Image: Brittany via Eating Bird Food

Ingredients:


  • 1 cup almond meal
  • ½ cup flax seeds
  • 1 tablespoon chia seeds
  • pink Himalayan salt, to taste
  • freshly ground black pepper, to taste
  • ¼ cup activated pumpkin seeds
  • 1 egg
  • 1 tablespoon coconut oil

Directions

Preheat the oven to 170°C (325°F).

  1. Place all the ingredients in a food processor or blender and mix until a dough forms.
  2. Turn  out  the dough  onto a fiat surface lined  with  baking  paper  and  place another sheet on top (this stops the dough  from  sticking when  rolling fiat).
  3. Roll the dough to roughly a 2-3 mm (1/16 – 1/8 in) thickness.
  4. Remove the top sheet of baking paper and, with a sharp knife, lightly score the top of the mixture into squares.
  5. I usually make the squares 2 em x 2 em (3/4 in x 3/4 in), but you can make them as big as you like.
  6. Place the dough onto the tray using the baking paper and bake for 15-20 minutes until cooked through, then allow to cool on the tray.
  7. Break up the crackers and store them in an airtight container in the fridge.

Notes

These versatile crackers keep well in the fridge. If you make the scores in them larger, you can use them as lunch crackres, topped with tuna and salad.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.