rosemary thyme crackers [ almond flour ]
I've been making this a lot lately lol. Recipe pic is from the (walmart) Great Value Almond Flour package. I modified it a little:
Added around 4 teaspoons of raw organic chia seeds. I get mine from nuts.com. I also cook this for 22-23 minutes at 350F (vice the recipe's 12-15), the bottom shelf comes out first, since it browns faster - then the top comes out a minute or 2 or 3 later (on top of the 22-23). I tried really thin, and have settled on a tad thicker as this is what I prefer. I do two cookie sheets and mix with two bowls with this 2 cup almond flour recipe. Each bowl gets one cup almond flour and all dry ingredients - which I mix thoroughly with a tablespoon before I add the egg & olive oil. Each egg with olive oil in it's own bowl, gets beat with a fork and added to the dry ingredients and mixed with a tablespoon. Mixing with the spoon is easy. |
omg, these look perfect. I miss the crunch of crackers. Been known to nosh entire box of triscuts. These should appease the desire for crunchy.
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Very interesting savory mix and very doable, even for me who doesn't like complicated receipts.
I wonder what it would be like with poppy seeds? |
Made these last week....used pizza cutter before baking, and sprinkled with sea salt.....we were fighting over these crackers.
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Made these again.
One batch with 2tsp coconut flour. Really like how dough handles. Easier to roll out. Another batch, with 2tsp coconut flour and 1tsp fresh grd blk pepper.... a bit peppery ! |
Those look amazing! I used to bake with almond flour all the time, now anaphylactic if I ingest almond. I miss all the baking options.
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