280g ground almonds
65g tapioca flour OR rice flour OR potato flour
25g melted butter or coconut oil
2 tablespoons water
1/2 teaspoon baking powder
1/2 teaspoon cream of tartar
1-2 tablespoons mixed seeds (linseeds, pumpkin seeds, sunflower and sesame)
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Pre-heat your oven to 350/ 180/gas 4. Line a baking tray or two with greaseproof paper.
Mix together all the dry ingredients including seeds and spices.
Mix egg, melted oil and water together and combine into the dry ingredients into a dough.
Roll half the dough between two pieces of greaseproof paper (it’s quite sticky) to about cracker thickness and then cut out using a cookie cutter. Place on the baking tray. Repeat with other half.
Bake in the oven for about 15 minutes or until slightly brown.
Place on a baking rack and cool before eating.
I’ve omitted the spices before and added grated lemon zest and ginger.
Grated dark chocolate and ginger.
Cocoa powder and chopped hazelnuts.