Gluten-free | Dairy-free | Sugar-free | No added fats or oils | Vegan
Makes 40-50 crackers
Why it's delicious
These crackers are my healthy snack alternative, served alongside dips, cheese or with a party platter. They require very little effort, yet the results are worth it.
Helpful Tips + Hints
- 100 g (3.5 oz) Almond flour or meal OR LSA (ground linseed, sunflower and almond meal)
- 40 g (1.4 oz) chia seeds
- 40 g (1.4 oz) hemp seeds (hearts)
- 40 g (1.4 oz) linseeds (flaxseeds)
- 40 g (1.4 oz) chopped sunflower or pumpkin seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp Himalayan salt
- 120 m (4 fl oz) Kombu Water or filtered water
- Preheat your oven on bake and at 170C (320F)
- Dry fry the fennel and cumin seeds in a small frying pan without any oil for a minute or two on medium heat until they start to pop. Keep an eye on them, as you don't want them to burn.
- Add the seeds to a mixing bowl along with the remaining ingredients and stir to combine with a spoon. Allow the mixture to stand for 10 minutes to thicken.
- Using two pieces of nonstick baking paper the same size as your baking sheet, place and flatten the dough a little onto one piece of paper and place the other sheet of baking paper on top of the dough
- Take a rolling pin and flatten the dough out as evenly and thinly as possible. Remove the top sheet of paper and carefully place the rolled dough and bottom paper onto your baking sheet and bake in the oven for 20-25 minutes, rotating the baking sheet a couple of times to ensure the crackers cook evenly and are golden in colour.
- Remove the tray from the oven and allow the crackers to cool before snapping the crackers into random rustic pieces.
- When the crackers are completely cold, you can store them in an airtight container for up to 1 week.