Who would have thought that gluten free crackers could taste this good! This is my other saviour during the day. (check out my previous post on my ferraro rocher energy balls… mmmm!) You can top the crackers with hummus, pate or any other dips you like. They are packed with protein so make you “fuller” for longer. I use the thermomix to make them but If you don’t have a thermomix you can still make them.

For the preparation you need to grind your almonds almonds, linseeds and chia seeds. Then add thyme, oregano, salt, bicarbonate of soda, oil, water and egg and combine thoroughly. Bring the mix together into a ball, then roll out between two pieces of baking paper to 5 mm thick. Cut them in rectangles. Place bottom baking paper sheet with cracker dough onto a baking tray. Bake for 15-20 minutes (180°C) until cooked through. Leave to cool for 5 minutes then separate into crackers and transfer to a wire rack to cool completely. Store in an airtight container. Let me know what you think! J xx