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1 Almond & Millet Crackers

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Almond & Millet Crackers

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Ingredients

20 piece(s)

  • 1 tbsp white chia seeds
  • 75 g Whole raw almonds
  • 50 g millet
  • 25 g sunflower seeds
  • 1/2 tsp sea salt flakes
  • 1/2 tsp Garlic powder
  • 1/2 tsp dried oregano
  • 60 g water
  • 2 tbsp sesame seeds to finish
  • 1 tbsp extra sea salt flakes, (or to taste)
  • 1 tablespoon OilveOil
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  • 6
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    easy
    Preparation
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    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

  1. Mix chia seeds with water in a small bowl & allow to sit at room temperature for approximately 1 hour.

  2. Preheat oven to 160C.  Line a large baking sheet with non-stick baking paper or your oven Thermomat.

  3. Place almonds, sunflower seeds, millet, sea salt flakes, garlic powder, oregano & oil into the TM bowl & mill for  20 secs on speed 7. It should look like crumbs at this point.

  4. Add the soaked chia seeds (now a thick seedy gel) & mix on speed 4 until the ingredients begin to form a dough ball (approx 10-15 secs).  

  5. Using spatula, scrape dough onto lined baking sheet & form into a ball with hands.  Mixture will be sticky but firm.

  6. Place another sheet of non-stick baking paper on top & roll out dough evenly to approx 2-3mm thick. Sprinkle with Sesame Seeds while you roll out to help prevent sticking to the baking paper.

  7. Remove top sheet of paper & sprinkle extra sea salt flakes.  Using a knife or pizza cutter score dough into cracker shapes (approx 3x4cm each). Use a fork to poke a few holes across the top of each cracker to prevent bubbling.

  8. Bake in the oven for 15min. Then carefully seperate the crackers where you scored them and cook a further 5 min. 

  9. Remove from oven & transfer crackers to a cooling rack. Allow to cool completely - they will crisp up as they cool.

    Enjoy!

     

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • What a great recipe ...

    Submitted by bolgerkel on 21. December 2021 - 14:03.

    What a great recipe
    I changed the millet to quinoa as I didn't have any.
    Great taste and super easy to roll out.
    Thankyou🙏

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  • Yummmmmo. Thanks for sharing this recipe. It will...

    Submitted by Kaz Whitts on 3. July 2017 - 15:12.

    Yummmmmo. Thanks for sharing this recipe. It will become a favourite for sure x

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  • Really enjoyed these and so did the kids! I made...

    Submitted by Cissa83 on 15. December 2016 - 15:14.

    Really enjoyed these and so did the kids! I made some changes based on what I had on hand: oats instead of millet and pinenuts instead of sunflower seeds. It turned out great, so I suspect you could substitute a lot of the ingrediants to suit what you have on hand.
    I baked for an extra 5 mins for extra crunch!

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  • Yum! I liked the crispy edge

    Submitted by Fresh Mix on 1. April 2015 - 10:39.

    Yum! I liked the crispy edge pieces where mine was rolled really thin. I just realised I missed the part about putting them back in for another 5 minutes after breaking along the score lines! But they are still tasty.

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