These are the perfect savoury accompaniment for dips and platters. They are easy to make, and you can change the herbs as you please and add 1-2 tsp garlic for a garlic herb variations.

INGREDIENTS

  • 2 1/2 cups almond meal
  • 1 egg
  • 2 tsp fresh rosemary, finely chopped         
  • 1 tsp dried oregano
  • 1 tbs coconut oil, melted           
  • Good pinch Himalayan sea salt

Optional:

  • 2 tbs unsweetened cranberries

METHOD

  1. Preheat the oven to 18OC
  2. Line a baking tray with baking paper.
  3. 2 tbs unsweetened cranberries
  4. Combine the almond meal, rosemary, oregano and sea sa!t in a large bowl.
  5. Beat the egg and coconut oil until well combined.
  6. Add the egg mixture to the almond meal and stir well.
  7. Then use your hands to bring the dough together and ensure it’s combined well.
  8. Place ‘dough’ in the freezer to chill for 7-l0 minutes.
  9. Rol dough out on a sheet of baking paper, it should be only 3m m thick and then cut into squares.
  10. Place the crackers onto the lined baking tray.
  11. Prick the crackers with a fork, then baken the oven for lO-l2 minutes or until just browned.
  12. Allow to cool on a cooling rack, then keep in an a!rtight container for up to 5 days.

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