These little gems are so perfect for afternoon tea. They taste perfect on their own or loaded with cheese and pickle. The key ingredient is the salt. Ya gotta have good quality salt! If you like you can add any dried herbs or spices. I like mine plain though.
The only bad thing is they don’t keep for very long. Four days in a sealed container would be about it. They don’t go off after that, just a little soft. Good
luck making them last longer than the day they’re made though!
½ C almond meal
½ C mixed seeds (linseed, sunflower, pumpkin, poppy and sesame)
2 Tbsp psyllium husks
2 egg whites lightly whisked
1 tsp dried herbs
Mix all ingredients together
Roll between 2 sheets of baking paper until thin, it’s a bit tricky knowing how thin to make them. I don’t want to give a measurement because who on earth is going to get out a ruler? So I reckon about as thin as 2 rulers if they were on top of each other. That might be a terrible example but I can’t think of anything else!
Leave the the mix on the bottom piece of baking paper
Score the mix but don’t cut right through
Bake at 180 until crisp and golden
Once cool snap the pieces apart along the score lines