Preheat oven to 350 degrees F. Lightly brush the 4 mini loaf pans (5 1/2 x 3) with some of the rosemary olive oil (about a tablespoon for all four pans).
Mix all the ingredients EXCEPT for the milk, honey, maple syrup and oil, in a large bowl.
Add the almond milk, one tablespoon of rosemary oil (OR regular olive oil) maple syrup and honey to the bowl and stir until everything is well combined. (This will be a very loose batter. It will not be thick.)
Evenly distribute the mix between the 4 loaf pans. Bake for about 30 minutes, until golden brown and a toothpick inserted in the center comes out clean. If the toothpick has batter or crumbs on it, let bake another 5 minutes.
Remove from the oven and let them cool in the pans for 10 minutes. Run a knife around the edges to loosen from the pans then remove and let cool completely on racks.
Once completely cool, wrap the loaves in foil or plastic wrap and pop in the freezer for a couple of hours. You want those loaves firm and ready for slicing.
Preheat the oven to 300 degrees F.
Using a serrated knife, slice the partially frozen loaves as thinly as you can – remember, these are crackers. I got about 20 crisps/crackers from each loaf.
Put the slices in a single layer on a dry baking sheet and bake for 15 minutes on one side, then gently flip them over and bake about 15 minutes more. Watch carefully to be sure they don’t burn. This second bake is to dry them out and create that crispy, cracker texture.
Remove from the oven and let them cool on the baking sheet or put them on a rack to cool faster. Pack in an air tight container until ready to use. Serve with your favorite cheese and dips on your cheese boards. Enjoy.