Makes: 12 crispbreads (depending on how you slice them)
- 1 cup of raw almonds
- ½ cup of rolled oats or quinoa flakes
- ½ tsp of gluten-free baking powder (make your own: 1/2 tsp of bicarbonate of soda, 1 tsp of cream of tartar and 1 cup of gluten-free flour, I like to use brown rice and mill it into flour, store leftovers in airtight container)
- ½ tsp of good quality salt (I love to use herbal salt for this one, Herbamare is a good one)
- 1 – ½ cup of mixed seeds (sunflower and pepita)
- 3 TBSP of chia seeds
- 6 TBSP of water
- ¼ cup of sesame seeds
- 2 TBSP of nutritional yeast flakes
- Optional: 2 eggs
- 2 TBSP of extra virgin olive oil
- Preheat your oven to 150 degrees and line your baking tray with baking paper.
- In a small bowl, mix your chia seeds with 6-7 TBSP of water. Stir frequently and set aside until glutenous gel forms.
- In your food processor, process your almonds into fine almond meal and combine with oats or quinoa flakes, baking powder, salt, all your seeds and nutritional yeast flakes. Make sure your sunflower and pepita seeds are only chopped not totally ground.
- Add your wet ingredients (chia seed mixture, olive oil and eggs, if using) and mix until well combined.
- Spread your dough onto the prepared tray with baking paper as thinly as possible and bake for 20-30 minutes or until your crispbreads are golden brown and smell totally irresistible.