A low-carb, vegan cracker recipe for people who can’t, or prefer not to eat a big meal in the morning but need something in their stomach. Avocado hummus can be made in advance and stored in the fridge all week to be eaten as a light breakfast accompaniment and as a snack.
Preheat the oven to 200 degrees Fahrenheit and line two baking trays with baking paper
In a large bowl, combine all of the cracker ingredients and set aside to rest
Press the cracker mixture out onto your prepared baking trays
Carve the cracker sheets into 15 crackers on each sheet
Slip the trays into the oven and bake for 2 hours or until golden and dried
Leave to cool completely before storing in an airtight container
Note: serve alone or with a dip or spread such as the avocado hummus recipe further below
10 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.