Rosemary Chilli Crackers
These crackers are gluten-free. Use with dips.
Servings: 20 slices
Equipment
- Large Baking tray
Ingredients
- 250 grams Almond Meal
- 125 grams Sunflower Seeds Ground
- 125 grams Pumpkin Seeds Ground
- 30 grams Chia Seeds
- 30 grams Sesame Seeds Black and White
- 45 grams Rosemary Finely chopped
- 30 grams Cheese - Parmesan Finely grated
- 5 grams Chilli Flakes
- 1 clove Garlic crushed
- Salt and Pepper to taste
- 1 small Lemon Zested and Juiced
- 45 ml Cold Pressed Olive Oil Extra Virgin
- 45 ml Water Filtered
Instructions
- Preheat the Oven to 170 degrees C
- Line baking tray with Baking paper.
- Combine the Almond meal, seeds, rosemary, parmesan, chilli flakes and garlic in a medium mixing bowl.
- Season to taste with Salt and Pepper.
- In a jug combine the lemon zest and juice, olive oil and water.
- Gradually pour the wet ingredients into the bowl and whisk to combine.
- The mixture should be sticky but not too wet, making it easy to spread.
- Spread the mixture evenly and thinly on the prepared tray.
- Bake for 15 - 20 minutes.
- Remove from the oven and cut into rectangular crackers while the mixture is still warm.
- Turn the crackers over and cook for another 10 - 15 minutes or until crisp.
- Remove and cool on the tray.
- These crackers can be stored in an airtight container for up to 5 days ( If not already eaten)
- Enjoy
