I searched the supermarket aisles, reading the nutrition information of many crackers, looking for something that could be used as a base for a snack. All crackers seem to be full of Industrial seed oils, sugars and wheat flour so I went looking for a recipe instead and here it is. You can have these topped with cheese, tuna, salami, egg, sardines, dip or huge numbers of other options to replace a meal or for an easy snack.
– 6 Tbsp of ground flax seed.
– Unground flax seed passes directly through the gut without digestion.
– Ground flax seed must be stored airtight in a refrigerator as it goes rancid quickly.
– 2 tsp of salt. (+ Extra grinding salt for topping).
– 4 cups of almond flour.
– 12 – 13 Tbsp of water.
– 4 Tbsp of fine grated parmesan cheese (optional)
Grind flaxseeds in coffee grinder. If necessary.
Mix dry ingredients in a bowl, then mix in fine grated cheese if desired
Add water and hand mix until the dry mix turns into dough.
Place dough between baking paper layers and press or roll out to about 3mm (1/8 inch) or less.
I divide my dough between multiple mixes to suit the available oven tray sizes
Keep thickness very even to prevent the edges from burning during baking
Remove top baking paper layer.
Use a pizza cutter to cut cracker size squares. I make mine about 30mm (1-1/2 inch) squares.
Wetting the pizza cutter helps prevent the dough from sticking to the cutter wheel.
Don’t separate the crackers.
Grind a fine layer of extra salt over the dough and gently pat down.
At this point you could experiment with other toppings such as sesame seeds. I don’t bother as we like them without.
Bake in oven at 150 deg C for 40-50 minutes. Adjust baking time until they are golden brown.
When done, immediately slide off the baking paper onto a wire rack to air cool and crisp up.
Store in a biscuit tin once completely cold.
George Elder, Author, "Take Back Your Health", Amazon here.