This recipe is one I whipped up last weekend in a cooking frenzy to feed my family in my absence.
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. There you go. Crackered!
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- 2 sprigs of fresh rosemary, foliage only
- 270 Grams Almonds blanched BUY
- Pink Salt Flakes to taste BUY
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
- 1 egg
Preheat oven to fan forced 150°C.
Place rosemary, almonds and salt into Thermomix bowl and mill 5 sec/speed 8.
Add EVOO and egg and mix for 10 sec/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.