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Bernie Brennan’s Almond and Seed Crackers


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Ingredients

36 piece(s)

Cracker ingredients

  • 2 cloves garlic
  • 120 grams whole almonds, - or - walnuts
  • 25 grams seeds, (any type you like, such as Psyllium Husk Seed, Flax seed, Chia Seed, Hemp Seed or a mixture)
  • 1/4 tsp cayenne pepper
  • 1/4 tsp sea salt
  • 1/2 tsp bicarbonate of soda
  • 1 sprig fresh rosemary, leaves only
  • 150 grams cheese, choose a firm full flavour cheese such as Pecorino, Parmesan, Grana Padano or Manchego
  • 30 grams coconut oil, melted, - or - rape seed oil - or - sunflower oil
  • 1 tbsp water
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Recipe's preparation

  1. Preheat your oven to 180° C/350° F. Peel the garlic cloves, 4 seconds/reverse blade direction/Speed 4; remove skins from bowl.

  2. Add all other ingredients except oil and water into the TM bowl and grind 10 seconds/Speed 10 or until you have a medium-fine mix.

  3. Add oil and water and mix Speed 4/4 or 5 seconds.

  4. Empty out on to a parchment-lined baking sheet, put another piece of parchment on top and roll out as evenly as possible until about 3mm / ¼ inch thick. Remove the top sheet of parchment paper and reserve. Score the cracker mixture with a knife, marking out little squares.

  5. Bake at 180° for 20 to 25 minutes, depending on how moist the mixture is.  If the edges catch a little towards the end of cooking, cover the pan with the reserved layer of parchment. Remove from oven; transfer the crackers on the parchment to a cooling rack. When cool, break apart along the scores and enjoy.

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Tip

These crackers are delightfully savoury and can be made with endless variations of nuts and seeds – especially handy when guests drop by unexpectedly and you need a quick cracker fix. In addition to being delicious, they just happen to be gluten free. The little kick from the cayenne pepper is divine!


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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Comments

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  • Hi Sas, I find that if you

    Submitted by Madame Thermomix on 29. October 2014 - 23:02.

    Hi Sas, I find that if you roll them out thicker they aren't so crumbly. Thermomix UK Team Leader Nora posted this same recipe on her blog and she dropped blobs of the dough into silicone muffin tins and came up with gorgeous-looking, 3mm thick crackers. Take a look at the comments at the bottom of her post: http://journalofafrenchfoodie.com/2013/12/11/bernies-gluten-free-crackers/

    And thanks for reminding me that it's time to make another batch of these delicious crackers! 

    Former Thermomix Team Leader @ Thermomix UK. Now living & blogging in France @ http://www.whyisthereair.com  http://www.saveursetsouvenirs.com


    Life is short so stir it up!

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  • Hi I've made these several

    Submitted by sas@aip.net.au on 29. October 2014 - 10:09.

    Hi

    I've made these several times using flax seed or sunflower seeds and they always come out very delicate and crumbly, even though the taste is amazing!

    Is there some secret to making them firmer or are they supposed to be like this?

    Cheers

    Sas

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  • So glad you and your friends

    Submitted by Madame Thermomix on 7. April 2014 - 07:48.

    So glad you and your friends liked Bernie's crackers, Linda! They're always a hit in our house, too. I recently served them with Champagne and they were superb. Check out my blog for more delicious Thermomix recipes and happy Thermomix cooking! http://www.whyisthereair.com

    Former Thermomix Team Leader @ Thermomix UK. Now living & blogging in France @ http://www.whyisthereair.com  http://www.saveursetsouvenirs.com


    Life is short so stir it up!

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  • Wow great crackers. A hit

    Submitted by linda.bullen on 7. April 2014 - 07:20.

    Wow great crackers. A hit amoungst my friends

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