Grain-free Almond Salt Crackers

One week into my full-time Paleo quest and I feel amazing! The kilos are falling off me, I have so much more energy and feel really happy and positive! I have read about the ‘detox period’ where you feel groggy, irritable, tired etc. and was expecting the worst but I didn’t experience any of this (maybe because my diet was 50% Paleo already?) Anyway, the only real craving I had was for some kind of crunchy savory biscuit like a Rivita, salt cracker, rice cake or anything with a bit of crunch to it! A quick Google search landed me on the wonderful blog : At the Baker’s Bench  where they have some delicious looking crackers: Herbed Almond Crackers ~ Grain-free, Gluten-free, and Paleo!. This was the recipe that I followed (and of course tweaked to my liking/my pantry ingredients) which was met with all round praise! even the non-paleo’s gobbled them up!! I’m so excited to make more of these and experiment with all the different flavours.

Ingredients:  – Makes about 16 crackers.

  • 1 1/2 cups of almond flour/ Almond meal (of you can’t find it make your own here)
  • 1/2 cup unsalted hazelnuts & walnuts
  • 2 Tablespoons of mustard seeds
  • 2 Tablespoons of flaxseeds
  • 1/2 teaspoon of fine salt plus some rock salt for sprinkling on top
  • 1 teaspoon of fresh or dried rosemary
  • 1 teaspoon of dried thyme
  • 2 Tablespoons of cold water
  • 1/4 tablespoon of sesame oil
  • 1 egg white

Cooking Method:

Mix the dry ingredients in a large bowl then whisk the egg white, sesame oil and water in a separate bowl and pour it into the dry ingredients. Get  in there with your hands and knead it into a rough dough.

Between two pieces of greased tin foil, use a rolling pin to flatten  the dough to approx 2-3 mm, then use the back of a knife (the blunt side, so as not to tear the foil) to cut the dough into individual biscuits.

Sprinkle with coarse rock or sea salt if desired before planing into a preheated oven  at 190 deg C for 10-15 mins then turn the heat down to 100 deg C for a further 15 mins or until they are just starting to brown and crisp up.

Leave to cool in the oven and pack them in an airtight container. They should last a couple of weeks but mine only lasted about 10 minutes!!

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