Gluten-Free Vegan Rosemary Crackers

  • Yield: 40 1x



  • 1 1/4 c. Cara’s All-Purpose Blend (see link below)
  • 3 Tbsp. flaxseed meal
  • 1 Tbsp. fresh rosemary, minced (or 2 tsp. dried rosemary)
  • 1/4 tsp. salt
  • 3 Tbsp. vegan butter, softened
  • 1/4 c. water
  • 1 Tbsp. maple syrup


  1. Preheat oven to 400 degrees.
  2. Combine the flour, flaxseed, rosemary, and salt together. Add butter until small crumb grains form.
  3. Add water and syrup and blend until a smooth dough ball forms. If your dough gets too crumbly, add a teaspoon of water at a time.
  4. Divide into 2 balls and roll in between 2 pieces of parchment paper; the thinner the dough rolls out, the better (but also note the more delicate the dough becomes).
  5. Using either a pizza cutter or rigid cookie cutter, cut squares into the dough. Delicately place each square on top of parchment paper-lined baking sheet with a metal spatula. Sprinkle tops with salt.
  6. Bake for 10-12 minutes (or until browned along the edges). Allow to cool on the baking sheet.


  • Cara’s All-Purpose Blend: