Rosemary and Seed Crackers served with Spiced Plum Jelly and Farmhouse Brie



Cracker Ingredients:

½ cup pumpkin seeds

1 cup LSA

1/3 cup sesame seeds

¼ cup chia seeds

½ tsp salt

2 tbsp fresh rosemary

1 cup water


Pre heat the oven to 180 degrees. In a food processor blend the pumpkin seeds until they are a fine crumb and place in a bowl with all of the other ingredients. Mix everything together well. Place baking paper on to two flat baking trays. Divide the mix in half and press each half onto the baking paper until it is about 2mm thick. Bake in the oven for 20-25 minutes until it is starting to go golden brown around the edges and is dried out in the middle. Remove from the oven and allow to cool (it will crisp up as it cools). Break it into rustic crackers in the size that you prefer. Store in an airtight container.


*Try serving these crackers with Evansdale Farmhouse Brie and Port Larder’s Spiced Plum Jelly


Signup for our newsletter!