Author Notes: A simple and delicious recipe, these crackers are great for sharing, having with dips or as a bread substitute for a mezze or picnic. —Paleo With Mrs P
Makes: 12
Ingredients
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0.5
cups Sesame Flour
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1
cup Ground Almonds
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1
tablespoon Olive Oil
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0.25
cups Mixed Seeds
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1
tablespoon Poppy Seeds
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0.5
teaspoons Sea Salt
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1
teaspoon Cracked Black Pepper
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1
teaspoon Ground Cumin
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1
piece Egg
Directions
- Pre-heat oven to 170ºc / 338 ºF
- In to a mixing bowl beat egg and olive oil together until pale and combined
- In to a mixing bowl beat egg and olive oil together until pale and combined
- Mix and combine until a dough has formed
- Using two sheets of baking paper (enough to line a baking tray x 2 sheets) place one sheet on top of the other with the dough in the middle
- Press the dough down slightly before using a rolling pin to roll it out in to a flat square, it needs to be about 0.5 cm thick
- Take the top layer of baking paper off and put asside
- Cut off the ragged edges and keep those bits to the side as you can roll them back out and make a few more biscuits after
- Now carefully cut your biscuit shapes (I cut about 9 – 12, depending on how big you want them)
- Repeat action with other bit of dough (if you have any off cuts) and spare greaseproof paper
- Place on baking sheet (s) and pop in oven for 20 minutes until golden brown
- Once out, don’t be alarmed if there’s a little foam on top- this will evaporate almost straight away
- Once cooled they will break away from each other very easily and can be eaten straight away or stored in an air tight container for up to 1 week
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NOTES:
You will need: 1 baking tray, 2 pieces of baking paper, 1 rolling pin, 1 mixing bowl, 1 oven
If you use coconut flour, be aware that it is a little more dense so you want to add a little at a time until you have created a dough, that you can mould. You do not want it to be too dry and cracking.