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Rosemary + Thyme Seed Crackers - Gluten Free, Dairy Free, Soy Free, Paleo



You guys, I love crunchy foods. I don't know what it is! I am a huge texture person when it comes to food. Crunchy foods like celery, watermelon, bell peppers, romaine lettuce, carrots....oh my gosh I could eat them all day because of that satisfying crunch. 


When you start eating really clean though, all these snack-y crunchy foods are basically raw veggies. Sometimes you just want a cracker, am I right? Salty, crunchy, seedy....mmmmmm. I made this recipe for that exact reason. I also love dips and spreads and really needed something other than veggies to eat these with (for plating appetizers reasons). 


These guys are grain free (YES!), and loaded with healthy fats + fiber from olive oil, sunflower seeds, flaxseeds and almond meal. So herby, salty and delicious. 


WARNING: These things will disappear fast. They do in my house at least. 


Check out this delicious recipe of mine that just went live on Further Food. Link to the original article is here


Rosemary + Thyme + Himalayan Salt Seed Crackers (GF, DF, SF, Paleo)

Prep Time: 10 minutes
Cook Time: 55 minutes
Servings: 15


2/3 cup ground flaxseeds*
1/2 cup sunflower seeds
1 tablespoon chia seeds
1/2 teaspoon Himalayan salt
¼-½ teaspoon garlic powder
2 – 3 tablespoons chopped rosemary and thyme
1/2 cup almond meal
1/4 cup olive oil
1 cup water

*It’s best to buy flaxseed whole and then grind it yourself because the oils in the seeds go rancid quickly. You can do this by blending the seeds in a high-speed blender, like a Vitamix, or a coffee grinder.



Preheat your oven to 300 degrees and line a sheet pan with parchment paper.

In a mixing bowl stir together the flax seeds, sunflower seeds, chia seeds, Himalayan salt, garlic powder, rosemary and thyme. Feel free to add in any herbs here. We chose rosemary and thyme, but feel free to add others like basil, oregano or even a spicy blend. Make it your own!

In a separate bowl, combine the almond meal, olive oil and water. Then combine both mixtures. Let this sit for a few minutes while the mixture thickens.

Pour the batter onto the parchment paper-lined sheet pan. Spread this into a thin layer – thinner than you think! If you have a thicker layer, this will turn out more like a flatbread than a cracker. Bake for about 30-35 minutes, until you are able to effortlessly separate the mixture from the parchment paper.

Remove the mixture from the oven and flip the crispbread to the other side. It is helpful to line another sheet pan or cutting board with parchment paper, place it on top of the sheet containing the crackers, and then flip the pans with holding them together. Return to the oven and bake for another 20 minutes.

You can keep them in there longer if you want them crispier! Carefully remove them from the oven and allow them to cool. Then break them into pieces of desired size.

Per Serving: Calories: 201; Total Fat: 11 g; Saturated Fat: 1 g; Monounsaturated Fat: 4 g; Polyunsaturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 93 mg; Potassium: 355 mg; Carbohydrate: 23 g; Fiber: 5 g; Sugar: 1 g; Protein: 8 g

Nutrition Bonus:

Vitamin C: 1%; Vitamin A: 0%; Iron: 11%; Calcium: 4%



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