The crackers are an absolute revelation. Simple, quick, and easy to bake.
I am calling them the ultimate gluten free cracker but if you disagree please share your recipe and I will run a taste challenge.
Before we start let me make somethgin clear. There is nothig wrong with gluten (unless you are celiac or diagnosed intolerant). One of the fascinating areas of human evolution is how some of us have developed the ability to digest these complex proteins whilst ithers cannot.
On my Synergy 21 Day Purify Program I have to avoid all caffeine, alcohol, dairy and grains in order to build my microbiome up and get it working for me rather than against.
I don’t have huge amounts of any of them (excpet caffeine) but when you cannot have somethgin you tend to obsess about it, or at least i do.
I figured I might find some chickpea or dahl crackers to go with a snack, simply to help me feel more full. Getting enough calories if you aonly eat veg and some meat is really difficult! (on the other hand this could be a great way to lose wieght if that is your plan)
I very quickly came across these little beauties, the ultimate gluten free crackers. They are so simple and quick to make, and they say crunchy for at least 2 days too. All you need is some ground almond, chia seeds, and egg. Bit of salt and any other flavourings you wish to try.
1 large egg, beaten
175g ground almonds
1 tablespoon chia seeds
1/2 teaspoon salt
1/2 teaspoon garlic powder
Heat the oven to 160o fan
beat the egg, reserve a couple of teaspoons worth (for the glaze)mix the ground almond (almond flour), chia seeds, salt and garlic powder, then add the bulk of the egg.
squish together in your hand until it forms a ball of soft dough
place the dough on a large sheet of baking parchment, at least 35cm square, and place a second sheet on top.
roll out the dough until it is really thin, less than 2mm. This should cover the entire sheet.
remove the top sheet and use a pizza cutter to cut into even squares. 8 x 8 will be about right and is easy to do. cut in half lengthways, cut those to columns in half lengthways again, and then those 4 in half again. Turn 90o and repeat.
bake for 15-20 minutes until they are golden brown.
leave to cool for a couple of minutes, then you can snap into pieces and store in an airtight container.
They definitely stay crispy for 48 hours. beyond that, who knows? I had no evidence.