Quick Savoury Crackers Method
15 PREP
COOK
PREP TOTAL
50 COOK SERVES TOTAL
SERVES
Perfect on an antipasto plate to suit anyone who is lowcarb/keto, diabetic, dairy-free or gluten-free. Great for a quick lunch or late supper on their own or topped with your favourite toppings. Store in an airtight container for up to 2 weeks.
Ingredients
1 cup blanched almond flour ½ cup flaxseed meal 2 tblsp hemp seeds (or other finely chopped seeds eg. sunflower, pepita) 1 tsp onion powder ½ tsp salt 2 large eggs, lightly beaten
74 Peninsula Kids – Summer 2022/23
Preheat oven to 180°C and and line a baking tray with nonstick baking paper. 1. Mix all dry ingredients in a medium bowl then add beaten eggs and combine into a dough ball. 2. Place the dough between two sheets of non-stick baking paper and use a rolling pin to roll into a large square shape approx. 2mm thick. 3. Use a sharp knife or pizza cutter to cut the dough into small rectangles. Keep rolling and reusing dough until completely used up. 4. Separate rectangles and place on oven tray with space between each for cooking. 5. Prick each cracker with a fork then bake for 12-15 minutes or until golden brown on the edges (watch closely towards the end of cooking time as they can brown very quickly). 6. Cool on wire rack before storing in airtight container.