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Rosemary Crackers

Free from nuts, seeds, gluten, grains and dairy.

 

Easy to make, delicious with fresh or dried rosemary and perfect as a snack with your fave healthy dip.

Ingredients

3/4 cup green banana flour
1/2 cup arrowroot flour
1 tsp pink salt
4 tbsp dried organic rosemary
2 pastured eggs
1/4 cup oil (liquid coconut oil or ghee work well)
1 tbsp filtered/spring water

Handy items to have

  • Flat oven tray

  • Mixing bowl

  • Silicone spatula

  • Rolling pin

  • Baking paper

  • Sieve

Method

  1. Pre-heat oven to 170 degrees Celsius (fan-forced)

  2. Sift the flour and arrowroot into a mixing bowl

  3. Add the remaining ingredients and stir to combine. Roll mixture into a large ball with your hands and leave in the bowl for a few minutes

  4. Place a sheet of baking paper (the size of the oven tray you're using) on the bench, place the ball of dough onto the centre then grab another sheet of baking paper to place on top (to prevent the mixture from sticking to the rolling pin). Using a rolling pin roll the dough out evenly and thinly, to about 4 mm high. The thicker the mixture the more bread-like the end result will be, while a thinner cracker is ideal

  5. Discard the top sheet of baking paper then using a knife and ruler or the edge of a light rectangular chopping board, gently slice the dough horizontally and vertically into even squares. I find it best to cut with an up and down motion all the way along a line instead of slicing straight through as this can cause the dough to spread and break

  6. Use a fork to create a 'dotty' pattern across the crackers then place the sheet of baking paper holding the dough onto an oven tray and place in the oven to cook for about 15 minutes or until the edges have browned a little. The longer it's in the oven the firmer the crackers become, so you may wish to test one and cook longer if you prefer that texture

  7. Once cooked remove from the oven, allow to cool then separate the crackers along the cut lines. They should come apart easily

  8. Serve with your favourite healthy dips

  9. Store any leftover crackers in an air-tight container out of the fridge for 2-3 days, or in the fridge but keep in mind when refrigerated the crackers may firm up and the texture will change slightly

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Questions or comments about this recipe?

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