RECIPE: Almond Crackers with Thyme

This recipe links to the post ‘Shining a Spotlight on Savoury Snacks’
- 2 cups Almond Flour
- 1/4 -1/2 cup cold water
- 1 tbsp extra virgin olive oil
- 1½ tsp salt
- 2 tsp freshly ground black pepper
- 4 tablespoon fresh thyme leaves
- Preheat oven to 175°C.
- In a mixer combine the ingredients and blend until a dough forms
- Place dough between two pieces of parchment paper and using a rolling pin roll out the dough evenly until it’s about 2-3mm thick.
- Remove top layer of parchment paper and place the bottom sheet of parchment paper with the rolled out dough onto a baking sheet
- Using a knife cut a grid in the dough to form squares and gently separate the crackers by sliding the knife underneath and pulling them apart.
- Bake in the oven for 10-14 minutes or until the dough begins to turn golden in colour and the kitchen fills with the glorious smell of toasty almonds and thyme
- Store in an airtight container for up to 5 days. They will last longer but may lose a bit of their crispness, if so pop them into a warm oven for a few minutes and their crunch will come sprinting back.
- Alternatively freeze for up to 3 months.