Preheat oven 180°C/350°F/Gas Mark 4
A variation to my homemade crackers from my e-book “Not Just Fresh Air” perfect for a snack, or to dip into your favourite hummus, guac etc!!
1/2 cup chia seeds
1/2 cup sesame seeds
1/2 cup desiccated coconut
3 T almond meal
3 T tapioca flour
1 tsp dried chilli flakes
1 tsp sweet paprika
1 tsp cracked black pepper
1 tsp ground pink Himalayan salt
4 small organic free range eggs
1 T coconut oil
Mix all the dry ingredients together and make sure there are no lumps. Add eggs and coconut oil to the dry ingredients and mix until well combined. Spread on to a biscuit tray lined with baking paper and spread out to desired thickness (mine are about 5mm thick) I like to wet my hands with water as this makes spreading easier.
Bake in oven for about 20 mins or until crisp and golden!
(Tip) before placing into the oven, mark out with a knife the size you want your crackers to be. Makes about 20 depending on size.
When cool store in an airtight container in the fridge. They last about 2 weeks. That’s if you don’t eat them all.
I love to hear from you, leave me a comment below and let me know if you make them.