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 19