Parmesan, Chia & Parsley Crisp Breads

Ingredients

½ Cup Parmesan Cheese, finely grated

½ Cup Almond Meal

½ Cup White Chia Seeds

1 Cup Sunflower Seeds

2 tbls Dried Parsley leaves

½ tsp Sea Salt

½ tsp Black Pepper

½ tsp Baking Powder

1 Egg

1 tbls Water

1 tsp Olive Oil

Cooking Method

Preheat oven to 160℃

Place the chia seeds, sunflower seeds, dried parsley leaves, sea salt and black pepper into a small food processor, pulse until the mixture is the texture of fine bread crumbs.

Place in a mixing bowl and add the grated parmesan cheese, almond meal, baking powder, egg, water and olive oil. Mix well until well combined.

Divide dough into 2-3 portions and roll out each potion between 2 sheets of baking paper to a thickness of approximately ½ centimetre. Leaving the rolled out mixture on the baking paper, cut into rectangle shapes 4 x 8 centimetres, taking care not to cut the paper (combine the trimmings into the next portion of dough) Repeat until all of the dough is used.

Place onto baking trays and bake in the oven for 40 minutes or until golden and crisp.

Serve with soft cheese or dip.

Cook’s Tip

These crisp breads will keep in an airtight container for 2 weeks.