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Once upon a time……I was a Thermomix Consultant.

I’d bought my Thermomix back in August 2009 on the recommendation of a friend.  I’d just sold my house so we had some spare cash to set ourselves up in the house my husband & I had built together.  I remember speaking to the consultant I was buying from & she asked if I was sure I didn’t want to see it in action first.  I trusted my friend & knew from what she’d shared that a Thermomix would add value to our lives.  The order was placed.

I had a delivery demonstration where I had some family & friends over to see this beast in action & taste some of the recipes from the included cookbook.  I’ll admit it……about half way through the demo, I kissed the Thermie (thereafter known as “Thermeseus – God of the Kitchen”).  I can’t even recall now what I’d just witnessed it do, but it was love!!!  My consultant asked at the end of the demo if anyone else would be interested in being a consultant.  My daughter was only 4yo and I was the primary parent, so I was not in the headspace to be working outside the home.  I kindly declined.

Fast forward a couple of years & my consultant rang me to say there was a Thermomix Cooking Class on just down the road from us & she invited us to attend.  As I was sitting there watching my consultant trying to help another consultant, all I could think was, “Oh my gosh, I could do so much better than this (other) woman!” and I started to see myself in her place.   At the end of the class, they passed around feedback forms & I ticked the box to say I was interested in becoming a consultant.  A few weeks later, I had completed my training & the rest, as they say, is history.

Over time, avoiding grains became a focus of ours as an extension of eating gluten-free.  I came across a grain-free cracker recipe which I converted for the TMX, but found the mixture was a little too wet & the resulting crackers were a bit too soft/crumbly.  I’m a big fan of chia seeds, especially in GF cooking, so I decided to add chia seeds to the water as a binding agent & the texture was much better.  The addition of sesame seeds on top made this version taste better than the original, too.

I uploaded my conversion to the Recipe Community website and it ended up being so popular & highly rated that it was a featured recipe on the official Thermomix in Australia Facebook page.  WOO HOO!!!

Perfect for those following a paleo-type diet, GAPS or avoiding grains for whatever other reason.  Also suitable for vegans.

Thermomix Grain-free Crackers

 

If you prefer a blonder biscuit, you could blanch the almonds first.  Of course, these may not be suitable for school lunches with so many schools being nut-free these days, but they would make a great high protein after-school snack or the perfect accompaniment to dips or a cheese platter.

Enjoy!

Grain-Free Crackers

Grain-Free Crackers prepared in the Thermomix. 

Perfect for those following a paleo-type diet, GAPS or avoiding grains for whatever other reason.  Also suitable for vegans.

Course Snack
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 20 pieces
Author Nyree @ www.unitywellness.com.au

Ingredients

For the crackers:

  • 1 tbsp Chia seeds (white or black)
  • 140 g Whole raw almonds
  • 15 g Whole linseeds
  • 30 g Sunflower seeds
  • 1/2 tsp Sea salt or Himalayan salt flakes
  • 1/2 tsp Garlic powder
  • 1/4 tsp Dried chilli flakes (1/2 tsp for extra bite)
  • 60 g Water

To sprinkle on top:

  • 2 tbsp Sesame seeds (to taste)
  • 1 tbsp Sea salt or Himalayan salt flakes (to taste)

Instructions

  1. Mix chia seeds & water in a small bowl & sit aside for 1 hour (room temp is fine)

    Chia gel
  2. Preheat oven to 175C. Line a large baking sheet with non-stick baking paper.

  3. Place almonds, sunflower seeds, linseeds, sea salt flakes, garlic powder & chilli flakes into the TM bowl & mill for 20 secs on speed 7. It should look like crumbs at this point.
    Grain free cracker mix
  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).  

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

    Grain free cracker dough ballGrain free cracker dough ball
  6. Place another sheet of non-stick baking paper on top & roll out dough to approx 2-3mm thick.
    rolled cracker dough
  7. Remove top sheet of paper & sprinkle extra sea salt flakes & sesame seeds over entire surface, pressing in gently with your hand to help them stick. Using a sharp knife or pizza cutter score dough into cracker shapes (mine were approx 4x5cm each).
    Scored grain free crackers
  8. Spread the shapes out a bit on the baking sheet so that each cracker cooks evenly

    Grain free crackers_2
  9. Bake in the oven for approx 15 mins or until golden brown (watch that the thinner edges don't burn). Remove from oven & transfer crackers to a cooling rack. Allow to cool completely - they will crisp up as they cool.

    Enjoy!

    Grain Free Crackers

Recipe Notes

  • If you prefer a blonder biscuit, you could blanch the almonds first.  Of course, these may not be suitable for school lunches with so many schools being nut-free these days, but they would make a great high protein after-school snack or the perfect accompaniment to dips or a cheese platter.
  • Feel free to experiment with flavours - rosemary, oregano, seaweed, or sprinkle with a little grated parmesan.  The options are endless!

 

 

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