When I first tried these crackers, I realized that I found for myself a perfect breakfast!
First, it is balanced, if you mix these crackers with berry smudges, and secondly, it is healthy, because all these seeds and nuts are rich in many nutrients, vitamins, oils, and thirdly, it’s just delicious!
For those who see crackers only as salty or spicy, I suggest adding a little chilli and salt and pepper and serving with soup for lunch. By the way, those who asked where to apply the remnants of almonds from the recipe for almond milk, I answer – here!
You can safely replace the portion of nuts indicated in the ingredients into the crackers.
Ready? Set? Let’s go cooking!
We will need: (portion per whole baking tray)
1/2 (cup-250 ml) of a cup of flaxseed meal
1/2 cup of chia seeds
1/4 cup of whole flax seeds
1/2 cup of almonds
200 ml. of water
2 tbsp. of agave syrup (optional)
1/2 tsp. of almond extract or vanilla (optional)
Coconut oil or cream for baking (I use vegan oil earth balance)
Preheat the oven to 95C / 200F.
Crush the almonds in a blender or use the leftovers from almond milk.
Mix the remaining seeds.
Combine with almonds and add water, syrup and extract.
Consider, if you use moist almonds after making milk, then it is better to use less liquid, a maximum of 180ml. Let the composition stand for 5 minutes to absorb the liquid.
Line the tray with baking paper and lubricate it with oil.Distribute the dough from the seeds evenly over the whole baking tray no thicker than 0.25 cm, otherwise the crackers will not be baked and will remain soggy, which we do not want.Bake for 60 – 90 minutes. The crackers should darken and become crispy. Take out, let it cool down, after which, break into the desired portions.