These are such lovely crackers. You can vary the flavour to suite your tastes and the dip you’re using. This one as written is exquisite with Wild Garlic Dip.
Keep them in the freezer and use as required, or keep them in an airtight container and use in a day or two. You’ll find them very filling and absolutely delicious and nutritious.
Grain-Free Crackers
Recipe Type: Appetizer, Snack
Cuisine: Grain Free, Gluten Free
Author:
Prep time:
Cook time:
Total time:
Serves: 30
The beauty of these crackers is that by changing the black onion seed and oregano, you can make pretty much any flavour cracker – olive, rosemary and thyme, or cheese, just to name a few.
Ingredients
- (300g) 2 cups almond flour
- 1 tsp black onion seed, onion powder or other preferred seasoning
- 1/2tsp oregano
- 1/2tp sea salt
- 1 tbs olive oil
- 1 large egg
- 1 tsp filter water
Instructions
Thermomix Instructions
- Preheat the oven to 180C
- Put the almonds in the Thermomix Speed 10/ 10 seconds – you want flour, not butter!
- Add the black onion seeds, oregano and sea salt, mix Speed 4 / 5 seconds
- Add the oil, egg and water, and blend till all mixed (speed 4/ 10 seconds)
- Put the dough onto the baking try it’ll go into the oven on.
- The dough is quite sticky, so if you can, roll it out between two sheets of baking paper, or flatten by hand.
- Cut the flattened dough into squares and place in the oven.
- Bake for 10 – 15 minutes, watching from about 10 minutes till the edges start going brown.
- Turn off the oven, and leave the door open, but leave the crackers to crisp up.
- Leave them on the tray for another half hour to cool down.
- Store in an airtight container. Can also be frozen,
Regular Instructions
- Preheat the oven to 180C
- Add Almond flour, black onion seeds, oregano and sea salt in a bowl, and mix.
- Add the oil, egg and water, and stir till well mixed.
- Put the dough onto the baking try it’ll go into the oven on.
- The dough is quite sticky, so if you can, roll it out between two sheets of baking paper, or flatten by hand.
- Cut the flattened dough into squares and place in the oven.
- Bake for 10 – 15 minutes, watching from about 10 minutes till the edges start going brown.
- Turn off the oven, and leave the door open, but leave the crackers to crisp up.
- Leave them on the tray for another half hour to cool down.
- Store in an airtight container. Can also be frozen,