Naturally gluten-free, nutrient dense and anti-inflamatory. These crackers are super quick and easy to make and have the perfect amount of crunchiness. Enjoy with cheese, spreads or make canapés!

Tiger nuts have become popular in the recent years amongst gluten-free eaters. Their flour is slightly sweat and can be used in baking, smoothies or breaded foods. They are not a nut but a tuber, what makes them naturally gluten free and rich in nutrients.


I was amazed when I first started seeing them in the UK and all over the internet, as in Spain they have always been present as the main ingredient in horchata. But now that they are widely available I decided to start using them in my recipes and they are truly great in these crackers.


I love cheese and spreads but since I started eating gluten-free I had given up on crackers. Gluten-free crackers aren’t particularly easy to find and if you do find them they tend to be expensive, depleted of nutrition, and often made with trans fats and sugar.

Only recently I decided to try and make my own, and now I am a bit addicted to them (must admit!). They are really easy (and this comes from a person that it’s not a good baker) and simple, but full of flavour.

With the addition of turmeric and gelatine, these crackers also help to fight inflamation on your body and heal your gut, which makes them twice as good! Recipe if sugar free, nut free and paleo, so it works for many health concious dieters.


Enjoy with spreads, cheese or as a base for canapés at your next party!


Rosemary & turmeric gluten free crackers

Tiger nut rosemary cheese crackers recipe

Servings: 4   |   Preparation time: 10 min  |   Cooking time: 12 min


  • 1 cup – tigernut flour
  • 1 tbsp – nutritional yeast
  • 1 tbsp – chia seeds
  • 1.5 tbsp – coconut oil, melted
  • 1.5 tbsp – extra virgin olive oil
  • 1 tbsp – gelatine powder
  • 1/4 cup – water
  • 1 tsp – apple cider vinegar
  • 1 tsp – turmeric powder
  • 1/2 tsp – sea salt
  • 1 tsp – freshly ground pepper
  • 1 tsp – dried rosemary


  1. Put the tigernut flour into a bowl and make sure it doesn’t have any lumps. If it does try and break them with the help of a spatula or through a sieve.
  2. Mix in the chia seeds, turmeric, salt, pepper, rosemary and nutritional yeast.
  3. Warm up the water and dissolve the gelatine in it until there are no lumps.
  4. Melt the coconut oil and combine with the olive oil.
  5. Pour the liquids over the dry ingredients and mix well until you get a thick dough.
  6. Line a baking sheet with non-sticking paper. Press the dough onto the paper and cover with another sheet of paper. With the help of a pin-roll or bottle roll the dough pressing in all directions until you get a thin layer of about 2 to 3mm / 0.1 inch.
  7. Then remove the top paper and cut the dough into squares or your preferred shape.
  8. Bake at 180C / 350 F for 12 min or until the crackers are starting to become golden.