This recipe for egg-free almond crackers will be the perfect accompaniment to your holiday party table, especially if you are on the modified elimination diet. My boys really enjoy these with almond or sunflower seed butter spread on top.
Egg-Free Almond Crackers
recipe adapted from Caveman Food
1 cup Blanched Almond Flour (I recommend Honeyville)
1 “Chia Egg” (see below)
1 pinch Sea Salt
1). Preheat the oven to 325 degrees.
2). In a bowl, mix together the almond flour, chia egg mixture and sea salt until it forms a paste.
3). Line a cookie sheet with parchment paper (this is essential if you plan on getting the crackers out of the pan).
4). Place the almond flour dough in the center of the baking sheet (on top of the parchment paper) and place a second sheet of parchment over the the dough. Using a rolling pin (a mini rolling pin works especially well), roll out the dough as thin as you can get it. Try to make it take up the whole cookie sheet if you can. Super thin. I mean it!
5). Peel off the top layer of parchment paper and score the dough with a knife or pizza cutter into whatever size crackers you like. You can even use a cookie cutter (say for instance, a goldfish!).
6). Bake crackers for 10 minutes and then give them a peek. You are looking for them to color ever so slightly. A little color means crispy, but a lot of color means burned nut taste, which is no good. If the edges have begun to turn a golden brown, remove them to a plate and put the remaining crackers back in the oven. Keep doing this, checking every 5 minutes and removing the golden crackers, until all the crackers are finished baking.
7). Cool completely and store in an airtight container.
Chia Egg Replacer:
1 tsp. ground White Chia Seeds
3 Tbs. Water
1). Combine chia seed and water in a small bowl, stir to combine. Allow to sit for 5-10 minutes until mixture thickens. Use entire batch for one recipe of Egg-Free Almond Crackers.
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