Post by Loupy on Jan 28, 2015 18:09:42 GMT -7
EASY ALMOND CRACKERS
From: Alanna Kellogg @ www.kitchenparade.com/
Hands-on time: 15 minutes up front, 5 minutes to finish
Time to table: 1 hour
Makes six to eight dozen small crackers
Ingredients:
1-1/4 cups (150g) almond meal
1/2 cup (100g) pecan meal, flax meal or more almond meal
2 tablespoons seasoning – Italian seasoning, any savory spice blend
1 teaspoon fine sea salt or kosher salt (omit if seasoning has salt)
Four or five grinds of pepper
2 tablespoons olive oil
5 tablespoons water
Instructions:
Set oven to 300F/150C.
In a large bowl, combine almond meal, pecan meal (or other meals), seasoning, salt and pepper with a spoon.
In a small bowl, stir together olive oil and water.
Pour into the first bowl and stir to combine.
The dough will be thick but not especially sticky.
Roll out the dough between two pieces of parchment, the "right" thickness is the exact size of a sheet pan.
(Here's how I do it, it took a little figuring out. On the counter, cut a piece of parchment slightly larger than a sheet pan. This piece will actually go in the oven – easy, easy clean up! Cut another piece of parchment (waxed paper will work here too or I use this re-useable non-stick "super parchment") that's the exact size of the sheet pan. This second piece will be the "measuring guide" but won't go into the oven. With your hands shape the dough to run almost the length of the long side of the bottom parchment, top it with the smaller parchment. Use a rolling pin to roll the dough right to all four edges of the top sheet, no less, no more. If you need to tear off a place where there's more than enough dough to patch a place where there isn't enough, no problem. The dough is really easy to work with, don't overthink this step.)
Score the crackers.
Remove the top piece of parchment.
Use a pizza cutter to cut the crackers, about an inch wide and two inches long.
With scissors, trim the bottom piece of parchment to fit the baking sheet.
Gently slide the parchment onto the baking sheet.
Bake the crackers until crisp, about 25 - 30 minutes.
(In my bottom oven, 28 minutes is the magic timing.)
Let the crackers cool a bit, then gently break apart into individual crackers.
Store in an airtight container, preferably in the refrigerator.
NUTRITION INFORMATION
Per Cracker (if eight dozen/if six dozen): 17/23 Calories; 1/2g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 12/16mg Sodium; 1g Carb; 0g Fiber; 0g Sugar; 1g Protein. WEIGHT WATCHERS POINTS WW Old Points .5 & WW Points Plus 0/1.
Per Four Crackers (if eight dozen, if six dozen): 70/93 Calories; 6/8g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 48/64mg Sodium; 2/3g Carb; 1/2g Fiber; 0/1g Sugar; 2/3g Protein. WEIGHT WATCHERS POINTS WW Old Points 2 & WW Points Plus 2.
