A boring title methinks...but I have been studying good blogging habits and to my horror found I have comitted the cardinal recipe blogging sin; not naming my post correctly...being silly, in other words! This means all you search engine recipe junkies cannot find my recipes because, 'Going Crackers' does not come up in google when 'Crackers' is the search term!
So in an effort to help more readers find my recipes, I have taken the Oath of Truthful Titles, (yes that would be OTT)...no more crazy lady rants...well in the title at least.
I am sitting at present in Alice Springs airport waiting for my flight home to Perth after a whirlwind trip to cook with Cyndi O'Meara. What a beautiful place this is and I must say, unexpectedly so from my perspective. I think I thought I was flying into a flat desert, but quite the contrary. Stunning scenery and iconic Australian landscape that needs further investigation with the family...but I digress.
This recipe is one I whipped up last weekend in a cooking frenzy to feed my family in my absence (do they appreciate it?? NO!)
It is adapted from a recipe on Elana's Pantry, a fantastic Gluten Free site that I frequent, though there are ingredients used that are unavailable in Australia. As usual, I knew there was an easier Thermomix version and so this; fantastic Almond and Rosemary crackers. I must say I have gone down this path before, but always added flour to make more of a shortbread. I now have a whole gamut of other ideas based on this method, so hold on to your Thermomixes...here we go! Almond and Rosemary Crackers.
Add different herbs of choice according to what you have growing in your garden. Other good matches would be basil, oregano, paprika, or add garlic and 40g of good Parmesan to the nut mix before milling together.
So there you have it kids, not as boring as one may think...and all as I sit in an airport, gotta love it...
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- 2 sprigs of fresh rosemary, foliage only
- 270 g blanched almonds
- Celtic sea salt to taste
- 1 tbsp EVOO
- 1 egg
Preheat oven to fan forced 150°C.
Place rosemary, almonds and salt into Thermomix bowl and mill for 5 seconds on speed 8.
Add EVOO and egg and mix for 10 seconds on speed 6 to form a dough.
Roll out between 2 sheets of baking paper as thinly as possible and score with a pizza cutter into desired shapes. Sprinkle with additional salt grains if desired and press into the dough with a piece of baking paper.
Bake for 15 minutes until crisp. To complete ‘crisping’ process, break crackers apart and turn over and return to turned off oven to dry out.
Serve with cheese platter.