Spicy crackers, seaweed cracker, zesty, salty, savoury snacks. I decided it was time to go a little plain. Sometimes people just want something nibbly that isn't zesty, intense, or like a party in their mouth. So, here is a laid-back option: the herbed poppy seed and sesame seed cracker. Not too herbal, not too seedy. Just a nice, light, crisp bite. Just right with a little cheese, or perhaps a dollop of hummus.
ingredients:
1/4 cup coconut butter
1 tbsp balsamic vinegar
1 tbsp boiling water
1 organic egg (xl)
1/4 cup flax meal
1/2 tsp sea salt
1 tbsp sesame seeds
1 tbsp poppy seeds
1 tbsp oregano
black pepper
1/4 tsp baking soda
1 1/2 cups almond meal
directions:
preheat oven to 300
1. melt the coconut butter with the boiling water
2. mix in the vinegar
3. add the egg once it is not too hot
4. add the flax meal
5. add the sea salt, poppy seeds, sesame seeds, oregano, and black pepper
6. stir in the baking soda
7. finally, add the almond meal
8. roll out the dough in 2 parts between 2 pieces of parchment (or using a silicone mat as your base layer)
9. score the flattened dough into squares, and transfer the whole thing to a baking sheet
10. bake at 345 for 25 minutes (swapping the 2 trays halfway through)
11. turn off the oven, and allow the crackers to remain in the cooling oven for at least 30 minutes
12. once fully cooled, store the crackers in an airtight container
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