Almond & Herb Crackers
These simple crackers are loaded with natural goodness, packed with satisfying protein and abundant in good fats. A superior alternative to most store bought crackers!
Play around with herbs, spices and flavours. Try thyme, za’atar, sumac, lemon zest, turmeric, cumin or caraway seeds. Endless fun.
Enjoy this wholesome snack with sauerkraut, beetroot relish, goat’s feta, hummus, guacamole or your favourite dip.
Getting the crackers nice and thin ensures a good crisp. Watch the crackers carefully when baking them for the first time; they may require a minute more or less on each side, depending on their thickness and your oven.
1 cup raw almonds
¼ cup sesame seeds
1 tablespoon chia seeds
1 teaspoon dried oregano
1/4 teaspoon fine sea salt
Cracked black pepper to taste
1 organic egg
1 tablespoon extra virgin olive oil
Preheat oven to 180ºC.
Line a baking tray with a baking sheet and set aside.
Place all the ingredients except for the egg and olive oil into a food processor and process to a fine meal.
Whisk the egg in a mixing bowl and gradually whisk in the olive oil. Add in the almond mix and fold through, ensuring it is well incorporated with the egg and oil.
Take about a quarter of the mixture, pack the dough tightly with your hands and roll out between two baking sheets to 1-2mm thickness. Remove the top baking sheet. Using a sharp non-serrated knife, cut the dough into thin squares/rectangles of desired size. Gently transfer to the prepared baking tray.
Add the excess (trimmed off bits) to the main mix and repeat the process until the whole mix has been used up.
Place the tray in the oven and bake for 6 minutes. Remove tray from the oven, turn the crackers over and bake for a further 3 minutes, or until golden.
Remove from the oven, transfer immediately to a cooling rack and allow to cool completely.
Store in the pantry in a glass jar.
Crackers will keep for 3 days (though demolished long before that!).
For a quicker, more rustic version, roll out the dough as above. Remove the top baking sheet and transfer the dough together with the bottom baking sheet baking paper to a baking tray. Bake for 6-7 minutes, remove from oven, carefully flip it over (it may break, that’s ok!) and bake for a further 5-7 minutes, until dry and beginning to golden. Transfer to a cooling rack and once cooled break up into rustic crackers.