Flour free gluten free crackers
These are very quick and so so easy to make!! They’re completely gluten/flour/sugar/nasty free and full of great fats and protein to help keep you fuller for longer and more ‘content.’ Make a batch and keep in an airtight container in the fridge – it will keep for about a week to 10 days...if they last that long 🙂
100g ground almonds
225g pumpkin/sunflower/chia seeds
30g sesame seeds
1 cup water
few drops sesame oil
2 sheets nori seaweed (optional)
1 pinch seasalt
Heat oven to 160C
Line 2 trays with greaseproof paper
Put the seeds and ground almonds in a bowl and mix with the water and sesame oil
Make a sort of ‘ball’ of the mixture
Separate into 2 balls, one on each tray
Press down each ball with your hand until you get a thinner layer. Put another piece of greaseproof paper on top of your flattened ball and continue flattening until you obtain a thin layer (use a pastry roller for that)– remove the top paper carefully
Repeat with the second tray
Roughly cut nori pieces and stick all over the crackers
Sprinle a little seasalt all over (you can even add a few sprinkles of dried chili)
Bake for about 20 minutes, checking regularly that it doesn’t burn on the edges. Remember that the thinner you’ve spread out your dough, the quicker to cook!
Remove when lightly brown and lightly crisp
Allow to cool then break (with your hands) into pieces.
Eat with houmous/dips/cashew cheese etc..
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