I've had some almond flour left from Christmas cookie baking, so when I saw this cracker recipe I could hardly wait to make a batch. Credit & thanks go to a favorite couponing blogger who shared this recipe here.
I am now out of almond flour, but after tasting these crunchy, delightfully rich & flavorful crackers, you better believe that it's on my shopping list again. Different add ins and variations to this cracker keep coming to mind, so I can't wait to experiment a little more with my next batch. My sweet tooth is begging me to add cinnamon and make them sweet...but this savory herb is so delish that I may try something more Indian...I'm thinking cumin, coriander, and black salt...will have to post other ideas once I try them!
The recipe is so simple. The result, so delicious.
2 cups almond flour (almond meal)
4Tbs herbs of your choice (I used a combination of oregano, basil, parsley, turmeric & coriander)
1/4 tsp salt (Original recipe called for 1 tsp. First I tried 1/2 tsp, but even that was too much.)
1Tbs olive oil
2Tbs water
Combine dry ingredients in a bowl. Wisk together oil & water and add to the dry ingredients. Use your hand to mix together and form a ball of dough. Put dough in gallon ziplock bag, remove air, and use hands or rolling pin to roll out the dough to fill the bag. (This was a tip I read on this blog and will be trying to make these graham crackers soon!) Once rolled out nicely, cut edges of bag, peel top layer back, invert dough onto cookie sheet (removing the rest of the plastic bag of course), and use knife or pizza cutter to cut crackers into desired shape/size. I have to admit, while doing this I felt like I was making Kashi TLC crackers. On a much smaller scale, though. I got about 50 bite size crackers from this batch.
Bake at 350 for 9-11 minutes, or until desired crispiness. (I probably baked longer, closer to 25 minutes to get nice an toasty.) If you have self control, allow to cool on pan. Otherwise, if you're like me, eat them straight out of the oven & try not to burn your tongue!!
I am now out of almond flour, but after tasting these crunchy, delightfully rich & flavorful crackers, you better believe that it's on my shopping list again. Different add ins and variations to this cracker keep coming to mind, so I can't wait to experiment a little more with my next batch. My sweet tooth is begging me to add cinnamon and make them sweet...but this savory herb is so delish that I may try something more Indian...I'm thinking cumin, coriander, and black salt...will have to post other ideas once I try them!
The recipe is so simple. The result, so delicious.
Caution: highly addictive cracker. I have to portion package these so I don't eat them all!
2 cups almond flour (almond meal)
4Tbs herbs of your choice (I used a combination of oregano, basil, parsley, turmeric & coriander)
1/4 tsp salt (Original recipe called for 1 tsp. First I tried 1/2 tsp, but even that was too much.)
1Tbs olive oil
2Tbs water
Combine dry ingredients in a bowl. Wisk together oil & water and add to the dry ingredients. Use your hand to mix together and form a ball of dough. Put dough in gallon ziplock bag, remove air, and use hands or rolling pin to roll out the dough to fill the bag. (This was a tip I read on this blog and will be trying to make these graham crackers soon!) Once rolled out nicely, cut edges of bag, peel top layer back, invert dough onto cookie sheet (removing the rest of the plastic bag of course), and use knife or pizza cutter to cut crackers into desired shape/size. I have to admit, while doing this I felt like I was making Kashi TLC crackers. On a much smaller scale, though. I got about 50 bite size crackers from this batch.
Bake at 350 for 9-11 minutes, or until desired crispiness. (I probably baked longer, closer to 25 minutes to get nice an toasty.) If you have self control, allow to cool on pan. Otherwise, if you're like me, eat them straight out of the oven & try not to burn your tongue!!
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