Enjoy gluten-free without compromise: Here you'll find all the ingredients and a step-by-step preparation guide – easy to follow and guaranteed gluten-free. Happy cooking!
Ideal for this dish
GluteoStop® 30 Mini-Tablets
Supports the degradation of residual gluten in a gluten-free diet.
Making
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01
Blend the nuts, pumpkin seeds, chia seeds, and flaxseeds in a food processor until the mixture has the texture of very coarse sand. With the motor running, add 40 ml of water, then the oil and salt. Continue blending until a moist dough forms. Place the dough on plastic wrap and shape it into a 5-cm-wide roll. Place it in the freezer for about 1 hour until it’s firm enough to slice.
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02
Preheat the oven to 175°. Use a sharp knife to cut the dough into slices about 5 mm thick, and place them on a baking sheet lined with parchment paper, leaving some space between them. Bake the crackers for 30 to 35 minutes, until the edges and bottoms are golden brown. Let them cool on the baking sheet.
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