1 cup almond flour
½ cup toasted sesame seeds
3 tblsp tapioca flour
¼ cup coconut flour
2 tsp Herbamare Original Seasoning (Herb seasoning salt)
½ teaspoon cracked pepper
3 small eggs
3 tblsp olive oil
½ tsp fresh thyme, finely chopped
2 tsp fresh rosemary, finely chopped
Preheat oven to 180 degrees
Toast sesame seeds on baking tray for 2 minutes. Transfer to large mixing bowl.
Add all flours, Herbamare Original seasoning and fresh herbs.
In a separate bowl, whisk the eggs and olive oil until frothy. Pour into the dry ingredients and mix with a wooden spoon until combined.
Knead until a dough forms. Roll into a large ball.
Place between two sheets of baking paper and roll out until .5cm thickness. Remove top sheet of baking paper.
Slice into thin strips, should make around 40 crackers.
Place in oven on baking paper and bake for about 12-15 minutes or until golden brown.
Allow to cool completely and then separate by snapping.
Store in air tight container.
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