This is a handy gluten and dairy free cracker with a lovely flavour of rosemary and sea salt. They are softer than a regular cracker but are a good base for your favourite toppings and can be kept in the freezer and used as required.
1 cup of organic sesame seeds
1 cup of organic pumpkin seeds
1 cup of organic sunflower seeds
1 generous tablespoon organic coconut oil
1 generous tablespoon raw organic honey
1 heaped tablespoon fresh rosemary
1/2 teaspoon sea salt
1 cup filtered water
Place all of the ingredients into the food processor and blend until smooth.
Spoon the mix into a tray (mine was 24cm x 34cm) generously lined with baking paper so it hangs over the edges and spread out smoothly with a spatula until even across the pan.
The mixture should be about 1/2 cm thick across the tray. Bake in a 180 degree celsius oven until turning golden around the edges.
Remove from the oven and carefully lift the mix onto a flat surface by grabbing the edges of the baking paper. Cut into slices using a pizza cutter or something similar.
Lift back onto the tray and return to the oven and bake until golden.
Let cool in the tray and then carefully remove with a spatula and place on the cooling rack.
You can eat these bars fresh or place in the freezer to use later on.
When l use these crackers from the freezer l quickly place them under the grill and they are ready to be used. You can eat them plain but l prefer to use them as a base for toppings which will increase the nutritional content.
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