Peppered Fennel Rosemary Snackers

Ever tried making your own crackers? Well today’s the day…especially when they’re this easy to make and taste so good! These herby dudes feature a great flavour combination – pepper, fennel and rosemary – and they make the most delicious snack on their own, as accompaniment to dip or soup, or topped with the likes of sundried tomato or quality cheese.

Makes one bowl of snackers

1 cup almond meal
1 tablespoon flax seeds
1 tablespoon sunflower seeds, roughly chopped or crushed
1 teaspoon fennel seeds
2 teaspoons fresh rosemary
½ teaspoon ground black pepper
generous pinch of Himalayan salt
1 tablespoons extra virgin olive oil
3 tablespoons water

1. Preheat your oven to 170 degrees Celsius conventional
2. Mix all the dry ingredients in a bowl
3. Add the olive oil and water
4. Mix together with a spoon or your hands until combined into a dough - I recommend getting in there with your hands…it’s much more fun!
5. Transfer to a lined baking tray and press it out with your hands or a rolling pin until it’s quite thin (about ¼ centimetre thick)
6. Using a knife or pizza cutter, cut the dough into whatever shape you like…rectangles, squares, sticks,, triangles, circles, etc
7. Add an extra sprinkle of pepper and salt over the top, then pop them into the oven and bake for 14 - 18 mins or until they're starting to golden on the edges and are smelling deeelicious (make sure you check them regularly as they can burn quickly!)
8. Allow to cool before serving so they crisp up. Enjoy!