102.Almond crackers - vegetarian lifestyle recipe book


Makes 15 small crackers

1/4 pint / 125 ml warm water

4 oz / 100 g ground almonds

4 oz / 100 g ground sesame seed

1 oz / 25 g ground sunflower seed

  • Grind the sesame seed and sunflower seeds to a smooth paste.
  • Mix in the ground almonds until a uniform dough is formed - add as little water as possible.
  • Knead for 10 to 15 minutes into a smooth dough.
  • Roll out thinly and cut into squares.
  • Place the crispbreads on a greased tray.
  • Bake in a preheated oven, gas mark 6, 400F, 200C, for 8-12 minutes until golden brown.
  • Turn out onto a wire tray to cool and dry.
  • Keep crispbreads in an airtight container.

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