The Wellness Blog

Easy summer entertaining

There is always something magical about a cheese board and how it brings people together – it’s like a party all the time, with food.

Summer entertaining should always be easy and stress free and the same goes with a cheese board. You can use everything you love , from delicious cheese, fresh fruit, some relish or whatever else you have in your fridge. Your guests love that they can pick and taste a variety of flavours, textures and colours all on one board.

I love adding some homemade crackers and these are my favourite go-to healthy, almond flour crackers that my kids also love dipping into some hummus.

Rosemary Almond Crackers (with a hint of lemon)

Ingredients

  • 1 ¾ cup almond flour
  • ½ tsp sea salt
  • 2 Tbsp fresh rosemary, finely chopped
  • 1 tsp lemon zest
  • 1 Tbsp olive oil
  • 1 large egg

Instructions

  • Preheat oven to 200°C
  • In a bowl, mix almond flour, sea salt, chopped rosemary & lemon zest (massaging the zest into the mixture to release the oils)
  • Make a well in the center and add your oil and egg.
  • Mix together until a ball forms.
  • Gather a sheet of baking paper (about 66cm) and fold in half
    Unfold the paper and place the dough onto one side and fold it closed with the other side
  • Roll out your dough between the baking paper, using a rolling pin, until it's a few mm thick (or however thick you want your crakers to be)
  • After rolling, lift the top part of the baking paper, tear that piece off and leave the rolled dough on the bottom piece.
  • Carefully slide the baking paper onto a baking tray and bake for about 10 minutes, checking after 7 minutes.
  • Let it cool to room temperature and then break into shards to the size cracker you want.

Notes

They’re best on same day but you can keep them in an air-tight container for about a week or in the fridge for 3 weeks.
You can then toast in a preheated oven for about 5 minutes before serving and they will taste as if you baked them that day!!
Print Recipe

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Image credits: Brad Peens Photography

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