Tuesday, April 2, 2013
Last month when I was on my sugar free kick, I was making all sorts of crackers to snack on and crumble over salads. They're the perfect alternative to sweet snacks for me and I enjoyed experimenting with various versions. I particularly love the last cracker recipe I posted: 5 Ingredient Grain Free Crackers. Nicole from facebook made them with black sesame seeds and paired them with pesto cheese. They look so great with the black seeds!
Now it's time for a crunchy, dairy-free cracker that tastes cheesy! These are so easy to make. I recommend a double batch to keep on hand.
1 1/2 cups blanched almond flour
6-7 tablespoons nutritional yeast
Scant 1/2 teaspoon himalayan salt
1 egg white
Preheat oven to 350F.
Pulse all ingredients together in a food processor until combined and dough-like. If your egg white is really big and the dough is too sticky, add a touch more flour and nutritional yeast.
Roll the dough thin between two sheets of parchment paper. Score into crackers.
Bake for 7-10 minutes. Check and flip. Bake another few minutes or until just slightly brown. The time will depend on how thin you roll them.
They will get very hard and crunchy as they cool.
I just posted the first part of my recent Australian adventure on Sweetly Raw. You can read about it HERE! The rest of the journey will be posted on this blog.
On a sweet note, be sure to check out my Strawberry Lemon Easter Cheesecake recipe on Sweetly Raw.
Allergy Free Wednesdays