Being allergic to gluten means it is not that easy to just grab something when it´s snack time. Which might feel sligth annoying at times , yet is is a true blessing for your health as you get in to using more and more pure foods – cooking and creating from scratch.

I found the base of this recipe in one of those free magazines you get at your supermarket, some months ago. As usual I did not have all the ingredients in the house as I got to test this recipe yesterday , but I did have quite some things I could supplement with.

Imagine my surprise when these were not just super easy and mega fast to make, but actually tasted divine :-).

Go ahead and try  for yourself!

Ingredients;

150 grams almond flour

70 grams seeds – I used a mix of flaxseed, pumpkinseed and sunflower seeds this time

1,5 tbspn olive oil

1 sligtly whisked egg

2 tspns of dried herbs

Heat your oven to 180 degrees C.

Mix all the ingredients together with your hands, forming a sort of doe.

Place a baking sheet on an oven plate, put the doe in a lump on the sheet. Put another baking sheet on top of the doe. Roll the doe flat with a rolling pin, until it is approximately 2-3 mm thin.

Remove the top sheet. With the top of a knife, slice little square crackers.

Put the oven plate in the oven for 12 – 15 minutes.

Ready!

Enjoy!