This recipe has evolved from the Grain free Almond Salt Crackers which have become an absolute staple in our house. If I have some of those in my pantry then I know i’m not going to slip up. They make for a perfect snack or an excellent breakfast – topped with avocado, cucumber and turkey ham for when you have exhausted all egg possibilities.
As I make the almond crackers regularly, I don’t use the recipe any more and constantly vary the ingredients so that each batch tastes a little different. This batch is possibly the best one I’ve made so far!
This recipe is different because I split the batter and rolled half into flat crackers then formed the other half into bite sized balls which make for an excellent post workout snack.
- 300g Almond flour
- 50g Whole flax seeds
- 100g Pumpkin Seeds (crushed)
- 100g Unsalted cashews (crushed)
- 2 Egg whites
- 1/4tsp sesame oil
- 1tsp Olive oil
- 50ml water
- A pinch of Chili flakes
- A pinch of your favourite herbs (I used dried rosemary and basil)
- A pinch of salt
Start by crushing your cashews and pumpkin seeds (I use a meat hammer and a ziploc bag but feel free to crush them however you like) I like them quite rough so the balls/bisuits have bits of nuts in them.
Combine all the dry ingredients in a bowl then in a small separate bowl mix the two egg whites, water and the two oils then pour it into the dry ingredients to form a batter. If the batter is too dry add more water or oil it should be able to be easily formed into balls without crumbling yet not too moist that the balls do not hold their form.
Place evenly on a baking sheet and into a preheated oven at 165 Degrees C. Bake until golden brown, they will require turning once.
If you are not strict Paleo, I think Parmasan cheese would be an excellent addition into the batter!
Enjoy any time