- 280 g Raw almonds (skin on)
- 10 g Dehydrated onion flakes
- 1 egg
- 1 tbsp water
- 1 tbsp olive oil
- Sea salt to taste
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Preheat oven to 180C
Place almonds and onion flakes in "Closed lid" 20 seconds, Speed 10
Add all other ingredients and combine: 10 seconds, Speed 6
Turn bowl upside down over Thermomat and turn shaft to remove mixture. Use spatula to remove remaining mixture.
Place 2nd Thermomat or baking paper on top and roll to desired thickness.
Roll with pastry docker if you want holes in crackers and cut into desired shapes (do not use sharp knife or cutters on Thermomat).
Bake on Thermomat or transfer onto tray with baking paper.
Bake for 15 minutes at 180C.
Cool before storing in an airtight container.
Accessories you need
For a fructose free recipe use other favourite seasonings instead of onion flakes eg. dried rosemary or chilli flakes
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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