Vegan almond herb & onion crackers – Gluten-free, dairy free, paleo, low carb

These are great with nut cheese. You can dehydrate them if you want them raw instead of baked, too.  Like most recipes here, easy, fast, yum. A great staple/ alternative to crisp breads & crackers. Adapted from a recipe from the blog Olives for Dinner.

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Ingredients – makes about 20
1/3 cup ground linseed/flax seed
1/2 cup water
1 1/3 cup ground almonds
1/2 tsp smoked paprika
2 tbsp Nutritional yeast (optional – gives a cheesy flavour)
2 tsp onion powder
1 pinch garlic powder
2 tbsp dried oregano
1 tsp salt (we used half sea salt & half smoked salt – nb these crackers are quite salty so reduce this to half if you want to eat them plain)
1 sweet, pointed red pepper, finely diced (optional, but very tasty)

Method:
1. Put everything in a bowl. Mix until it looks like a soft, sticky dough.
2. Turn onto a greased, lined baking tray (we foil line & spray with oil). Dump the dough in the middle, grease hands well with olive oil, and pat down to make a flat cracker, about 4mm thick. Re oil hands as necessary while working.
3. Score into cracker shapes using a pizza cutter. Bake in the oven at 200 degrees C for 15-20 mins or until crisp. (or dehydrate for 8h at 110 apparently, but I haven’t tried that). Allow to sit and cool a little before removing from tray, the steam will help them loosen (removing while hot makes them stick).
Enjoy!

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