Rosemary, Chia and Parmesan Crackers (makes 55) These gluten free and low-carb crackers are absolutely delicious, I recently had friends to stay, one of them a Celiac, I made these crackers for him to be able to eat with a cheese platter they were a huge hit with not only him but also everyone else around the table who had the choice of regular crackers as well as these. They are great eaten with cheese or with paté such as my easy liver paté see recipe here . Rosemary, chia & parmesan crackers served with a slice of roasted pear, blue cheese & honey Ingredients: 80g almonds 150g sunflower seeds 90g white chia seeds 2 tbsps chopped rosemary 1/2 tsp sea salt flakes 1/2 tsp cracked black pepper 40g finely grated parmesan 1/2 tsp baking powder 1 egg 1 tsp extra virgin olive oil 1 tbsp water Method: Preheat oven to 160˚C. Place almonds, sunflower seeds, chia seeds, rosemary, salt & pepper in a food processor and process for around 30 seconds until the mixture looks like fine breadcrumbs. ​ 80g almonds, 150g sunflower seeds, 90g white chia seeds, 2 tbsps chopped rosemary, 1/2 tsp sea salt flakes, 1/2 tsp cracked black pepper Put mixture into a large bowl, add the parmesan, baking powder, egg, oil and water and stir well to combine. 40g finely grated parmesan, 1/2 tsp baking powder, 1 egg, 1 tsp extra virgin olive oil, 1 tbsp water Divide the mixture into 2 and roll each portion between 2 sheets of non-stick baking paper to a thickness of 5mm. Cut into 4cm squares and place on 2 large oven trays. Cook for 30 mins or until crisp. Cool on the trays then store in an airtight container for up to 3 weeks. Rosemary, chia & parmesan crackers served with chicken liver paté and a homemade courgette chutney. Notes on Ingredients: Rosemary grown in Click & Grow Smart Garden Parmesan from Toons Bridge Dairy & The Real Olive Company, The English Market Nuts & Seeds from Mr Bells Global Food Emporium, The English Market