ROSEMARY AND SEA SALT CRACKERS
{ THESE CRACKERS ARE SURE TO SUIT ANY DIETARY NEEDS, WITH A FEW SIMPLE INGREDIENTS THAT YOU PROBABLY ALREADY HAVE STOCKED IN YOUR PANTRY! }
{ INGREDIENTS }
2 sprigs fresh rosemary, leaves only
100 g tahini
80 g coconut oil
2 eggs
30 g black sesame seeds (see Tips)
80 g coconut flour
½ tsp sea salt flakes, plus extra for sprinkling
2 pinches ground black pepper
{ METHOD }
Preheat oven to 170°C. Set aside 2 baking trays (20 x 30 cm).
Place rosemary into mixing bowl and chop 15 sec/speed 8.
Add all remaining ingredients and mix 10 sec/speed 4, or until a thick dough forms.
Cut dough into 2 even portions. Place each piece of dough between 2 pieces of baking paper and roll out (3 mm thickness). Transfer baking paper with dough onto baking tray, remove top piece of paper and score surface with pizza cutter or sharp knife to form squares (approx. 5 x 5 cm). Repeat with remaining dough portion. Sprinkle dough with extra salt flakes, then bake for 12-15 minutes (170°C), or until browned. Cool completely (approx. 10 minutes), then carefully break apart crackers along scored edges. Serve with your choice of cheese or place into a sealable container until ready to serve.
Tips: You can buy black sesame seeds at specialty food stores, spice stores or online. Alternatively, you can use white sesame seeds in this recipe.
We served these crackers with goat’s cheese, however you can serve them with your favourite cheese or dip. Try serving with the Black tahini and beetroot hummus in this cookbook.

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