Thermomix Grain-Free Crackers
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.
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.
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
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Mix chia seeds & water in a small bowl & sit aside for 1 hour (room temp is fine)
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Preheat oven to 175C. Line a large baking sheet with non-stick baking paper.
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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.
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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).
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Using a spatula, scrape dough onto lined baking sheet & form into a ball with hands. Mixture will be sticky but firm.
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Place another sheet of non-stick baking paper on top & roll out dough to approx 2-3mm thick.
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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).
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Spread the shapes out a bit on the baking sheet so that each cracker cooks evenly
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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!
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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