rosemary, sesame & linseed crackers

January 29, 2014

There’s no lengthy story behind this one. As my body is much happier if I limit grains, I often use almond meal or coconut flour in place of wheat flour. This recipe has been adapted from a version on Elana’s Pantry (you can watch a video of the process here); and came about when I recently found myself in possession of a great deal of delicious cheese and I needed a vessel on which to carry my bounty from the picnic basket to my belly.

I decided to adapt Elana’s recipe to halve the amount of rosemary (as I thought 2 Tbsp made it too strong a flavour). So to increase the nutritional value I added sesame seeds (high in calcium for bone strength and magnesium for respiratory and vascular health); and linseeds (one of the most potent sources of omega 3 fatty acids (to reduce inflammation, brain nourishment and heart health).

The best thing about this recipe is that it’s quick and easy and has so few ingredients, most of which I always have in the pantry / garden. You can also just swap out the rosemary/seeds for 2 tablespoons of any fresh herb/seeds you like. Or simply replace with half a teaspoon each of freshly cracked pepper and sea salt for milder tasting crackers.

Makes: about 30 crackers (depending on how large you want your crackers)

ingredients

  • 2 cups almond meal
  • ½ tsp sea salt
  • 1 Tbsp fresh rosemary – finely chopped
  • ½ Tbsp linseeds
  • ½ Tbsp sesame seeds
  • 1 free range egg
  • 1 Tbsp extra virgin olive oil

method

  1. Pre-heat oven to 180°C.
  2. Place almond meal, salt, rosemary and seeds in a large mixing bowl and stir to combine.
  3. In a separate medium bowl, whisk together egg and olive oil.
  4. Add wet ingredients into dry ingredients and stir well until all combined and shape into a ball.
  5. Roll the dough between 2 pieces of grease-proof paper* with a rolling pin (or straight-edge wine bottle) until they are at your desired thickness – I make mine about ⅓cm (a third of a centimetre) thick.
  6. Cut the dough into squares/rectangles with a pizza cutter or sharp knife (form any edge scraps into another ball and repeat step 5 for another smaller batch).
  7. Slip the bottom sheet of crackers onto your baking tray, and bake for 12-15 minutes until crispy.
  8. Let the crackers cool on the baking sheet for 15 minutes.

These will store in an air-tight container for up to a week.

* Tips: To make life easier, pre-cut the bottom piece of grease-proof paper to fit your baking tray.

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