Seedy Protein Crackers
These are really easy to make, and are so much nicer than shop bought gluten free crackers.
High in protein thanks to the almonds, chia and flaxseed, which also provide plenty of omega 3 beneficial fats. Low carb too. Give them a try!
Great with your favourite dip.
60g chia seeds
1tsp dried oregano (or try thyme, or a mixture of the two)
1/2 tsp sea salt
1/2 tsp bicarb of soda
1tbsp coconut oil
1tbsp warm water
1 large egg
Preheat oven to 180C.
In a blender, add the almonds, flaxseeds and chia seeds. Then blend for about 20 seconds.
Add the oregano, salt, bicarb, coconut oil, water and egg and blend again to combine.
Tip out and bring together into a ball. Roll out between two pieces of baking paper to about 5mm thick.
Score 'fingers' into the rolled out dough.
Place the bottom baking paper sheet with the cracker dough onto a baking tray and bake for 15-20 minutes, until cooked through.
Leave to cool for 5 mins then separate into individual crackers using a knife to gently prise apart.
Store in an airtight container.