Rosemary Crackers

February 21, 2015
1. Rosemary Cracker-min

There is no better way to get your hands on recipes that end up being favourite than to have then given to you from family or a friend. They are usually recipes that have been tried and tested with little tweaks made along the way to perfect them in something totally delicious! So this recipe I had passed onto my by a family friend after a recent holiday, and of course I had to make a few little adjustments to make it fructose friendly, but I’m starting to become a master at that now!


  • 2 cups plain spelt flour
  • 2 tsp baking powder
  • 1 ½ tsp sea salt flakes
  • 2 cups buttermilk
  • ¼ cup raw sugar
  • ¼ cup rice malt syrup
  • ½ cup pecans (roughly chopped)
  • ½ cup pumpkin seeds
  • ¼ cup sesame seeds
  • ¼ cup flaxseeds
  • 2 tbsp freshly rosemary (chopped)
  • 2 tbsp parmesan cheese (grated)


  1. Preheat your oven to 180˚C and toast the pecans and pumpkin seeds for around 5-7 minutes. Allow to cool.
  2. In a mixing bowl combine the spelt flour, baking soda and salt. Whisk to combine and then add the butter milk, raw sugar and rice malt syrup until just combined. You might find this easier if you heat your rice malt syrup in the microwave for about 20 seconds first.
  3. Add remaining ingredients and stir until well combined then spoon the batter into 2 greased loaf tins, baking at 180˚ for around 30 minutes or until a skewer comes out clean.
  4. Remove from the oven and allow to cool completely. Wrap well in cling wrap and place in the fridge overnight.
  5. The next day preheat your oven to 160˚C and remove your loaves from the fridge. Slice as thinly as possible with a sharp knife and place as a single layer onto a greaseproof paper lined tray.
  6. Bake for 12-15 minutes and then turn each biscuit. Place back in the oven for a further 12-15 minutes or until golden brown. Allow to cool completely and store in an airtight container.


You’ll be able to impress all your friends and family with the gourmet little crackers! They are delicious just on their own or on a cheeseboard (if your dairy tolerant) or charcuterie plate. They pair amazingly well with a really sharp aged cheese, and even better aged cheeses are usually FODMAP friendly! Dependent on your ability to digest seeds and nuts you may need to limit your intake, I personally have found them easily digestible and yummy!





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  • Reply leslie May 14, 2015 at 10:33 pm

    Thanks for these…would they work with normal flour or another mix?

    • Reply Melissa June 9, 2015 at 12:49 pm

      Hi Leslie. Yes they would work fine with normal flour if you can tolerate the fructans :) Enjoy!

  • Reply Ferna May 24, 2016 at 1:23 pm

    I made these on the weekend. I took them to a get together & they got lots of comments. Thanks for the great recipe. I just found it hard to cook them evenly in the second cooking process.

    • Reply Melissa May 24, 2016 at 1:49 pm

      Thanks for the feedback Ferna, it can be a bit tricky to get even cooking. Make sure your slices are as even as possible. I often remove slices as they are ready leaving the others to cook for a little longer.

      • Reply Ferna June 5, 2016 at 9:15 am

        Thanks for this great recipe. I am preparing to make them again for another gathering. Just writing up my shopping list. Do you cook them fan forced or just straight baking oven?

        • Reply Melissa June 5, 2016 at 4:29 pm

          Hi Ferna, I use a fan forced oven which is probably slightly more even temperature. If you don’t have fan forced just keep a close eye out for any hot spots in your oven.

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