OH! Magazine - Australian Version February 2014 (Australian Version) | Page 19
( OH YUM )
MEG
GILLMER
SEEDED ROSEMARY CRACKERS
If I had to exist solely on crackers, dip and
cheese, I think I’d be a happy woman. However,
when I say ‘crackers and dip’, I’m talking about
quality, homemade, seeded crackers, herbed
almond cracker bread and parmesan ‘bread’
sticks; not your Jatz and French onion varieties!
These crackers are easy to make and have an
earthy flavour due to the dried rosemary. And
they’re loaded with seeds and spices. Whether
you dip them in a roasted carrot and cumin dip,
creamy tahini or beet and cashew, you simply
can’t beat these tasty morsels! And the best
part is they are completely grain-free, dairyfree and vegan-friendly.
What you’ll need:
3 tablespoons chia seeds
1 cup flax seeds
1 cup water
3 tablespoons pepitas
3 tablespoons sunflower seeds
3 tablespoons sesame seeds
1½ teaspoons salt flakes
3 tablespoons dried rosemary
How to make it:
• Preheat oven to 100ºC. Line a large baking
sheet with baking paper.
• Put chia, flax and water in a large bowl. Stir
and leave for 15 minutes.
• Combine pepita, sunflower seeds, sesame
seeds, salt and dried rosemary to flax
mixture and stir well.
• Spread
the mixture evenly on the lined
baking sheet and bake at 100ºC for 90
minutes.
• Turn crackers over and continue to bake for
another 90 minutes.
• Turn the heat off, let it cool inside the oven,
and when completely cooled, break the
crackers into rough pieces.
( OH! MAGAZINE ) ISSUE 7
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