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