Rosemary and Sesame Seed Crackers

These Rosemary and Sesame Seed Crackers were created to go with my Roast Beetroot, Onion + Macadamia Dip and are an absolute winner.

I needed to make some crackers to use in the photo for the dip.

I was originally going to make my Paleo Crackers, but I decided to change them around a bit and make them with rosemary and sesame seeds instead.

So glad that I did! These Rosemary + Sesame Seed Crackers are an absolute winner.  They are easy to make and infused with rosemary and black pepper essential oils. 

Enjoy

Ness xo

Rosemary and Sesame Seed Crackers

Yield: Makes 30-40

These Rosemary and Sesame Seed Crackers were created to go with my Roast Beetroot, Onion + Macadamia Dip and are an absolute winner.

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Ingredients

• 2 cups of almond meal or flour
• 1/3 cup sesame seeds
• 1 tablespoon coconut oil
• 2 eggs
• 1 teaspoon sea salt
• 2 drops food grade rosemary oil
• 2 drop food grade black pepper oil

Instructions

1. Pre-heat over to 180 C | 360 C.
2. Add all ingredients to a large bowl and mix thoroughly until you form a dough. Roll out the dough between two sheets of baking paper until about 3-5mm thick.
3. Cut into squares approximately 3cm wide with a pizza cutter and bake in the oven for 15 minutes or until lightly browned.
4. Let cool for a few minutes before serving with your favourite dip.

Nutrition Information:

Yield: 40 Serving Size: 1
Amount Per Serving: Calories: 63Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 9mgSodium: 57mgCarbohydrates: 4gFiber: 1gSugar: 0gProtein: 2g

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Rosemary and Sesame Seed Crackers

• Author: Vanessa Vickery
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Makes 30 – 40 (depending on the size) 1x

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Ingredients

• 2 cups of almond meal or flour
• 1/3 cup sesame seeds
• 1 tablespoon coconut oil
• 2 eggs
• 1 teaspoon sea salt
• 2 drops rosemary essential oil
• 2 drops black pepper essential oil

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Instructions

Pre-heat over to 180 degrees Celsius.

Add all ingredients to a large bowl and mix thoroughly until you form a dough. Roll out the dough between two sheets of baking paper until about 3-5mm thick.

Cut into squares approximately 3cm wide with a pizza cutter and bake in the oven for 15 minutes or until lightly browned.

Let cool for a few minutes before serving with your favourite dip.

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Notes

Note – If not using essential oils, then add 1 tablespoon rosemary (fresh or dried) and a pinch of black pepper, in place of the essential oils.