A versatile cracker that is deliciously crispy with a wonderful after taste. Top them with your favourite ingredients such as avocado or tomato. They are gluten, dairy and sugar free with so many uses from a snack to a whole meal depending on the topping. Try having them as a side to your main meal to add some crunch or with a hot bowl of soup. They are easy to make and can be kept for a few days in a container or frozen.
1 cup of blanched almond meal (try to use blanched only as it is softer).
1 dessert spoon of extra virgin olive oil
4 dessert spoons of cool filtered water
1/2 teaspoon sea salt (pink rock salt or celtic sea salt are good)
3 teaspoons of activated sunflower seeds
1 teaspoon of fresh rosemary pieces.
2 teaspoons of poppy seeds
Place all ingredients in the food processor using the chopping blade. Process until mixed well but not super smooth.
Bake in a pre-heated oven. I cooked my crackers at 170 degrees in a fan forced oven but as each oven varies you will need to experiment. Lower is better than a higher temperature as you don’t want them to burn or dry out too much. Bake until just golden, remove from the oven and let cool on the tray.