Rice and almond crackers
100 g of rice flour
100 g ground almonds
2 tablespoons of ground flax seeds
3-4 tablespoons of oil
½ teaspoon of salt
1 teaspoon of dry oregano
¼ teaspoon of baking soda
Combine all the dry ingredients in a bowl. Pour in the oil and a little water and mix. Knead until you have a compact and smooth paste.
Place a sheet of baking paper on the work surface and sprinkle with flour. Roll out the dough to 4-5 mm thick. Using a pizza knife, cut the dough into rectangular cookies. Transfer the parchment paper as it is with the crackers on it to a large baking dish. Then try to space them a little in order to cook better (if necessary, make 2 rounds of baking).
Bake the rice crackers in a preheated oven at 180°C for about 20 minutes or long enough to brown them. Cool completely and store in a cookie jar.