curry crackers

A savoury recipe to use the leftover almond meal from our chocolate smoothies. Topped with cos lettuce from a neighbour's garden, cucumber, tomato and fresh alfalfa sprout, it makes for tasty post-surf fast food.

Ingredients
3 cups almond meal (left over from making almond milk)
1 cup oat flour (we only have rolled oats, which are not raw, if possible use steel cut oat groats)
1/2 cup ground flax seeds
2 tablespoons extra virgin olive oil
1 teaspoons garam masala (curry powder)
1 teaspoon sea salt
2 teaspoons cumin & coriander seeds, coarsley ground
3 tomatoes, blended
2 cloves garlic, finely crushed

Method
1. Combine all ingredients. Add a little water if mixture isn't sticky enough.
2 Spread mixture on non-stick sheet. Dehydrate at 40ºC until firm (about 12 hrs). Flip over and cut into crackers half way into the dehydrating time.