Keen traveller and wholesome food advocate, Bec McLean, shares a recipe for her most trusted healthy travel snack.
One of my favourite items to take on holidays are my simple almond crackers. They’re great for young ones to chew on when you’re ascending or descending in the plane (to clear their ears). They are also incredibly handy to to have on hand if you’re waiting in queues.
1 cup of almond flour/meal
2 tbsp of coconut flour
2 egg whites
1 tsp of oregano
Black pepper to taste
Preheat oven to 200 degrees.
Line a baking tray (approximately 36cm x 27cm) with baking paper (or use a silicone baking mat).
Mix all the ingredients in a mixing bowl until combined.
Gather the mixture in your hands and make it into a ball, then place it on the baking mat. Place another piece of baking paper on top (I lightly oil this with coconut oil to ensure the mixture doesn’t stick).
Use a rolling pin to flatten the mixture out until it covers the baking tray (it should be a few millimetres thin).
Remove the top baking paper and slice into squares using a pizza cutter.
Place in the oven and cook for 8-10 minutes until the pieces around the edge are slightly browned.
Let them cool and then the pieces will come apart easily, ready to eat or store in the cupboard.
Makes 24-30 biscuits that will last a week in an airtight container.
NB: I introduced these at about 7 months, just after I tested for egg allergies.