Parsley Crackers

Combine 125grm of Almond meal with two pinches of salt, half a cup of sesame seeds, half a bunch of finely chopped parsley, two diced cloves of garlic, one egg and one tablespoon of oil. Mix to combine. Roll the dough between two sheets of baking paper until about 3mm thick. Remove the top sheet and bake until golden. Score into rectangles while still warm. Leave to cool and store in an air tight container for one week.

Spearmint Custard Egg Pasta