WOW these beauties are a must try!
See my blog for more banting/ketogenic/paleo recipes: tashbashcooking.com
1 tsp fresh thyme
1 tsp chilli flakes, ground pepper and ground mustard seeds
A large pinch of sea salt or pink Himalayan salt
1 Tbls of fresh diced garlic
1.5 tbsp of olive oil or melted coconut oil
1 free range egg
1 and ¾ cups (250g) of ground almonds
A large pinch of salt
Preheat oven to about 180 degrees celsius
Cut a piece of greaseproof paper twice the size of your baking tray and fold in half
Mix all of the dry ingredients together
Mix in the wet ingredients until well combined
Place the dough between your folded greaseproof paper and using a rolling pin, roll out the mixture until it’s approximately 3mm in height – you can use the paper to guide the dough into the right shape for your baking tray
Peel off the top half of the paper and carefully cut it off.
With a knife score your rolled out dough to create your crackers before placing into the oven.
Bake for 10-15 minutes or until crispy! Best keep your eye on them near the 10 min mark.