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.         

Ingredients:

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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