Preparation time 10 MIN | Cooling time 30 MIN
Ingredients
1/4 cup of coconut oil
1/4 cup of almond butter
1/2 cup agave syrup
1/2 carob kernel flour
a pinch of salt
1/2 cup of puffed quinoa or millet
1/2 cup of roasted and chopped almonds
1/3 cup of dried figs (chopped)
1/4 cup of toasted pumpkin seeds
Preparation method
Heat the coconut oil, almond butter, agave and salt on low heat.
Add the carob flour and the puffed quinoa.
Line a baking tray with baking paper and pour the mixture onto it.
Add the rest of the ingredients. Push with your hands until you get a solid mass.
Place the mixture in the fridge for 30 minutes, then cut into slices.
Note: you can keep the crackers in the fridge for up to 1 week.