Almond ‘crackers’


Exploring a bit more on the ‘paleo cooking field’ I’ve transformed some failed almond butter into  these light crispy biscuits





  • 1 1/4 C roasted almonds
  • 2 eggs
  • 1/3 c almond milk
  • Dried herbs


As simple as put the nuts on the food processor and pulse for 1 min, you can now turn on the oven; 180C˚add the herbs and pulse for 1-2 more mins, then add the eggs and keep processing until it looks evenly mixed.

You should have a thick, quite creamy ‘dough’ which you will then put in a flat baking tray covered with parchment paper. Then put an extra layer of paper over the mixture and ‘roll out’ with a rolling pin. Try to do a large flat, even layer of dough (5mm thick).

Now, remove the paper that is on top and place into the oven. Bake for 10 min, cut into even pieces and bake 15 extra min. or until crispy.