A little while ago the lovely Carla and Emma from The Merrymaker Sisters sent me a copy of their recipe e-book, Let’s eat Paleo. It is a very cute e-book containing over 50 healthy Paleo recipes. You don’t need to consider yourself Paleo to use this recipe e-book. The recipes are tasty and the girls have worked hard to make them as easy as possible for you to make.
At the start of the e-book, they also have some great lists for your shopping trolley and frequently used ingredients for this type of cooking. You can see a sneak peak of the book (table of contents and a couple of recipes) by clicking here.
I made myself the most fantastic afternoon tea today using a couple of the recipes from the book, which the Merrymaker Sisters are happy for me to share with you!
Salted sesame crackers
I have been wanting to make some type of crackers for a snack for a while, but lots of recipes I have seen, had long lists of ingredients and seemed like they would take a long time to prepare.
I wasn’t sure that the listed prep time for the recipe of 5 minutes could be right – 5 minutes to get crackers in the oven?
But it was. It was as simple as mixing everything in a bowl:
Rolling it out
Then breaking them into small pieces.
They only took about 10 minutes in the oven, so this recipe is perfect to have up your sleeve if you have friends pop in and want to whip up a sharing plate.
I ate them by the handful – they didn’t last very long!
- 1 cup almond meal
- ¾ cup sesame seeds
- 1 egg whisked
- 2 tbs coconut oil melted
- 1 tbs dried rosemary
- pinch of salt (or to taste, I added more than a pinch!)
- Preheat over to 180 degrees Celsius.
- Mix all ingredients together (it should form a sticky dough).
- Divide the mixture in half and place one portion between two sheets of baking paper and roll out with a rolling pin.
- We like our crackers super thin and crispy, so roll it out to about 2mm thick.
- Place onto a baking tray and carefully peel off the top of the baking paper.
- Repeat these steps with the other portion of dough.
- Place trays into the oven for 10-12 minutes or until golden brown.
- Let cool on the trays and break up into desired cracker size.
- Enjoy with your favourite dip or even use as a salad garnish...paleo croutons anyone?
Beetroot and mint dip
The dip takes a little longer to prepare as you need to roast the beetroots, but once that is done it only takes a couple of minutes to throw together. There is something quite fantastic about beetroot dip in my opinion and the touch of mint in this recipe gives it a lovely freshness.
- 2 fresh beetroots
- ¼ cup fresh mint
- 1 lemon juiced
- 1 clove garlic crushed
- 1 tbs olive oil
- salt and pepper
- Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.
- Wrap the beetroots in foil, place onto baking tray and cook for 40 minutes or until soft (you could even prep the beetroots the day before and refrigerate until you're ready to make the dip).
- Once the beetroots are cooked, peel the skin (it should rub off easily).
- In a food processor puree the beetroot.
- Add the mint, garlic, lemon juice, oil, salt and pepper and whiz until smooth.
Have you made your own crackers?