Friday, 23 October 2015

Multi-seed crackers (GAPS)

Delicious grain-free seed crackers

You will need:
1 tbsp whole almond butter
2 tbsp coconut pulp*
1 tbsp sunflower seeds
1 tbsp linseed
1 tbsp black sesame seeds
1 tbsp hulled hemp seeds
2 egg whites
1 tbsp coconut oil
1 tbsp chia seeds
1/2 tsp Himalayan rock salt

1. Put the whole almond butter, coconut pulp, sunflower seeds, linseed, black sesame seeds and hulled hemp seeds (the first 6 ingredients) into a blender and pulse for 10 to 15 seconds.
2. Add the egg whites and blend well.
3. Transfer the dough into a mixing bowl. Add the melted coconut oil, chia seeds and Himalayan salt. Mix to combine.
4. Put the bowl into the refrigerator for 15 mins.
5. Shape the dough into a ball, place it on a baking paper, flatten a little, then cover with another baking paper, and roll the dough between the two baking papers to a thickness of 1.5 to 2 mm. The thinner you roll the crispier will get.
6. Gently peel off the top baking paper, discard. With a sharp knife cut up the thin dough into square shapes pressing the knife's edge into the dough to make incisions. This step will help you to keep the baked crackers in shapes you want instead of breaking into little or large pieces in random direction they want to.
7. Slide the baking paper onto a baking tray and place it in a preheated oven and bake on 150 C for about 15 to 20 mins, until the edges start to get some colour. Carefully brake off the edges and put the baking tray back for 5 to 7 more mins, lowering the temperature to 120 C.
8. Let the crackers cool down completely on a wire rack before locking them into an air-tight glass container. Enjoy!

*Coconut pulp you have saved making panna cocco.

Tip: Serve the crackers at breakfast with mashed avocado or with soups at lunchtime or with home-made soured cream and smoked salmon for a snack.

[i] For more GAPS recipe ideas please visit my GAPS recipes selection.

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