Rosemary and Parmesan Crackers
Rosemary is a lovely spicy and warming herb that has been hailed since ancient times for its medicinal properties. It can improve digestion, heartburn, gas, and poor appetite and is also an anti-inflammatory,helping to prevent brain ageing. It gives protection to the eyes against macular degeneration.
175g ground almonds
150g parmesan cheese, finely grated
40g hemp seeds
2 tbsp chopped rosemary or 2 tsp dried rosemary
½ tsp onion powder
2 large eggs
½ tsp sea salt
Heat the oven to 190C (170C fan)
Put the dried ingredients into a large mixing bowl and whisk to combine and break up any lumps.
Pour the egg mixture into the dry ingredients and mix until a dough forms. It may seem a little dry and crumbly – just keep pressing it together.
Tear greaseproof or baking paper to the size of your oven trays. Divide the mixture in half, form into a ball and place on the paper.
Cover each with another sheet of greaseproof paper and use a rolling pin to roll out the mixture. You want to get them about 3mm thick ideally so they’re nice and crispy but don’t worry if they’re a little thicker.
Once rolled out, use a sharp knife to cut into shapes – you can make up to 100 small crackers.
Place in the oven and cook for 15 mins but keep an eye on them so they don’t turn too brown.
Remove from the oven and use the knife to go over the cut marks you made earlier. This will help the crackers snap apart.
Leave to cool.