Almond Cracker recipe:


1 cup almonds (activated/soaked in water overnight)

1/2 cup golden flax seeds

1 cup filtered water

1 tablespoon freshly ground coriander seeds

1 teaspoon caraway seeds

1 teaspoon sesame seeds

1/2 teaspoon maple syrup/stevia (optional)

2 tablespoon shredded coconut (optional)

salt and pepper


Grind all ingredients in a food processor / high speed blender, but leave out 1/3 of the flaxseeds, almonds and sesame seeds, so they can be added as a whole to the paste. Put into fridge for 10 min to set.

Spread the paste in a thin layer (approx. 50 mm) on baking paper and form into ovals or squares and slowly bake in the oven (30 min on 150 degrees C, approx. 1 hour on 80-100 degrees C). Should be dry and crisp and ready to be spread with pesto or dips as below:





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