My mother and father have been following a reduced carbohydrate diet. But how do you serve your favorite cheese or dip without a cracker? Enter my mother’s almond based cracker recipe. It is extremely simple, and once you get the hang of it you will be making your own customized version of this in no time!
- Baking sheet and or silicon mat like a Silpat
- Parchment Paper
- Rolling pin (or a glass bottle out of the fridge)
- Knife or Pizza cutter
- 2 cups almond flour (finely ground–almond meal will result in a coarser cracker)
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 large egg
- a few chopped rosemary leaves
- Heat oven to 350 deg.
- In food processor (or with a handheld blender), add 2 cups almond flour, 1/2 teaspoon salt and 1/2 teaspoon black pepper and stir. Then add 1 large egg and mix until it forms a ball.
- Divide into two balls. Get out two pieces of parchment paper. Place one ball between them and roll out thinly to about 1/16 inch.
- Use a knife or pizza slicer to cut them into 2X2 inch squares. You don’t have to be all that precise.
- Cook at 350 for 12 minutes, preferably on a silicone sheet, but you can also just use a cookie sheet with parchment paper. Turn them over at the 6 minute mark, and remove when they’ve started to darken.
These are especially delicious with hummus, soft cheeses, and salsas and dips. Lately my family has been putting Port Salut cheese on for an afternoon snack. Personally I like to add a little rosemary to the original recipe and eat it will hummus.
Let me know what you think!
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