1 3/4 cup ground raw almonds
1/4 cup raw sesame seeds
1 Tbs. baking powder
1/4 tsp. salt
2 Tbs. safflower or canola oil
1 egg white, beaten slightly
1. Preheat oven to 375 F/190 C.
2. Mix almonds, sesame seeds, baking powder and salt in a bowl.
3. Mix in the oil and the beaten egg white.
4. Work mixture with hands to form a firm but moist dough. Add a little milk if dough is too dry.
5. Roll out to 1/4-inch/6cm thickness on a surface sprinkled with a little ground almonds. Cut into 2 x 2-inch/5cm squares or
2-inch/5cm rounds. If dough is too sticky sprinkle surface with extra ground almonds. If you don't want to roll, just
take small lumps of the dough and pat them into small flat patties.
6. Lift pieces carefully with a spatula and place on to an oiled cookie sheet; bake for about 10 minutes.
about 20
Serving suggestion: Serve as an alternative to starch-based breads with any protein meal. fine base on which to apply protein spreads for packed lunches, pates, or canapes. Fat content: Each cracker has about 6g of fat (monounsaturated).