In my great grandmothers herb handbook it says that rosemary can be used for muscle pain, boosting the immune system and helping hair growth and it boosts the memory. As I currently need all the help I can get these crackers have been added to the menu.
Ingredients – makes enough for four people as a side dish
1 cup of ground maize (good quality and non GM)
¼ cup of ground almonds
¼ cup chia seeds
¼ cup of ground flax seeds
salt, pepper, garlic salt and cayenne pepper to taste.
4 sprigs of rosemary
vegetable stock or freshly juiced carrot
1 cup of peas
handful of pine nuts
2 teaspoons of olive oil
salt and pepper to taste
Take a cup of ground maize (good quality, non GM), ¼ cup of ground almonds. ¼ cup chia seeds and ¼ cup of ground flax seeds. Mix the dry ingredients in a bowl and add salt, pepper, garlic salt and cayenne pepper (great for joint pain) to taste. About 4 sprigs of rosemary will be enough or else it can be bitter. Chop these finely and mix in. Add vegetable stock to some warm water and stir in to the dry mix until you have a smooth paste.
Roll out a sheet of cling film or greaseproof paper and spoon out the mix, spreading it thinly around the greaseproof paper. Once you have it roughly ¼ cm thick take a second sheet of cling film or greaseproof paper and smooth it over the paste and, using a rolling pin roll it out a little more until it’s even.
Place in dehydrator and install patience. It’s ready when it’s ready and that’s when it’s crisp. Store in a container with some sprigs of rosemary. The flavour continues to infuse.
They’re made in a dehydrator and take about 48 hours to crisp up.
Preparation For The Dip
No, it’s not avocado with a teaspoon of food colouring, it’s a really tasty pea pesto made with raw peas, salt, olive oil and pine nuts. Whizz up in the blender and eat as fresh as possible. (If you’re not steadfastly raw you can use frozen peas too, these work just as well, if anything, they have more nutrients than store bought peas.)