19 Feb Almond Meal Crackers
Most of the time I don’t mind missing out on nibbles such as dip and crackers. The benefits of being grain free as too good! Sometimes however, you just have to have crackers and dip… like when you’re at a dear friends birthday camp out sitting around the fire. These crackers take about 2 minutes to make and are super tasty and so so easy. I made them in the thermomix, but any high speed blender or food processor will do.
2 cups raw almonds
Handful of herbs of choice (I love to use thyme and oregano fresh from the garden)
Egg whites of 2 large eggs or 3 small eggs
Preheat oven to 180 degrees Celsius
Place almonds and herbs into your bowl and process into a meal. In the thermomix I process at speed 9 for 20 seconds.
Add egg whites and mix on speed 6 or 7 for 20 seconds or until a dough is formed.
Remove dough and split into 2 or 3 balls.
Roll each ball out between 2 sheets of baking paper as they will be a little sticky.
Roll out to 2 mm thick and then score the rolled dough into cracker shapes of your choice
Salt the uncooked dough and place onto a baking tray and cook in the oven until evenly but lightly browned. It should take about 10 minutes.
Once cooled they will easily snap into crackers and will store in the cupboard in an airtight container for at least 3 days (they haven’t actually lasted any longer than that in our house).
Just a note of caution: these are made almost entirely of almonds which makes it easy to over eat nuts. I always try to moderate how many crackers I eat as if I were eating a small handful of nuts each day.
We love to eat these crackers with the thermomix smoked salmon mousse, but we substitute all the dairy with one 270ml can of Ayam coconut cream.
Health and happiness and tasty easy cooking to you all