Pile of square crackers next to celery and carrot sticks
Appetizers and Sides

A Satisfying, Herby Snack

These tasty herb crackers are delicious with a bowl of soup, a green salad, or just for a snack. High in protein and free of refined oils, they can easily be made gluten-free by replacing the pastry flour with additional brown rice flour.

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Repeat the process with the second piece of dough. Cool and store in a sealed container.

Nutritional Data

Calories: 45.97
Fat: 2.53 g
Saturated Fat: 0.19 g
Cholesterol: 0 mg
Sodium: 43.77 mg
Carbohydrates: 5.03 g
Fiber: 0.89 g
Sugars: 0.28 g
Protein: 1.45 g
© AdventHealth