Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 582 kcal | 165 kcal |
| Protein | 21.1 g | 6 g |
| Fat | 49.6 g | 14.1 g |
| saturated | 3.9 g | 1.1 g |
| Carbohydrate | 8.3 g | 2.3 g |
| sugars | 4.1 g | 1.2 g |
| Fibre | 15 g | 4.2 g |
| Sodium | 6 mg | 2 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1 3/4 cups golden flax, ground (use 1/2 cup of chia seeds if desired)
- 1 kg almonds, soaked about 8-10 hours, rinsed, drained, peeled
- Himalayan Salt
- 3 1/2 cups water
- 6 3/4 tablespoons rosemary, finely chopped
- Fresh ground pepper
Instructions
- Slip the skins off the soaked almonds before they go in the jug. Almond skin does not break down, and the finished cracker carries brown flecks that lodge between the teeth.
- Give the ground flax its full half hour in the water. It has to become one sticky mass — loose seeds in cloudy water will not hold anything together.
- Process the almonds past the crumb stage until they begin to smear against the side of the jug. That is the point at which they bind rather than sit there as wet sand.
- Fold the flax gel, rosemary, salt and pepper in and mix until the colour is uniform. Rosemary sinks through a wet mixture faster than you would expect.
- Lay a second non-stick sheet over the top and roll it out thin. Rolling through a sheet is the only way to get a flat surface out of a dough this sticky.
- Score the slab into rectangles before it goes in, cutting right down to the sheet, so the crackers part cleanly later instead of shattering.
- Open at 63 °C for 45 minutes. That short hot start takes the surface water off quickly and sets the shape before the slab has any chance to sag.
- Drop to 46 °C for 8 hours, flipping the slab once it will lift as one piece. The underside lies against plastic and is still soft when the top reads as finished.
- A cracker is done when it has cooled and snaps rather than flexes. Keep them in a tin for ten days at the outside — almond and flax are both oily, and these go soft first and flat-tasting soon after.
