Ingredients

The following ingredients have 10 Servings
  • 35 g almond flour
  • 3 TB ground (milled) flaxseed
  • 3 TB mixed seeds
  • 1/4 tsp garlic powder
  • 1/4 tsp mustard powder
  • 1/2 tsp salt
  • 2 eggs

Instruction

  • Preheat the oven to 200°C (fan oven). This is 220°C for conventional ovens (or 425°F / gas mark 7).
  • Cut three sheets of baking parchment paper the same size as your largest baking tray.
  • Combine the almond flour, ground flax, mixed seeds, garlic powder, mustard powder and salt in a bowl. In a separate bowl, whisk the eggs very well. This is what you should have ready:
  • Add the whisked egg to the almond flour mix.
  • Combine very well, then tip out onto one of the sheets of baking parchment.
  • Cover with the second sheet of parchment and use a rolling pin to roll as thin as possible. Try and maintain a square or rectangle shape of even height. Roll as thin as possible.
  • Peel off the top layer of parchment.
  • DO NOT BE ALARMED if some of the mixture pulls away with it, its a good thing: you can simply use a silicon spatula to scrape those bits and use it to spread over and and close any holes, thus ensuring nothing goes to waste.
  • Use this time to neaten the edges with your spatula - all the time spreading the mixture to ensure it is evenly thin but showing no holes. When I was doing this, it felt a bit like plastering a wall :)
  • Gently lift the parchment and place onto the large baking sheet/tray. NOTE: Many things can affect your 'dough' not looking as firm as mine in these pics, and therefore not requiring the step where you roll it between two sheets of paper. In fact, every time I make these, the consistency is different. This could the size of the eggs or the brand of almond flour and ground flaxseed . Either way, the good news is that if your mixture is more 'wet', simply use a silicon spatula to spread it out on a sheet of parchment, neatening the edges as mentioned. The end result will be the same.
  • Place in the oven for 6 minutes, then remove the tray from the oven. It will look like this >
  • Here is the tricky part: Place your third, unused sheet of parchment on top of the partially baked mixture and very gently – using a large egg-lifter or an extra pair of hands - flip the entire thing so that you can bake the under side. (I found that placing a second large tray on top and doing a quick-flip helped.)
  • Peel off (what was the bottom layer of parchment, but now the top layer), and use a pizza cutter to slice into 10 even-size slices. The 'dough' is easy to cut and shouldn't be cooked too hard and crispy just yet.
  • Return the tray to the oven for an additional 7-10 minutes. (I always rotate a tray halfway through cooking to ensure even cooking.) But ovens can differ so its better to just keep an eye on them.
  • Remove the tray from the oven and you will notice the pieces have hardened. However, you will want to get more colour on all sides, so gently flip each piece over and return to the oven for another minute or so.
  • Remove and allow to cool completely before storing in a sealed container. Macros were calculated per two pieces being one serving, assuming you sliced into 10 equal-sized pieces (as indicated in the recipe).