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Pumpkin and Almond Lunch Box Crackers


by Nurse Nicky September 16, 2016

Try a batch of these delicious grain free crackers for something different. Once you've tried these you'll be ruined for all those wheat and preservative filled supermarket varieties.  Perfect topped with almond butter and banana, vegemite and cheese or like I did here, cucumber, cream cheese and salami. 

Makes: 25 small crackers
Time: Prep - 15mins  Bake - 25mins

Ingredients:

  • 1 cup of LSA (Linseed, Sunflower & Almond mix) - can buy from any supermarket or health food store in the baking section with the flours. Can substitute more almond meal.
  • 1/2 cup flax seeds
  • 1/4 cup pumpkin seeds
  • 1 Tablespoon chia seeds
  • 1 Tablespoon sesame seeds
  • 1 Tablespoon sunflower seeds
  • 1 egg
  • 2 Tablespoons of coconut oil (or Olive oil)
  • 1/4 tsp salt
  • 1/4 dried rosemary (optional)
  • 1/4 tsp onion salt (optional)

Directions:

1. Preheat the oven to 170 degrees.

2. Combine the LSA, almond flour, seeds, egg, oil and salt in a food processor and whiz until it comes together to form a ball.

3. Place ball of dough on a piece of baking paper. Place a second sheet of baking paper over the ball (to stop rolling pin sticking) and  push flat then roll with a rolling pin until 2-3 mm flat.

4. Remove top sheet of baking paper and make small indentation lines 4x4cm, so once cooked it can be easily broken into square crackers.

5. Bake for 25 mins. Let cool completely before breaking up into crackers.

Serve with your favourite toppings and try not to eat the whole batch at once!

Store in an airtight container in the fridge for up to a week.


Nurse Nicky
Nurse Nicky

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