Is that the reason why I struggle to write introductory posts for my recipes? Have I exhausted myself over winter? Am I emptied out? I really don’t know.
There is no fool-proof way to create a great or at least decent blog post. Most often I just write something off the cuff and connect post and recipe more or less elegantly. This time I am at a total loss. Sesame……. no associations. I can only think of “Open Sesame” and the story of Ali Baba and the forty thieves. A lesson in Arabic story-telling, reconnecting to gluten-free crackers? Sorry guys, that goes beyond my limits. Almonds….almonds……almonds……. Marc Almond! Remember him from the 80s band Soft Cell? It’s getting hopeless. Crackers….crackers…..nope, nothing happening. Rosemary……. I wish that stuff would grow in my garden like basil and mint does. Instead all rosemary seeds in my garden unanimously decide to not even pop up……
Preheat oven to 175C/350F. Line baking sheet with parchment paper.
In a large bowl, combine almond meal, salt, sesame seeds and rosemary. Stir until well mixed. Set aside.
In a small bowl, whisk the egg white. Stir in water and oils.
Combine wet and dry ingredients and stir until mixture holds together. Between two sheets of parchment paper, roll out the dough to 1/8inch (1/4 cm) thickness. With a cookie cutter, cut crackers into desired shape and place onto prepared baking sheet.
Bake for 10-12 minutes, or until golden. Let cool completely before storing in airtight container.