CRACK ME UP' CRACKERS
Gluten Free crackers..I guess almond flour works with many, many recipes.
If you prefer other nuts, seeds or herbs. Just replace them with whatever you like.
I find this the best combination so far.
And they stay firm and crispy when stored in a airtight container, instead of going soft after a few days (which used to happen when I first started making crackers).
Let me know what your favourite topping is in a comment below, I could use some new ideas for lunch 😃! Enjoy!
200 g (2 cups) almond flour
4-6 tbsps coconut oil
4-6 tbsps water
5 tbsps oatmeal
2 tbsps linseeds
1 tbsp nutrition yeast
2 tbsps chia seeds
3 tbsps sunflower seeds
3 tbsps pumpkin seeds
4 tbsps sesame seeds
1 tsp salt
1/2 tsp oregano (dried)
1/4 tsp ginger
1/4 tsp kardemon
extra needed: oven, bowl, baking paper, baking thin
Preheat the oven to 180℃/350℉.
Mix all the dry ingredients with a fork into a large bowl. Add the oil and water one spoon at the time, until it becomes a thick (not to dry) dough.
Place the dough on the baking paper, and spread the dough over the baking sheet.
Bake in the oven for about 20-25 minutes. Keep a close eye, do not burn the edges ;)!
Take the baking tin out of the oven and cut into the size of crackers you prefer.
Let it completely cool down before you put them in a airtight container.