Although I can’t recall where I came across this recipe, I was intrigued with the seasoning as it has Italian-inspired flavours of sundried tomato and oregano, combined with healthy flaxseeds. These crackers were surprisingly easy to make easy to make and boys enjoyed eating them.
These crackers are excellent eaten alone or with cheese or a dip like hummus. As there’s no butter or fat, the addition of the almond meal makes the crackers crisp but not hard. You do need a food processor for this recipe. Rolling the dough on the same sheet as it’s baked on simplifies the process and saves time. If you are looking for a healthy snack alternative for your kids, this is it.
The best part of baking the crackers was that the house smelt of pizza, although it’s a gluten-free recipe.
Preheat the oven to 165C (150C fan).
Cut a piece of baking paper or parchment to fill a baking tray snugly.
Soak the flax seeds in the bowl of a food processor in the measured hot water for about 15 minutes while you prepare the other ingredients.
After 15 minutes, add all the remaining ingredients, except the ground almonds and chickpea flour.
Process on a low speed, until the mixture, looks like a sticky batter. If needed, stop and scrape the sides of the bowl.
Now add the 2 flours and pulse until the mixture comes together into a ball.
Now turn out the dough onto the cut parchment.
Wet your fingers, so that the dough doesn’t stick and press it into a rough square. Cover with a piece of cling wrap, and then flatten and roll out the dough with a rolling pin into a rectangle of about 10”x7” and about 2mm thick. Once done neaten the shape as much as you can.
Now carefully transfer the parchment with the dough to the baking tray. Using a pizza wheel or cutter, cut the dough into small squares, of about 2 ½’.
Place the tray in the preheated oven and bake for 20 minutes. If needed rotate the tray whilst baking to ensure even browning.
At this point the crackers around the perimeters should be crisp. Remove and put on a cooling rack. Break up the remaining pliable crackers, and place them back on the tray and into the oven until their edges are brown and they are also firm, another 5-10 minutes more.
Remove and cool.
Store in an airtight container for up to 2 weeks.