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Rosemary Chilli Crackers

These crackers are gluten-free. Use with dips.
Prep Time15 minutes
Cook Time35 minutes
Course: Snack & Desserts
Cuisine: Kiwi
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