Preheat the oven to 160ºC / 325°F and line a baking
tray with baking paper. Combine the seeds and almond
meal in a bowl.
In a separate bowl, whisk the remaining ingredients
with 1 cup of water. Pour the liquid mixture onto
the seed mixture and stir until thick and combined.
Spread the mixture on the tray, pressing down using
the back of a spoon, until it is 5 mm thick. Bake
for 30 minutes.
Remove from the oven, cut into 20 crackers using a
knife, flip them over and bake for another 25
minutes. Cool completely on the tray. Store in a
sealed container for two weeks.
Serving
Suggestions
Serve these meal-in-a-biscuit crackers with dips, mashed avocado or homemade cream cheese, or keep some at work for an afternoon crisp fix
Originally Submitted
7/7/2014
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