Almond, Seeds and Psyllium Crackers

Cook this Almond, Seeds, and Psyllium Crackers, they only have 6 main ingredients, no wheat flour, no sugars, no low-quality fats, no binders, no preservatives. 

Choose your favorite spices and seasonings to give them the flavor you desire, it will be the perfect touch.

INGREDIENTS:

1 cup raw almonds

1/4 cup toasted sesame seeds

2 tbsp golden flaxseeds

1 tbsp chia seeds

1 tbsp psyllium husk (provides soluble fiber and is very filling)

1 tsp turmeric powder

1/2 tsp garlic powder

1 tsp dried oregano

1/2 tsp sea salt

1/2 cup warm water

DIRECTIONS:

1. Add the almonds and seeds to your food processor, grind everything together.

2. Add the spices and pulse a few more times to mix.

3. Transfer the mixture of dry ingredients to a bowl and gradually add the warm water. You may not need all of it.

4. Knead while gradually incorporating the water. When you've formed a compact ball, do not add more water.

5. Let the dough ball rest for about 15 minutes to allow the seeds (flax and chia) to hydrate and gelatinize; this will be the "glue" for the dough. Remember that these crackers don't contain egg or fat, and this is a way to bind the dough together.

6. Divide the dough into two parts and place it on a parchment paper. With another piece of paper on top, press it first with your hands and then with a rolling pin. Be patient, do it gradually, and if you see the edges separating, manually join them again.

7. Use a knife to mark the shape of the crackers before baking.

8. Bake at 350ºF (180ºC) in a preheated oven for 15 minutes.

9. Remove the dough from the oven, trim the edges to prevent burning, and bake the remaining portion for an additional 5 minutes.

Your crackers are ready. Let them cool and enjoy. Don't forget to savor the edges – they're delicious!

Freshly made, they are very crunchy, but after a few hours, not so much. If you want to restore their crispiness, put them in the oven for 5 or 10 minutes at 320ºF (160ºC). You don't want to cook them, just remove the moisture. For me, this step is not necessary; I like them as they are, but it can be done without any issues.