add the olive oil and pulse until a dough begins to form, about 8-10 pulses.
  • Slowly add the cold water, 1 tbsp at a time until the dough comes together but is still slightly dry. Place the dough into the fridge for 30 minutes.
  • Turn the dough out onto a sheet of parchment paper and form into a round. Add another sheet of parchment on top and roll out using a rolling pin until the dough has reached a 1⁄8” thickness. Cut into 1 1⁄2” squares using a pizza cutter or knife.
  • Transfer the crackers onto parchment lined baking sheets, spacing them about 1⁄2” apart. Bake for 18-20 minutes or until lightly brown.
  • Enjoy with your favorite cheeses and dips!