My new weekend routine. Make crackers on Sunday. Enjoy throughout the week as the easiest thing to grab when you need something to tide you over before dinner. (Professional tip: You don't even have to open the fridge if you keep them on the counter)

Yea they're healthy, easy to make and all that good stuff, but they truly taste as good as any cracker you can buy. A few people had to confirm whether I actually made them. Maybe it’s taboo to admit, but I like these crackers more than many wheat crackers I’ve had. They turned out infinitely better than my soda cracker disaster of 2010!

1 ¾ C Almond meal
¼ C Pumpkin seeds, ground
1 whole egg + 1 egg white
1 tbsp garlic powder
salt & pepper

Garnish: sesame seeds, or Maldon sea salt (use whatever you feel like - cranberry & extra crushed pumpkin seeds would be good!)

1. Preheat oven to 350. In a food processor with a dough attachment, add almond meal, ground pumpkin seeds, garlic powder, salt and pepper.
2. Pulse blend until the dough comes together.
3. Put the dough between two pieces of parchment paper.
4. Roll out until very thin – about ½ cm.
5. Pull off the top parchment paper and sprinkle your garnish on top.
6. Use a pizza cutter to cut dough into squares. You could also bake the whole thing without cutting it and break the cracker into pieces for a rustic look too.
7. Bake for 10-12 minutes until brown around the edges.
8. Serve with dips and cheese.

© 2017 Michelle Li / miliSashimi