Almond, Parmesan and Dill Crackers.

I have never made homemade crackers so today I thought I would give it a whirl.

I started with Bob’s Red Mill almond meal/ flour.  This stuff is pure heaven.  I am somewhat of a nut queen, so anything with nut ingredients is OK in my book. {FODMAPers almonds do have some FODMAPs so cut off amount is 10 almonds which is probably close to 1-2 tablespoons of almond flour}

Almond flour makes a great crust to chicken cutlets instead of using flour or bread crumbs.  I thought it would add a nice texture to homemade crackers so I added it to my recipe!  I also added some grated Parmesan cheese and fresh dill.

Adding fresh herbs to any recipe really makes it so much more tasty and special.  I think all food should have some degree of specialness.

I also dampened  the mixture to help it spread out with a wee bit of almond milk but if you wanted to you could use a bit of regular milk or even a heaping tablespoon of plain Greek yogurt.

Add the ingredients together in a bowl and stir until well blended, then roll out the mixure.

Cut into squares.

Place on cookie sheet and then into oven and bake up into golden brown yummy crackers!

These crackers are nice and cheesy….mmmmmmm….GOOD!

I would make them a little thinner next time but this recipe is a keeper!

Almond, Parmesan and Dill Crackers (low FODMAP recipe)


  • Limit to 4 crackers per serving
  • 1 cup almond flour
  • 1 cup Parmesan cheese, grated
  • 1-2 TB fresh dill, thyme, or rosemary, chopped fine
  • 1/4 cup unsweetened almond milk, lactose free cow's milk or 1-2 TB Greek yogurt


  1. Mix almond flour, Parmesan cheese and herbs in medium bowl.
  2. Add in milk or yogurt until blended.
  3. Roll out dough between 2 pieces of parchment papers until very thin ( I did about 1/8 inch but you could thin out even more)
  4. Place on lightly oiled cookie sheet and bake at 300 degrees for about 15-20 minutes depending on how thin you rolled out the dough, the thinner crackers take less time.