Brendan and I will be travelling around Europe in about a months time! It’s exciting. But it also means I’m doing an awful lot of planning and booking right now, and not a lot of cooking.

However, I do manage to make time in the kitchen when I really want to. Even if that time (as it was with this recipe) is 1am in the morning. All I can say is “Sorry neighbours… Sorry for using the Vitamix at 1am in the morning”.

To give some context to why I was making crackers at 1am in the morning, first you must understand my usual routine. On a usual weekend (not a pre Europe departure one) I will make a batch of what I call ‘Cashew Bread’, which is essentially bread made from cashews rather than flour. I absolutely love this alternative to regular bread of any kind. It’s dense and tastes somewhat like butter cake, but manages to fill me up without making me feel bogged down like normal bread does.

Anyway, enough about the bread – I will post that recipe soon! Unfortunately, this weekend I’d missed my chance to cook cashew  bread but still craved something satisfying. So I turned to these before my foodie guilt kicked in for not making anything…

Along with my ‘Cashew Bread’ I’m usually not without a batch of hung yoghurt in the fridge. If you read my post on Coconut Yoghurt you’ll see how I can’t go a day without yoghurt – and I think this is one of the reasons why. This yoghurt has an amazing texture, plus the wonderful tang of natural yoghurt. It’s like cream cheese, made of yoghurt!

Rosemary & Garlic Crackers
(Makes 20 Crackers – feel free to double)

1 cup finely ground almond flour
1 TBSP garlic infused olive oil (or use 1/2 tsp minced garlic)
2 tsp lemon juice
1/2 tsp pink himalayan salt
1 sprig rosemary, washed and chopped

1. Pre-heat oven to 180 degrees Celsius (350 Fahrenheit).

2. Blend all ingredients in a small food processor until it comes together in a ball. The mixture will be soft and easily mouldable.

3. Lay one sheet of parchment paper on the bench, shape the dough into a disk and lay in the middle of the parchment paper. Lay another sheet of parchment paper atop the dough and use a rolling pin to roll into a rectangle about 5 millimetres in thickness.

4. Cut the rolled dough into crackers, about 3cm by 4cm, and lay on a baking tray lined with parchment paper. Sprinkle with salt.

5. Bake in pre-heated oven for approximately 10-12 minutes, turning once.

6. Remove and cool on tray for a couple of minutes until cool enough to handle.

7. Enjoy with some of your Hung Yoghurt (recipe below).

Hung Yoghurt
(Makes a little under 1 cup)

1 tub of organic full fat yoghurt
Cheesecloth/nut milk bag (I use my nut milk bag)

1. Place 1 cup of your yoghurt into two layers of cheesecloth or your nut milk bag.

2. Bunch the cheesecloth up and tie to the handle of a wooden spoon. I use my nut milk bag and tie a tight knot around the handle of my wooden spoon.

3. Hang over a bowl for 12 – 24 hours, depending on how dry you would like your hung yoghurt to become. Some people keep this out on the bench at room temperature, I like to leave mine in the fridge. You will notice a considerable amount of liquid drip into the bowl, this is called the whey. Whey has huge nutritional benefits so keep it to make some fermented foods!

4. One you have let the yoghurt hang to your liking, scoop it out and place in a container in the fridge. This should last for about a month if you used fresh yoghurt.

You might also like: