With slight hints of salted caramel flavour and a delicious crunch; these are the perfect coffee biscuit! And on top of that? No added sugars!
Makes +/-20
Takes 30-40 minutes (10 prep, 20-30 cook) +/- 20 minutes cooling
1/2 cup (75g) of brown flour
1/4 cup (40g) of milled flaxseed
1/2 cup (85g) of pitted dates, chopped
1 pinch of salt
2 tbsp of water
2 tbsp of vegetable oil
1/4 cup (20g) of flaked almonds
Preheat the oven to 150C.
In a small food processor, pulse blend all of the ingredients - apart from the flaked almonds - together until they form a breadcrumb like consistency.
Decant the mix neatly on to a baking tray and press it together to form one lump of dough. Flatten it into a large rectangular shape around 5mm thick.
Evenly sprinkle the flaked almonds on top and roll it out as thin as possible without breaking it, maintaining it’s rectangular shape, roughly 30cmx30cm.
Using a flat edged spatula, divide the flattened dough into thins using a 4x5 grid (or divide the dough according to how large you want the thins).
Bake the thins on the bottom shelf for 20-30 minutes, checking them regularly to make sure they aren't burning and turning after 10 minutes, until they have darkened in colour and the flaked almonds have browned.
When they are done, remove them from heat and allow them to come down to room temperature (+/-20 minutes - the cooler they are the crunchier they become) on a cooling rack.
Store in an airtight container in the fridge and consume within 2 days.
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