I am a huge Donna Hay fan, have all her books and my ipad is filled to the brim with each and every magazine. Late night reading for me will usually be hours of pure joy as I page through her recipes again and again whilst drooling over the beautiful images by William Meppem, one of my favourite food photographers.
These nutritious Rosemary, Chia and Parmesan crackers are just one of these amazing recipes, providing a healthy snack for any time of the day. Almonds, sunflower seeds, chia seeds, rosemary and parmesan are the key ingredients, with each one having their own health benefits. I like to make mine as thin as possible as I love crisp crackers. Rolling the mixture paper thin can be a bit of a challenge but you can make them as thick or thin as you like as long as you make sure that they are crisp when baked.
How to make the crackers : Place the almonds, sunflower seeds, chia, rosemary, salt and pepper in a food processor and process for 30 seconds or until the mixture resembles fine breadcrumbs. Place the mixture in a large bowl and add the Parmesan, baking powder, egg, oil and water and stir well to combine. Once this is done, divide the mixture in half and roll out each portion between 2 sheets of non stick baking paper to 5mm thick. Another way to roll them, which I find the best for me, is to place half the mixture on a silpad baking sheet on a tray, cover the mixture with baking paper and roll out. This means your crackers are on a surface ready for baking. Cut into squares and bake until crisp.
My favourite way to eat them is served with cheese and onion marmalade on a mezze platter, or with delicious pico de galo and chunky guacomole h ere or pumpkin hummus here .
