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.
- 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
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.
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.