Crispy Rosemary Crackers

This recipe allows you to use the Okara you obtain while making homemade almond milk. If you do not have Okara, just replace with almond flour. This crackers super thin, crispy, vegan & gluten free. They are perfect for an healthy alternative to dip in hummus and tzatzki !

Crispy Rosemary Crackers (made from Okara)

4 from 6 votes
Difficulty: Easy


Prep time


Cooking time




  • 100 gr of rice flour

  • 70 gr of Okara (or almond flour)

  • 1/2 teaspoon of baking powder

  • 1 teaspoon of chopped rosemary

  • 1/2 teaspoon of sea salt

  • 1 tablespoon of olive oil

  • 7 tablespoon of water


  • Pre heat oven to 170°C.
  • Combine all the dry ingredients (rice flour, okara, baking powder, chopped rosemary & sea salt) and mix well. Then add olive oil & water.
  • Form a ball with the dough. Transfer to a clean surface lined with baking paper. Put another sheet of parchment paper on top and use a rolling pin to roll the dough slightly.
  • With a knife cut the dough into squares. If you have patience, try other shapes 🙂
  • Bake for about 15 minutes or until slightly golden brown. Remove from oven and let cool.
  • 𝔹𝕠𝕟 𝕒𝕡𝕡𝕖𝕥𝕚𝕥 💚🌈🌿

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