![]() Take a pizza cutter and score rectangles on the dough. Use a rolling pin or glass to roll because you want to get it SUPER thin before baking - about an 1/8 of an inch. Roll out a portion of the dough (either 1/2 or 1/3) between 1 piece of parchment paper (bottom) and on piece of wax paper. Mix all ingredients together until you can form a ball, adding more water if too dry. Cool completely, then move to an airtight container or domed cake plate to keep crisp and fresh. I pressed my grater spikes into the dough for a little texture.īake 10-12 minutes or until light, golden and dry to the touch. Sprinkle with sea salt and additional herbs if you'd like. Remove top layer of parchment paper before baking. Thin crackers will get crisp sooner than thicker crackers and will be more delicate. Roll between two sheets of parchment paper, sprinkling with herbs after just starting to flatten dough. ![]() Mix together almond meal, olive oil and beaten egg whites or egg replacement, this will make a crumbly mix that shapes quickly into a ball. They are delicious and just melt in your mouth, they just don't travel well:) )įresh or dried herbs of choice (I used fresh rosemary and ground it with my mortar and pestle which releases all of the wonderful essential oils that chopping just doesn't do for Rosemary). To Print the Recipe, or to Post and/or Read Commentsġ 3/4 C Almond Meal Flour (I use Bob's Red Mill)Ģ unpasteurized eggs (or egg replacement, the recipe with the egg replacement will make really fragile cookies. Let cool a few minutes and then break along the knife scores. Sprinkle sea salt and bake in oven for about 10 minutes or until sides start to brown. You can bake the crackers on the lower layer which prevents sticking and keeps you from having to wash more dishes (this is a good thing.) Take a butter knife and score the crackers into desired sized squares. ![]() Once rolled, transfer to a baking sheet and remove upper layer of parchment paper. Cover with parchment and roll out into a rectangular shape. Take ingredients and pat into a ball and put on parchment paper. The mixture should resemble a paste and should not be too wet. They're done when they're just barely golden.ġ 1/2 cups finely ground almond flour or mealĬoarse sea salt (to sprinkle on top after rolling) The outside crackers might be done sooner than the center, in which case just remove the pan from the oven and carefully transfer the finished crackers to a plate to cool. Transfer (with the bottom sheet of parchment) to a sheet pan and bake for 14-20 minutes, checking occasionally. Remove the top sheet of parchment and cut into 1 inch squares with a sharp knife. Turn out onto a sheet of parchment paper and flatten out a bit.Ĭover with another sheet of parchment paper and roll out to 1/8 inch thick. Mix in the remaining ingredients and mix well, giving it a few kneads. In a large bowl, beat the egg and the olive oil. To Print or Pin the Recipe, or to Post and/or Read Comments Bake at 400 degrees for 10-12 minutes, or until crackers are golden brown and crispy. ![]() Brush the tops of the crackers with olive oil, salt generously and sprinkle with sesame seeds. Place individual crackers about one-half-inch apart on a parchment- or tin-foil-lined cookie sheet. Roll out to about 1/8 or 1/10 of an inch thick and cut in desired shape with a pizza cutter. Divide into four parts and roll out flat on parchment paper with a rolling pin or other cylindrical object (I used a glass). Mix all ingredients thoroughly with your hands. Be careful not to over-blend or you'll have almond butter.)Ģ tablespoons olive oil, plus more for coatingġ tablespoon mixed herbs (I used basil, oregano, chives, rosemary and parsley) Gluten-free, Carb-free, Paleo Super CrackersĢ-3 cups almond meal (You can make this by grinding almonds in a food processor until they are fine.
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