4 CRACKERS CALORIES RECIPES

Steps:

• Preheat your oven to 300°F.
• In a large mixing bowl combine the almond flour with the sunflower seeds, pumpkin seeds, flaxseed, sesame seeds and salt.
• Add the hot water and butter and mix with your hands to create a dough.
• Place the dough in between two large pieces of baking paper and roll out with a rolling pin or a tall glass.
• Transfer into the prepared pan keeping the bottom piece of baking paper to make sure it won’t stick to the pan.
• Bake in the preheated oven for 40 minutes, until golden brown.
• Turn off the heat and allow them to cool down while still in the oven with the door open.
• Crack into large pieces and enjoy at room temperature.

Steps:

• This works great as a stand-alone recipe, but also as a component in Jamie’s Picnic Love from Together – see the full collection of menus here. ON THE DAY Put the flour and rapeseed oil into a bowl with a pinch of sea salt, add 125ml of water, and mix into a dough. Knead for 2 minutes, then rub the dough with oil, cover, and leave to rest for 30 minutes. Preheat the oven to 180°C/350°F/gas 4. With oiled hands, halve the dough, then press, flatten and stretch out each piece on to large oiled trays until super-thin, patching up any tears as you go. Evenly divide and scatter over all the seeds, with a pinch of sea salt. Pat the seeds in really well, then bake for 25 minutes, or until golden and crisp. Once cool, snap and wrap, ready to go. They’re exceptional on the day you make them, but I enjoy them for a few days afterwards, too – keep them in an airtight tin, ready to tuck into.