Rustic Olive Oil Crackers with Rosemary & Rock Salt

High-Fibre, Heart-Healthy, Hormone-Supportive, Mineral-Rich, Gut-Friendly, Savoury + Nourishing

There’s something so satisfying about making your own crackers from scratch, especially when they’re crafted from wholesome, earthy ingredients that not only taste incredible but deeply support your body. These Rustic Olive Oil Crackers with Rosemary & Rock Salt are golden, crisp, and full of that slow-baked, homemade flavour that feels grounding and nourishing. Most store-bought crackers are loaded with inflammatory oils like canola or soybean, unnecessary sugars, and refined, bleached flours that do nothing to support your gut, hormones, or energy. When you make your own, you’re in full control, choosing high-quality ingredients that love your body back and leave you feeling good after you eat them. Made from wholewheat or spelt flour for natural fibre and minerals, extra-virgin olive oil for heart-healthy fats and hormone support, and fresh rosemary for its antimicrobial and anti-inflammatory benefits, they’re as nutrient-dense as they are flavourful. A touch of flaky rock salt brings out the rich, nutty undertones of the dough and adds that perfect crunch. Perfect alongside soups, hummus, or a nourishing charcuterie board, these crackers bake up beautifully crisp, store well, and complement everything from roasted red pepper dip to a wedge of cashew cheese or your favourite fall soup.

Ingredients (Makes About 24 Crackers)

1½ cups wholewheat flour or spelt flour
½ teaspoon fine sea salt
1 tablespoon fresh rosemary, finely chopped
¼ cup extra-virgin olive oil
½ cup warm water, plus more as needed
1 teaspoon raw honey
Flaky Maldon salt, for topping
Optional: freshly cracked black pepper or garlic powder

Method

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a mixing bowl, whisk together wholewheat or spelt flour, fine sea salt, and chopped rosemary until evenly combined.
Drizzle in the olive oil and honey (if using), then gradually pour in the warm water, mixing with a fork until the dough begins to come together.
Knead gently by hand until the dough is smooth and firm, adding an extra teaspoon or two of water if needed.
Divide the dough in half. Roll one portion between two sheets of parchment paper until very thin—about ⅛ inch thick. (The thinner the dough, the crispier the crackers will be.)
Peel away the top layer of parchment, cut into rustic squares or rectangles, and brush lightly with olive oil.
Sprinkle generously with flaky rock salt and black pepper (if desired).
Transfer to the prepared baking sheet and bake for 12–15 minutes, or until golden brown and crisp around the edges.
Let cool completely on a wire rack before transferring to an airtight container. They’ll stay perfectly crisp for up to 1 week.

Serving Suggestions

Serve with Savoury Miso Garlic Hummus or your favourite dip.
Pair with Creamy Soup for a cozy, balanced meal.
Add to a charcuterie board with olives, roasted nuts, and cashew cheese.
Crush and use as a topping for salads or roasted vegetables.

Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist