Turmeric sesame crackers

{ MAKES ABOUT 35 }

125 g (4½ oz/1¼ cups) almond meal

½ teaspoon sea salt

75 g (2¾ oz/½ cup) sesame seeds

1 teaspoon ground turmeric

1 teaspoon grated lemon zest

1 egg

1½ tablespoons extra virgin olive oil

Preheat the oven to 175°C (345°F) and grease a baking tray.

Combine the almond meal, salt, sesame seeds, turmeric and lemon zest in a large bowl.

In a small bowl, whisk the egg, then slowly add the olive oil in a thin stream while still whisking. Pour the egg mixture into the dry ingredients and mix to form a firm dough. If it is too dry to roll out, mix in a little filtered water.

Roll the dough out on a sheet of baking paper to a thin rectangle about 25 × 35 cm (10 × 14 inches). Place the prepared baking tray face down over the top then invert the two together so the dough is in the middle and the paper on top. Peel off the baking paper and cut the dough into 5 cm (2 inch) squares using a sharp knife.

Bake for 12–15 minutes, until crisp. Allow to cool completely before using.

Keep in an airtight container for 3–4 days.