Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 413 kcal | 117 kcal |
| Protein | 9.8 g | 2.8 g |
| Fat | 5.8 g | 1.6 g |
| saturated | 0.6 g | 0.2 g |
| Carbohydrate | 74.3 g | 21.1 g |
| sugars | 18 g | 5.1 g |
| Fibre | 5.1 g | 1.4 g |
| Sodium | 7 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
- 810 g almond flour
- 2 cups oat flour
- 1 cup flax seeds
- 1 cup almond milk
- 2 cups maple syrup
- 2 tablespoons vanilla
- 2 tablespoons cinnamon
Instructions
- Grind the flax seeds first if you bought them whole. A whole flax seed passes through untouched and contributes nothing but a hard speck in the cracker.
- Pulse the almond flour, oat flour, ground flax and cinnamon together dry before the almond milk, maple syrup and vanilla go in. The dry mix has to be even first, because once the syrup arrives nothing moves freely again.
- Stop the moment the dough comes together. Almond flour gives up its oil under a long grind, and an oily dough spreads across the tray rather than holding an edge.
- Spread it on lined trays to 3 mm, which is thinner than most doughs here. That thinness is where the snap comes from; spread thick, this ends up closer to cake.
- Score the squares now, pressing the knife straight down to the liner. The cut lines also give moisture a way out of the edges, so a scored slab dries faster than a solid one.
- Dehydrate at 46 °C for 10 hours, turning the slab onto mesh once it will lift in one piece. A cup of maple syrup keeps the underside tacky long after the top looks finished.
- Break the squares apart along the scores partway through and spread them out. Separated crackers dry on their cut edges as well, and that is where the last of the water sits.
- They are ready when a cracker snaps cleanly at room temperature and the break looks dry right through. Any that bend go back until they do not.
- Store them airtight in the cupboard for three weeks. If they soften on a humid day a short run in the machine brings them back, and it will keep happening, because the sugar in them draws moisture in.
