I have to thank Lisa Roukin from My Relationship with Food for this recipe. I saw it on her website and just had to make them! I’ve adapted it from hers slightly.
I’m eating six small meals a day now instead of three larger ones so healthy crackers are the best choice for at least one of those meals! I ate this along with some homemade hummus and Moroccan matbucha but you can have with anything you like. They are so much easier to make than they look and are just super yummy and nutritious.
70g ground almonds
2 tbsp buckwheat flour
20g pumpkin seeds
20g sunflower seeds
20g flaked almonds
25g flaxseed, sunflower & pumpkin (linwoods)
15ml coconut oil,
60ml cold purified water
Pinch Himalayan or Oryx Desert salt
1 handful flaxseed, sunflower & pumpkin (linwoods)
1 handful pumpkin seeds
1 handful sesame seeds
Pre-heat the oven to 300°F, gas mark 2, 150°C (130°C fan-assisted).
In a food processor add all the dry ingredients and salt and pulse a couple of times, then add the coconut oil and water, blend until slightly sticky texture (do not over process) leave a little texture for crunch.
Have two sheets of parchment paper, collect the dough from the food processor, shape into a square in the center of one sheet of the parchment paper, flatten slightly. Cover with the second sheet of parchment paper and roll to 1/4 inch (or less thick). Using a sharp chefs knife, trim off the edges and even into a square. Make the squares by cutting into equal strips (4 x 3). Press the toppings into each square (I divided 1 handful of each topping on 4 squares).
Bake in the pre-heated oven for 25 minutes, remove from the oven leave to cool on the tray for 5 minutes then transfer to a cooling rack.