Raw Rosemary Coastal Crackers

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Crackers only come in boxes right? Wrong. While most of you are familiar with boxed crackers, they don’t always have to come out of one. You can easily make, and even improve upon, the humble cracker in a much healthier way. These rosemary coastal crackers, for example, are the perfect blend of savory, sweet, and salty. Each bite is more enjoyable than the next and we can confidently say that there’s no way you can enjoy one at a time. If you limit yourself to a single cracker, we need to contact you about your self-control because we need lessons.

Some crackers require dips, spreads, or toppings to enhance the flavor. With these crackers, you don’t need any of those flavor enhancers. All of the flavor is directly in the cracker. The dried cranberries (free of preservatives and added sugars) complement the herbaceous rosemary and nutty almonds and walnuts. Just make sure to chop up the dried cranberries before adding them to the food processor with the other ingredients. The food processor does a great job, but don’t trust it to chop up the cranberries along with all of the other ingredients.

This recipe has something that you probably don’t see too often: almond pulp. What is this strange ingredient and is it raw vegan? Almond pulp is the byproduct of almond milk. Save the pulp that results after you pour the almond milk through a fine mesh strainer, nut milk bag, or cheesecloth. You don’t have to throw that away because it is valuable! Finally, this is a time-consuming recipe because it take about 16 hours to dehydrate. Make it at night and it’ll be ready in the morning!

Raw Rosemary Coastal Crackers
  • Prep Time:20m
  • Cook Time:16h
  • Total Time:16h 20m


  • 1 1/2 c water
  • 3/4 c raw almonds
  • 1 c dried cranberries, chopped (unsweetened)
  • 1/2 c raw walnuts
  • 1/2 c raw sunflower seeds
  • 1/4 c ground flaxseed
  • 2 tbsp. chia seeds
  • 1/2 tsp. black pepper
  • 1/2 tsp. celery salt
  • 2 1/2 c almond pulp
  • 1 tbsp. raw apple cider vinegar
  • 6 tbsp. grade A maple syrup
  • 2 tbsp. fresh rosemary, minced


  1. Add the water and almonds to a a blender and blend for about 30-60 seconds. Stop blending once you achieve a sludge of sorts.
  2. Add chopped cranberries, walnuts, sunflower seeds, chia seeds, ground flaxseed, pepper, and celery salt to a food processor and pulse until everything is well-chopped.
  3. Pour in the almond milk sludge you set aside, the almond pulp, vinegar, maple syrup, and rosemary to the food processor and process until you achieve a thick batter. It should be paste-like.
  4. Divide the mixture in half and spread each half out on two teflex sheets that go with your dehydrator. Silicon mats or parchment paper work as well. Aim to spread the mixture until it is 1/4-inch thick.
  5. As an optional step, sprinkle some extra minced rosemary and sea salt on top of the batter. Score the batter into your desired shapes so that you can easily break off the crackers after dehydrating.
  6. Dehydrate at 115º F for about 16 hours. They will crisp up once they cool down. You may want to pull the crackers sooner than 16 hours just to test them.
  7. Store in an airtight container on the counter for five to seven days, or in the freezer for one to two months. Enjoy!


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