Post by Loupy on Feb 8, 2015 17:28:53 GMT -7
Gluten Free Crackers
From: Vered DeLeeuw @ healthyrecipesblogs.com/
Adapted from Elana's Pantry.
These gluten free crackers amazed me when I first made them, because I was expecting a compromise, but these are better than wheat crackers. Savory, crisp and very flavorful, the almond flour gives them a wonderfully nutty flavor and a crunchy texture.
Prep/Rest:30 mins
Cook time:15 mins
Total time:45 mins
Serves: 6
Ingredients
2 cups Honeyville Blanched Almond Flour, Super Fine Grind
1 large egg
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon sesame seeds
Instructions
Preheat oven to 350 degrees F.
Line a cookie sheet with parchment.
Place the almond flour, egg, salt and pepper in food processor.
Process for a few seconds, until crumbly dough forms.
Use your hands to transfer the dough to the parchment-lined cookie sheet.
Press it into a disc.
Cover with another sheet of parchment, and roll out very thin, to 1/16 inch thick.
Remove the top parchment, and cut the dough into 1-inch squares using a pizza cutter.
Gently separate the squares so that they don’t touch.
Gather the scraps and re-roll between 2 more sheets of parchment.
Cut into more crackers and add them to the cookie sheet.
If the dough becomes very soft and difficult to work with, place it in the freezer for a couple of minutes to firm up.
Sprinkle the crackers with the sesame seeds.
Place a sheet of parchment one more time over the crackers and gently roll to help the sesame seeds adhere.
Bake 15 minutes, or until golden-brown and crisp.
If you’re like me and didn’t manage to roll your dough out evenly, you’ll need to remove the thinner crackers first, then place the rest back in the oven to bake some more.
Cool 10 minutes on a wire rack before enjoying.
Store leftovers in an airtight container in the fridge and place them in a 350-oven for 5 minutes to re-crisp before serving - they lose their crispness when stored, but reheat briefly and they’re as good as on the first day.
Nutrition Information
Calories: 234
Total Fat: 20g
Carbohydrates: 8g
Sugars: 0g
Sodium: 212mg;
Fiber: 4g
Protein: 9g
From: Vered DeLeeuw @ healthyrecipesblogs.com/
Adapted from Elana's Pantry.
These gluten free crackers amazed me when I first made them, because I was expecting a compromise, but these are better than wheat crackers. Savory, crisp and very flavorful, the almond flour gives them a wonderfully nutty flavor and a crunchy texture.
Prep/Rest:30 mins
Cook time:15 mins
Total time:45 mins
Serves: 6
Ingredients
2 cups Honeyville Blanched Almond Flour, Super Fine Grind
1 large egg
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon sesame seeds
Instructions
Preheat oven to 350 degrees F.
Line a cookie sheet with parchment.
Place the almond flour, egg, salt and pepper in food processor.
Process for a few seconds, until crumbly dough forms.
Use your hands to transfer the dough to the parchment-lined cookie sheet.
Press it into a disc.
Cover with another sheet of parchment, and roll out very thin, to 1/16 inch thick.
Remove the top parchment, and cut the dough into 1-inch squares using a pizza cutter.
Gently separate the squares so that they don’t touch.
Gather the scraps and re-roll between 2 more sheets of parchment.
Cut into more crackers and add them to the cookie sheet.
If the dough becomes very soft and difficult to work with, place it in the freezer for a couple of minutes to firm up.
Sprinkle the crackers with the sesame seeds.
Place a sheet of parchment one more time over the crackers and gently roll to help the sesame seeds adhere.
Bake 15 minutes, or until golden-brown and crisp.
If you’re like me and didn’t manage to roll your dough out evenly, you’ll need to remove the thinner crackers first, then place the rest back in the oven to bake some more.
Cool 10 minutes on a wire rack before enjoying.
Store leftovers in an airtight container in the fridge and place them in a 350-oven for 5 minutes to re-crisp before serving - they lose their crispness when stored, but reheat briefly and they’re as good as on the first day.
Nutrition Information
Calories: 234
Total Fat: 20g
Carbohydrates: 8g
Sugars: 0g
Sodium: 212mg;
Fiber: 4g
Protein: 9g
