Almond meal crackers

Place the wet almond meal (200 g) in a suitable container. Add flaxseed meal (1.5 tbsp) and sprinkle a pinch of salt (2 g) on top.

If you are using dry meal, mix the flaxseed meal with a small amount of water.

If you don’t have flaxseed meal, you can use ground chia seeds or psyllium.

Then add a bit of ghee (20 g) and herbes de Provence (10 g).

Instead of herbes de Provence, you can use dried basil or oregano.

Mix all the ingredients thoroughly by hand until you achieve a homogeneous mass.

After that, place the dough between two sheets of parchment paper and roll it out. The thinner we roll the dough, the faster the crackers will bake.

After rolling, cut the resulting layer of dough into pieces of any shape and size.

Send the crackers to the oven (without the top sheet of parchment), preheated to 130 degrees, for about an hour, until a golden crust appears.