These grain-free crackers are great by themselves, with a drink or with antipasti. They work well with black or green olives, particularly if the olives have been marinated in herbs and spices.
- 1� cups almond meal
- 1 egg
- 3 tsp extra virgin olive oil
- � cup marinated olives, finely chopped
preparation
1. Preheat your oven to 180�C and line a baking tray with baking paper.
2. Mix the almond meal, egg and olive oil together in a bowl until well combined. Fold through the chopped olives.
3. Rub your hands with a little olive oil and press the mixture out flat onto the lined baking tray about � cm thick in a rough rectangular shape (or shape them into little biscuit shapes now, which means you won't have to cut them later).
4. Bake in the preheated oven for 15-20 minutes or until evenly browned. Allow to cool then cut into pieces with a sharp knife.
Makes about 20 crackers.
1. Preheat your oven to 180�C and line a baking tray with baking paper.
2. Mix the almond meal, egg and olive oil together in a bowl until well combined. Fold through the chopped olives.
3. Rub your hands with a little olive oil and press the mixture out flat onto the lined baking tray about � cm thick in a rough rectangular shape (or shape them into little biscuit shapes now, which means you won't have to cut them later).
4. Bake in the preheated oven for 15-20 minutes or until evenly browned. Allow to cool then cut into pieces with a sharp knife.
Makes about 20 crackers.
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