Name: Recipe for Irresistible Herb Crackers
Prep time: 25 minutes
Cook time: 20-30 minutes
Total time: 45-55 minutes
Yield: 12 (2 cracker) servings
Cuisine: Appetizers and Sides
Ingredients: 1 almond flour; ½ cup sweet brown rice flour, sorghum, or teff flour; ½ cup whole wheat pastry flour; ½-¾ teaspoon salt; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; ¼ teaspoon dried savory; ⅛ teaspoon dried dill; ¼ teaspoon dried lemon peel; 5 unsweetened dairy-free milk

Recipe courtesy of

Heather Leno

Prep Instructions

Yield: 12 (2 cracker) servings
Prep Time: 25 minutes
Cook Time: 20-30 minutes
Total Time: 45-55 minutes

Recipe Ingredients

1 cup almond flour
½ cup sweet brown rice flour, sorghum, or teff flour
½ cup whole wheat pastry flour
½-¾ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried savory
⅛ teaspoon dried dill
¼ teaspoon dried lemon peel
5 tablespoons unsweetened dairy-free milk

Preheat oven to 330°F. In a food processor, combine all ingredients in the order listed, except for the milk. Process until well mixed and somewhat blended, but do not reduce to a butter. With the processor still running, add the milk and mix only until dough is formed. Divide dough in two; cover one half and set aside. Each half of the dough will fill a large cookie sheet.
Lay the remaining dough ball on a large piece of parchment and press flat. Cover with another piece of parchment and, using a rolling pin, roll dough to 1/8-inch thickness, making a rectangle approximately 4 inches by 13 inches.
Remove the top piece of parchment. With a pizza cutter, cut dough into 1-inch squares. Transfer crackers to the top piece of parchment, leaving at least ½-inch between them. Cover with another piece of parchment and roll these crackers again until they are 1/16-inch thick. Remove top parchment.
Slide the parchment holding the crackers onto a large cookie sheet and bake 10–15 minutes. Starting at 10 minutes, check crackers every 2 minutes, as they brown quickly. As soon as they are done, quickly remove from the oven and slide the parchment and crackers from the cookie sheet to a cooling rack.
Repeat the process with the second piece of dough. Cool and store in a sealed container.