Being allergic to gluten means it is not that easy to just grab something when it´s snack time. Which might feel sligth annoying at times , yet is is a true blessing for your health as you get in to using more and more pure foods – cooking and creating from scratch.
I found the base of this recipe in one of those free magazines you get at your supermarket, some months ago. As usual I did not have all the ingredients in the house as I got to test this recipe yesterday , but I did have quite some things I could supplement with.
Imagine my surprise when these were not just super easy and mega fast to make, but actually tasted divine :-).
Go ahead and try for yourself!
150 grams almond flour
70 grams seeds – I used a mix of flaxseed, pumpkinseed and sunflower seeds this time
1,5 tbspn olive oil
1 sligtly whisked egg
2 tspns of dried herbs
Heat your oven to 180 degrees C.
Mix all the ingredients together with your hands, forming a sort of doe.
Place a baking sheet on an oven plate, put the doe in a lump on the sheet. Put another baking sheet on top of the doe. Roll the doe flat with a rolling pin, until it is approximately 2-3 mm thin.
Remove the top sheet. With the top of a knife, slice little square crackers.
Put the oven plate in the oven for 12 – 15 minutes.