I’ve had a few attempts at this one and my favourite version is here now. If you fancy something on top, check my “Spreads” recipe. I like to make these savoury biscuits for my 2 ½ year old as they are handy to take with us when we’re out and about. I’m not a huge fan of snacks and I’d rather let my son build up a nice appetite for a proper meal. However, with growing children there are moments when they are truly hungry and simply can’t wait. The important thing is to distinguish between boredom and hunger… I know my son has a tendency to ask for snacks when there isn’t much to amuse him. In fact many people carry that tendency into adulthood.
Another feeling that can get mixed up with hunger is thirst so a word of advice: drink water before you reach for a snack and remember to check if the sensation isn’t the result of “nothing else better to do”. Start to observe and you will realize that many times, you can just distract yourself from eating something. Don’t ever eat when not hungry!
But if you need an alternative to crackers, here’s one:
200g (or 10 heaped tbsp) ground almonds (you can use almond meal but it’s cheaper to grind the almonds yourself)
100g coconut powder (or 4 tbsp)
30g (1 tbsp) poppy seeds
4 tbsp butter (at room temperature or slighted melted)
Salt and black pepper to taste
Pre-heat the oven to 180C degrees. Cover a baking tray with parchment paper (approximately 20x20cm). Mix all ingredients in a bowl and spread evenly with the fingers until it covers the paper on the tray. If you like the crackers to be crispier, you should try to spread the mixture quite thin.
Cut the squares with a knife but do not remove them. Bake in the oven for 10 to 15 minutes but check regularly to avoid burning the edges.
Leave it to cool for 20 minutes before eating.