INGREDIENTS
- Ground Almonds Powder – ½ cup
- Sorghum Flour/Amaranth Flour– 1/2 cup
- Salt – According to taste
- Nutritional Yeast – 1/4 Cup (Optional)
- Flax Meal – 1/4 cup
- Sesame seeds – 1 tsp (optional)
- Luke Warm Water – 4-6 tsp
- Black Pepper – According to taste
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METHOD
- Add the Ground almonds, Sorghum Flour, Ground flaxseed, salt, pepper and nutritional yeast to a mixing bowl. Stir everything together well to combine.
- Take a 1/4 cup of warm water and add this slowly into the dry ingredients a little at a time. Beat the mixture together as you add the water, mixing until well combined. Once all the water has been added, you should have a pliable dough.
- Set the dough to one side for 5 minutes to firm up.
- Preheat the oven to 375 degrees Fahrenheit or 190 degree Celsius and line up a baking tray with parchment paper.
- Place a second sheet of baking paper on top of the dough and roll out into a square shape of an even thickness – roughly 1/5 of an inch thick.
- Cut out the shapes of Triangles
- Bake for 12-15 minutes or until they become golden brown.
- The chips should be golden brown all over and crunchy. Set aside to cool completely and firm further.
