INGREDIENTS
Pate:
200g sardines in brine or olive oil
⅓ cup mayonnaise
2 Tbsp lemon juice
3 Tbsp coconut oil
salt and pepper to taste
Crackers:
1 cup cheese, grated
2 large eggs, beaten
½ cup coconut flour
¼ tsp salt
METHOD
1. Add sardines, mayonnaise, lemon juice, olive oil and coconut oil to a food processor and blend to a fine paste.
2. Season with salt and pepper to taste. Then put into a serving bowl and store covered in the fridge for 2 hours before serving.
1. Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
2. Melt the cheese in a double boiler on the stove until smooth and easy to mix.
3. Using a food processor with the dough blade, blend the eggs, coconut flour and salt and then add the metled cheese to the food processor.
4. Store in the fridge for an hour or until its firm and not too sticky.
5. Roll the dough out between two sheets of greased baking paper to about 1/2 a centemetre thick or half that if you prefer thinner.
6. Cut the crackers into squares, prick each with a fork or toothpick to avoid them forming bubbles while baking. Then place on the baking tray and bake for about 10-15 minutes or until just slightly light brown on edges but not completely golden all over.
7. Turn the oven off, leave the oven door slightly open and leave the baking tray in the oven for a further half an hour until they become light brown all over.
— Taken from Easy Keto by Pete Evans
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