Rosemary & Parmesan Crackers

Jun 22nd
Rosemary4

A wine tasting you say!?

Well, but of course! But… What shall we snack on while tasting these wines!?

Cheese!

Obviously.

Now, I’m not one to pass off the opportunity to have a sip of wine here and there, so when duty called…

With our wedding coming up (less than 60 days to go! Arghhhh!) we needed to taste some wines to be served at the reception.

I suggested the brilliant idea of tasting the reds with a nice spread of cheese. So I popped over to the local store, and bought myself a good selection of quality cheeses.

Danish Blue, Goats cheese, Camembert, Smoked Brie & Gouda – with that sorted I searched the shelves for a chutney to accompany (that contained no wheat or corn flour as a thickener) and set off home to assemble the cheeseboard!

But… wait a minute! What am I going to serve the cheese on!? I can’t very well serve them a-top a generic cheese cracker – No. This called for a primal cracker like no other!

I took the recipe I used for my Onion and Sesame Almond Crackers and flipped it a few degrees to make these delectable cracker babies. By swapping a few of the flavour elements and adding in some shaved parmesan cheese (because the cheeses on the cheeseboard weren’t nearly enough, obviously) I transformed some punchy crackers into serious taste-bud spiking gems!

Like the crackers I’ve made before, these are simple to throw together, easy to bake and satisfy the primal eater’s need for something to put that cheese onto (assuming, of course, you’re one of those primal eaters that can tolerate dairy).

On top of the fact that these hold up some fabulous flavours, they’re also gluten free!

Rosemary and Parmesan Almond Crackers

Makes:50 pieces  Takes:35mins

Ingredients:
2 cups Ground Almonds
2 Tbsp Dried Rosemary
2 Tbsp Grated Parmesan Cheese
2 Tbsp Sesame Seeds
1/2 tsp Onion Granules
1/4 tsp Sea Salt
1 Egg (beaten)
2-3 Tbsp Extra Virgin Olive Oil

  • preheat oven to 180 C/350 F
  • measure and combine all dry ingredients – mix well
  • add beaten egg and olive oil mix until it forms a ball
  • divide mixture in 2
  • roll between 2 pieces of parchment paper until about 2-3mm thick. score the surface into desired size and shape of crackers
  • place onto a baking sheet, bake for 20-30mins until golden brown
  • cool on wire rack, break apart and serve as desired

I chose to serve these with a cheese board but they could be just as delicious if served up with some dips or used as part of a lunch box.

I’m looking forward to playing around with a few more flavour combinations!

… Now I’m sure you’re wondering how the wine tasting went – aside from the delicious cheese and crackers of course. Well, Let’s just say we finally came to a decision and we were all pretty merry by the end of it!

Good Times!