Almond & Walnut ENERGY Crackers

Makes 15-20 crackers (depending on thickness)

  • 1/2 cup walnut halves
  • 1 1/2 cups ground almonds
  • 2 tablespoons Macacha ENERGY blend
  • 2 tablespoons olive oil
  • 2-4 tablespoons water
  1. Preheat the oven to 165°C.
  2. Add the walnuts to a food processor and pulse until they form a flour. Add the ground almonds, Macacha and salt then pulse again to combine.
  3. Drizzle in the olive oil, return the food processor lid and pulse a few more times to evenly distribute it amongst the dry ingredients, you might notice small clumps beginning to form.
  4. With the motor running remove the feeder tube cover and slowly add the water 1 tablespoon at a time, the mixture will begin to come together as a dough quickly, you want it to be soft and sticky.
  5. Turn off the processor and check the mixture by pinching it between your fingers. It should hold together. Then form it into a ball and place in the centre of a sheet of baking parchment. Lay another piece of parchment over the top and use a rolling pin to roll out a rectangle about 2-3mm in thickness.
  6. Remove the top layer of parchment and use a large sharp knife or pizza cutter to score a grid in the dough, you can then further divide the squares into triangles by cutting along the diagonal.
  7. Slide a knife or palette knife under the cut crackers to separate them out, you may wish to transfer some to the other piece of baking parchment.
  8. Place in the oven for 10-12 minutes until amazingly fragrant and slightly golden then transfer to a wire rack to cool.
  9. Keep in an airtight container for 1 1/2 – 2 weeks or freeze for up to 3 months. You can place them straight on a baking sheet in a hot oven for 5 minutes from the freezer or simply leave to thaw at room temperature for an hour or so.