2 tablesps coconut oil, butter or ghee
2-3 tablesps water
2 cups ground almonds
Mix the ingredients well. Roll out thinly on a board, sprinkled with some ground nuts. Cut into squares. Sprinkle with coarse seasalt, poppy, caraway or sesame seeds on top.
Bake in oven on baking paper at 150deg C for 20-30 mins or light golden brown.
This recipe I found in the GAPS cookbook .( Dr Natasha Campbell McBride) It Is super quick and easy, and topped with a delicious wild herb spread I found at the health food shop (Waiheke Island Herb Spread) is a very tasty addition.
Try using different nuts, hazel or walnuts and instead of water you could try almond milk to mix. Improvise, the combinations are endless.
Gluten and dairy free.