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Easy Almond Crackers

Member Forum >> Food and Diet >> Easy Almond Crackers

bschlesinger

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Posted: 4/4/2011 4:10:16 PM
 
I have been missing crackers which I used to snack on a lot.   
These are great and simple:   ( I like things with just a few ingredients - easier to remember)

1 1/2 c.  almond meal
1 tbs  oil
1 egg white
1/4 tsp salt

Mix ingredients in a bowl to form dough.  
Place a good sized piece of parchment paper on the counter and form the dough into a rectangle.
Place another piece of parchment on top of it and use a rolling pin to roll it out to about a 1/8" thick sheet.

Remove the top piece of paper and cut the dough into squares with a paring knife (try not to cut through the paper)

Then move the paper and dough to a baking sheet and bake at 350 for about 15-20 minutes or until the dough is a light golden color.

Allow to cool to room temperature and store in an air-tight container.   

They are crunchy and filling !

For variation, add seeds, other spices, etc.
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david_a

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Posted: 9/26/2011 10:57:30 AM
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These have become a total obsession for me and everyone in my home..so good with different spices and add a little aged cheese to the top. We keep a small snack bag full of these and I take a few to work for an after lunch bite. Thanks for posting.


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christinaw

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Posted: 9/26/2011 1:46:30 PM
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Are you using blanched almond flour, or almond meal that has the brown skin on?

or does it matter
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HeartHawk

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Posted: 9/26/2011 11:13:05 PM
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david_a

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Posted: 9/27/2011 10:45:04 AM
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I used almond meal with the brown I guess. Trader Joe's...3.99 a pound. Eating thin micro bread today with tuna ...quite good.
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Dr. Davis

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Posted: 9/27/2011 11:47:31 AM
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If anyone is looking for added crunch, I'm finding that adding a tablespoon or more of either whole flaxseeds or chia seeds to the recipe does it.


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david_a

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Posted: 9/28/2011 11:44:14 AM
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we made two small baggies full and put them in the fridge. I also had made the oven baked flax/almond bread..Very good but spoiled in a couple of days when not refrigerated. I am loving these recipes.
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Finnabair

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Posted: 11/14/2011 8:13:45 PM
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I make something similar with rosemary and garlic.


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e1701dlf

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Posted: 11/15/2011 8:24:42 AM
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Do these lose their crunch after a few hours?  I've tried something similar in the past and they were only good for a few hours after they came out of the oven.  Maybe the egg white makes a difference?
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david_a

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Posted: 11/15/2011 11:22:28 AM
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ours if not too thick stayed crunchy for a few days n a plastic air tight container. I have accidently made them a bit too thick where they go soft.


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