From Swerve’s Easy Cook.
- 1 1/2 cups of almond flour
- 1/4 cup of nut oil (almond, hazelnut or walnut)
- 1 egg
- 1 1/2 tsp salt
- 1/2 tsp mustard powder
- 1/2 tsp paprika
- 1/3 cup of assorted unsalted nuts and seeds, chopped or whole (pumpkin seeds, whole; sesame seeds, whole; chopped walnuts; chopped hazelnuts; or sunflower seeds, whole)
- Serve with assorted cheeses and cold cuts
- Preheat the oven to 350˚F.
- To make almond flour, blitz blanched, slivered almonds in a food processor until they resemble sand.
- Dump all the ingredients in a large bowl and mix with a wooden spoon until everything is thoroughly combined.
- Get a large baking sheet ready.
- Place a large sheet of parchment paper down on a counter.
- Scoop out a ball of nut dough and place it in the centre of the parchment. Use your hands to flatten it out into a large rectangle. Place another piece of parchment on top and grab a rolling pin (or a wine bottle).
- Use just a little pressure to roll out the dough starting in the middle and rolling up, then starting back in the middle and rolling down. Rotate and repeat.
- Roll the dough to 1/8 inch thick and try to keep the edges from getting too crumbly.
- Now slide the flat dough onto the baking sheet.
- Remove the top piece of parchment. Before you bake, cut out the crackers using a round cookie cutter or a pizza cutter. For the cookie cutter cut out rounds and leave them where they lie with all the filler dough left untouched too. Or you could use a pizza cutter to cut squarish shapes.
- Blap the tray into the oven and bake for 10-12 minutes. Remove and leave them to cool. They will become more cracker-like as they cool.
- When cool keep the crackers in an airtight container for up to 10 days.
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stacey
10:20 AM
hi there -
i am wondering how many cups of almond slivers does one need to make 1 1/2 cups of almond flour? dying to make these, but don’t want to make them wrong….
thanks!
Yvonne
8:15 AM
Wow, I was excited to make these and they turned out great, looked just like the photo, however….salty, way too salty. Can you please check that the salt amount is correct. I thought when I read it it seemed like a lot, but I used it anyway. Any ideas what to do with the salty crackers? I’m thinking crumbling them and use them as breading.
stacey
10:13 AM
@ Yvonne – how many cups of almonds did you blitz to make the required amount of almond flour? thanks!
Pierre A. Lamielle
11:00 AM
Hey guys, here’s some answers…
First answer: it takes 2 cups of slivered almonds to make the 1 1/2 cups of almond flour. You can always blitz more for next time and keep it in a sealed container.
Second answer: Salt. Yikes, that’s a tough one. Sorry they were too salty. Salt is very relative, I like a nice salty cracker. But if I had a cracker that was too salty I would crumble it up and sprinkle it on some creamy butternut squash or tomato soup. Yum.
I’ve got some in the oven right now that are gonna get some egg salad on top. Egg salad loves being a little salty, too.
I really like your idea about breading something! Set up three plates, one with flour, one with beaten eggs and one with the crumbled crackers.
You can do chicken breast or pork tenderloin cut into strips. Dip in the flour, then the egg and then the crumbled crackers. Make sure you get an even coat on each dip.
Fry the meat strips in a hot pan with with butter until they are nice and golden all around and cooked through.
Go eat!
Chris
10:37 PM
So, I can’t help thinking, if you substituted Stevia for the dry mustard, and cinnamon for the paprika, would you have a ‘Nutcracker (sweet) Suite’? *grins*
Great recipe and one I’ll try soon. Thanks!
Pierre A. Lamielle
4:31 PM
Chris, You could totally make a Nutcracker (Sweet) Suite. That’s a good one! You could probably even get some nice finely chopped dried fruit like apricot or cherries.
How about with some maple syrup, agave or brown sugar? worth a try!
Let us know how it works out….
June
12:41 PM
I made these, and they tasted great, but are not even vaguely crispy. Is that just a matter of baking longer, or are they not very crispy anyway? It’s great to have an item like this for our friends who require gluten free.