No sugar, all spice, and everything nice :) We love these crisps as great go-to snack throughout the day. Filled with fibre, healthy fats and lots of cinnamon goodness, we're sure that you'll love them too!
Ingredients:
1/2 C Sliced almonds
1/3 C Chia Seeds
1/3 C unsweetened shredded coconut
1/3 C Flax Seeds (whole)
1/3 C hemp hearts (we love Manitoba Harvest)
1T Psyllium Husk
2 Tablespoons Cinnamon
1/2 tsp nutmeg
1/4t pink Himalayan sea salt
1/4 C melted coconut oil oil
3/4 tsp almond extract
1/2 tsp vanilla extract
1C Boiling Water
15 drops of liquid monkfruit sweetener (or stevia. If you are fine with sugar alcohols you could also do a tablespoon of Lakanto, although we haven't tried!)
Directions:
Preheat oven to 300°F Mix ingredients together and let them sit together until they thicken. (If it’s watery at first, don’t worry). Using a spatula, spread mixture on a lined cookie sheet as thin as possible. Bake for 45-60 mins. In our experience, 60 minutes is the crisp we like. But every oven is different so keep an eye out.
****If you want them cut into squares, after about 20 mins baking time, remove them and cut into desired shape and return to oven. Otherwise you can bake them fully and break them apart after.****
Hack: After baking time is complete, we find opening the oven door slightly and letting the crackers sit and cool in there helps make them even crispier.
