⏱ Prep time: 15 min
🔥 Cook time: 20–25 min
🍽 Servings: About 32 crackers
🌾 Gluten-free • 🌱 Vegan
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These gluten-free sorghum crackers are thin, crispy, and packed with flavor. Rosemary and lemon bring a fresh artisan touch that feels right at home on a cheese board or appetizer platter.
Made with simple ingredients, they’re easy to prepare and perfect with cheeses, spreads, or simply on their own.
This recipe is made with our Cannelle sorghum flour.
INGREDIENTS
Dry ingredients
100 g Cannelle sorghum flour
70 g ground almonds
40 g ground sunflower seeds
20 g ground flax seeds
1 tsp salt
1 tbsp fresh rosemary, chopped
zest of 1/2 lemon
Wet ingredients
60 ml olive oil
120 ml cold water
Finishing
flaky sea salt
extra rosemary (optional)
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INSTRUCTIONS
1. Preheat the oven
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. Mix the dry ingredients
In a bowl, combine the Cannelle sorghum flour, ground almonds, ground sunflower seeds, flax seeds, salt, rosemary, and lemon zest.
3. Make the dough
Add the olive oil and water, then mix until a smooth dough forms.
4. Roll out the dough
Roll the dough very thinly between two sheets of parchment paper.
5. Cut the crackers
Cut into squares or rectangles using a knife or pizza cutter.
6. Add the finishing touch
Sprinkle with flaky sea salt and a little extra rosemary.
7. Bake
Bake for 20–25 minutes, until the crackers are golden and crispy.
8. Cool
Let cool completely before serving for maximum crunch.
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CANNELLE TIP
– Roll the dough as thinly as possible for extra crispy crackers.
– Use a pizza cutter for quick and even cuts.
– The crackers will continue to crisp up slightly as they cool.
– Store in an airtight container to keep them crunchy for several days.