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5 from 3 votes
These Gluten-Free Rosemary Super Seed Crackers are healthy and delicious! www.laurenkellynutrition.com
Rosemary Super Seed Flatbread Crackers
Course: Snack
Author: Lauren Kelly Nutrition
  • 1 1/2 cups Bobs Red Mill 1:1 Gluten Free flour
  • 1 teaspoon gluten free baking powder
  • 2 tablespoons hemp seeds
  • 2 tablespoons flax seeds
  • 2 tablespoons chia seeds
  • 1/2 teaspoon sea salt
  • 1 tablespoon fresh rosemary chopped
  • 2 tablespoons olive oil
  • 1/2 cup water
  1. Preheat the oven to 400 degrees.
  2. In a medium bowl, mix together flour, baking powder, hemp, flax, chia, salt and rosemary until throughly combined.
  3. Next add oil and water and mix together with your hands.
  4. Knead dough carefully until it becomes uniform. You might need to add an extra tablespoon or two of water if dough seems dry.
  5. Lightly flour a work space or baking sheet and carefully roll out the dough.
  6. Roll it out fairly thin, but you can leave it a little thicker if you like a thicker flatbread. Just make sure the dough is spread evenly so it cooks evenly.
  7. Slice flatbreads into whatever size you'd like. I made 24 rectangular-sized crackers.
  8. Bake in preheated oven for about 15 minutes until edges are golden brown.
  9. Allow to cool and break into pieces.
  10. Store in airtight container to keep them fresh and crispy.