Good news! I’ve got my camera back (it has been cleansed and therefore I haven’t got it for the last 10 days). Whoopee! I’ve missed it SO much. I had never thought about how much that camera means to me. I had to live without it for some time before I realized how much I actually use it. I’m glad I’ve got it back. Can’t wait to get out and shoot a ton of pictures.
Since I made these crispbread/ crackers some weeks ago I’ve wanted to try making them without flour.
Everywhere I brought the crackers, they were a huge success. People really liked them, and I often got the question “Are they made totally out of seeds?”. Challenge accepted! I love experimenting in the kitchen so why not try making the crackers without flour?
I even took it a step further and omitted the oatmeal as well. So by now they are both
Paleo & Gluten Free
Remember this bread made entirely out of nuts and seeds?
These crackers are a mix of that recipe and the old recipe on crispbread.
Flour-less Crispbread/ Crackers
1 baking sheet (approx. 16 crackers)
50 g. (1/3 cup) almonds
50 g. sunflower seeds
25g. flax seeds
25 g. pumpkin seeds
25 g. sesame seeds
1 tsp. salt
0,5 dl. (approx. 1/4 cup) oil – I used olive
Preheat oven to 200°C / 390°F.
In a food processor grind the almonds until it looks like coarse flour. Add in the seeds and salt. Blend for approx. 3 seconds – you’ll still want big chunky pieces.
Transfer to a bowl and add the oil and the egg. Mix very well. The dough turns out quite sticky.
1) Place the dough on a baking sheet with nonstick paper.
2) Put another piece of paper on top of it and roll out using a rolling pin. It should be quite thin.
3) Remove baking paper and cut into triangles, squares or whatever shape you desire.
Bake for approx. 15 minutes. If it starts to fizz and make bubbles that’s totally ok. (I think it has something to do with the egg?)
Let cool and store in an airtight container in the fridge (because of the eggs).