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Rosemary Sea Salt Flaxseed Crackers

Course: Appetizer, Snack
Cuisine: American


  • 1 Tbsp Manitoba Milling Co Smooth Whole-Milled Flaxseed
  • 2 cups almond flour
  • ½ tsp kosher sea salt
  • 1 Tbsp chopped fresh rosemary
  • Optional: flaky salt for finishing


  • Preheat oven to 350 degrees.
  • In a small dish, whisk flax with 3 Tablespoons water and set aside for 2-3 minutes until it’s a gel-like consistency (this is also known as a “flax egg”).
  • Meanwhile, add almond flour and sea salt to a food processor and pulse to combine.
  • Once flax egg is ready, add it to the food processor and pulse again until a crumbly dough forms.
  • Dump dough onto a piece of parchment paper and form into a ball with your hands. Cover the dough with a second piece of parchment and evenly roll it out to a rectangle about 1/16” thick.
  • Cut the dough into small squares or rectangles, poke each with a fork, and sprinkle with chopped rosemary.
  • Bake for 12-14 minutes or until slightly browned.
  • Finish with additional flaky salt if desired.


  • Crackers will crisp up as they cool
  • Store in an airtight container at room temperature for up to one week
  • Feel free to vary the toppings by substituting herbs you love and/or have on hand
  • If you would like to substitute dried rosemary for the fresh rosemary, we suggest ~1 tsp.