5 Ingredient Almond Rosemary Crackers with Fig Tapenade (Gluten Free)

November 11, 2015
Prep time
Cook Time



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  • For the Crackers
  • 3 1/2 Cups
    blanched almond flour
  • 1 Teaspoon
    pink salt
  • 4 Tablespoons
    fresh rosemary, finely chopped
  • 2 Tablespoons
    extra virgin olive oil
  • 2
    vegan eggs, i used Bobs Red Mill Egg Replacer
  • For the Fig Tapenade
  • 2 Cups
    dried figs, chopped
  • 2/3 Cups
  • 2/3 Cups
    olives, pitted and chopped. I used a mix of black and green kalamata
  • 4 Tablespoons
    extra virgin olive oil
  • 2-3 Tablespoons
    balsamic vinegar
  • 3 Teaspoons
    fresh thyme, chopped
  • 1 Cup
    walnuts, toasted and chopped


  1. For the Crackers:

    In a large bowl, combine almond flour, salt and rosemary. In a medium bowl, whisk together olive oil and egg

    Stir wet ingredients into almond flour mixture until well combined

    Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness

    Use a cookie cutter or knife to cut the dough into approx. 2 inch crackers.

    Bake at 350° for 12-15 minutes, until lightly golden

    Let crackers cool on baking sheet for 30 minutes, then serve or store in an air tight container for up to a week.

  2. For the Fig Tapenade

    Combine chopped figs and the water in medium saucepan. Cook over medium heat until liquid evaporates and figs are soft, about 5-7 minutes.

    Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, and chopped thyme.

    Season with pink salt and pepper to taste.

    Stir chopped walnuts into tapenade just before serving.

    Garnish with walnut halves and thyme sprigs, if desired.

    Serve with crackers.