1 Teaspoon of coarse salt (plus extra for serving)
2 Dessert spoons of rapeseed oil
2 Dessert spoons of egg whites
6 Dessert spoons of water (you may need a little more depending on the size of your spoons!)
1Preheat your oven to 170’c
2In a large bowl mix together the almond flour, flax-seeds & salt.
3Pour over the rapeseed oil and egg whites and mix this in.
4Finally add the water and keep stirring until the mixture begins to come together and form a dough.
5To check it has enough moisture, just grab a handful of mixture and squeeze it in your hand. If it stays together when you press it then its ready to roll, if it crumbles add a little more water and do the same again.
6When its ready to roll, take the mixture in your hands and squash it into a ball.
7Place this dough on a sheet of baking paper, place another sheet over the top and roll out using a rolling pin. You want to roll it out until it’s a couple of milometers thick. The thinner it is, the crispier your crackers!
8Cut them into any shape you like – I chose mini bite sized squares but you can make them as big or small as your heart desires.
9Bake for 12-15 minutes. The crackers will turn a light golden brown around the edges. If you don’t have a fan assisted oven you may need to turn them over during this time. Make sure they are cooked right to the centre or your crackers will be soft in the middle.
10Once they are baked, take them out of the oven and allow them to cool before adding a little extra salt and enjoy!