Everyone loves the taste and crunch of these crackers. They’re easy to make, grain-free, dairy-free and full of minerals, good fats and fibre. They can be eaten as a snack (a great replacement for crisps) or served with soup, hummus, cheese, etc for lunch.
You will need:
- 100g ground linseeds (I grind them from whole in my NutriBullet)
- 100g ground almonds (ditto)
- 50g any other seeds – I like to use pumpkin but sunflower and sesame sometimes feature
- 1 egg (you could use water instead but it makes the crackers more chewy)
- 1/2 teaspoon sea salt
Bake on the baking paper at 140C for 20-25 minutes or until slightly bubbly and crunchy on the edges. Leave to cool and break into pieces. Store in an airtight container (if they last that long!). #MyHealthHack
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