Using almonds in cooking has become extremely popular over the past few years and for good reason. Rich in fibre, nutrients and high in monounsaturated fats, regular consumption of almonds can help lower your cholesterol. Combine this with the magnesium that helps improves the flow of nutrients, oxygen and blood throughout your body and the potassium that helps maintain normal blood pressure, this little nut is a heart healthy powerhouse. An excellent source of vitamin E – a powerful antioxidant that eliminates dangerous free radicals from your body, almonds also contain manganese which helps with bone strength and regulates your blood sugar and energy production, which is why they are always recommended as a snack. Regulating your blood sugar levels lowers the risk of cardiovascular disease and diabetes. With an added nutrient hit of L-carnitine and riboflavin your brain benefits too as these are nutrients that increase brain activity – there is a lot going on in this tasty nut!
This is one of those recipes I’ve been making for years now and the beauty of it, is that you can change the flavours to suit your taste!
150g ground almonds (preferably grind them yourself with the skin on to retain the antioxidants found in the skin)
1 tbsp chilli flakes
1 tsp thyme, rosemary or any other fresh or dried herb
1.5 tbsp of melted coconut oil or olive oil
1 free range egg
1. Pre-heat your oven to 190 degrees/gas mark 5 and cut a piece of greaseproof paper twice the size of your baking tray and fold in half.
2. Mix all the dry ingredients together, then mix in all the wet ingredients.
3. The mixture will form into a slightly sticky dough. Place the dough between your folded greaseproof paper and using a rolling pin, roll out the mixture until its approximately 3mm thick – you can use the paper to guide the dough into the right shape for your baking tray.
4. Peel off the top half of the paper and cut it off. With a knife (or a pizza cutter is ace for this) score your rolled dough to create your cracker shapes before placing in the oven.
5. Bake for 15 minutes but don’t be afraid to keep checking them as they go from slightly globe (perfect) to burnt very fast.
6. Remove once slightly golden and leave to cool on a rack. We have them with an amazing mackerel pate, recipe coming soon!