Cashew Rosemary Crackers

Recipe's preparation

Cashew Rosemary Crackers

Preheat oven to 175°C. Prepare a 28cm loaf pan

Add rosemary, parsley, garlic granules and onion flakes to bowl.
Blitz 5 seconds/speed 5. You may wish to place a piece of paper towel under the MC to stop spice dust escaping the bowl.

Add both types of flour, brown sugar, flax seeds, sesame seeds, cashews, salt and bi carb soda into the thermomix bowl. Mix 10 seconds/"Counter-clockwise operation" /Speed 3

Add honey, molases and greek yoghurt to the dry ingredients. Mix for 20-30 seconds/"Counter-clockwise operation" /Speed 4. You want the mixture to be just combined.

Pour batter into prepared loaf pan and bake for 45-60 minutes or until a skewer inserted in the centre comes out clean. Slightly over baking the loaf is okay as it will be baked again once sliced.

Remove the loaf from oven and allow to cool for at least 4 hours before placing in the freezer for 1-2 hours (you don’t want the loaf to freeze solid). This allows you to slice the loaf thinner.

Slice the loaf with the base of a very sharp serrated knife, as thinly as possible (I find 3mm is the perfect thickness). You may wish to use a mandolin or deli slicer if you have one to ensure a uniform end result.

Preheat oven to 150°C. Line two baking trays with silicone baking mats or baking paper. Place slices onto the trays close together but not touching.

The second bake time will vary depending on the thickness of your slices. Bake for approximately 20-30 minutes, flipping crackers every 10 minutes. It is important to keep a close eye on the crackers as they can burn easily. Crackers will firm up more as they cool.

Remove crackers from oven and transfer to a cooling rack. Allow crackers to cool completely before storing in an airtight container for up to a week. If crackers loose their crispiness place them back in the oven and bake again.