These crackers are rich in healthy fats, fiber, and protein thanks to the combination of pumpkin seeds, sunflower seeds, and flaxseed.
Makes 10-12 crackers, depending on how thin you roll out the dough and how large you cut the crackers.
Preheat the oven to 175 degrees. Grind half of the kernels and seeds finely. Mix the almond flour with the ground kernels and seeds, the remaining whole kernels and seeds, and a pinch of Himalayan salt.
Then add 6 tablespoons of water. Leave it to stand for a moment so that the moisture is absorbed.
Then add water one tablespoon at a time and stir until a thick, spreadable mixture forms.
Place the mixture between two sheets of baking paper and rub with flat hands from the center outwards toward the edges. Then roll it out with a rolling pin into a nice thin, even sheet. Carefully remove the top sheet.
Straighten the edges and repair any holes. Cut out the shape of the crackers.
Bake the crackers in the middle of the oven for 15 minutes, turn them over, and bake for another 10-15 minutes or until they are completely dry. Let them cool on a wire rack and store them in an airtight container in a dark place.
Reviews
Heerlijk kopje thee om de dag mee op te starten en te vervolgen met als gevolg gezonde neven effecten