I don't wanna be "Wheat" Thins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 125.7
- Total Fat: 11.0 g
- Cholesterol: 13.6 mg
- Sodium: 199.5 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 2.1 g
- Protein: 4.6 g
View full nutritional breakdown of I don't wanna be "Wheat" Thins calories by ingredient
Introduction
Gluten Free, Grain Free, Dairy Free Crackers, Whole30 and 21DSD approved Gluten Free, Grain Free, Dairy Free Crackers, Whole30 and 21DSD approvedNumber of Servings: 12
Ingredients
-
1 3/4 cups almond flour
1 egg
1 TBS. EVOO
1 tsp. sea salt
4 TBS. poppy seeds
2 tsp. garlic powder
As I mentioned in the cooking instructions, this recipe is incredibly easy to adapt. One of my favorite flavor profiles is sesame seeds, chives and onion powder. You could also sub in dried rosemary and cracked black pepper.
Tips
Watch your crackers carefully while baking, the crackers on the outermost perimeter will brown first. Remove these crackers when they're ready and allow the center pieces to fully bake/lightly brown too.
Directions
Preheat oven to 350 degrees.
Beat your egg in a small cup and then measure out the 1 TBS of EVOO and pour into the cup, on top of the beaten egg. (This saves you time when you get ready to mix your wet & dry ingredients together)
Combine dry ingredients: almond flour, salt, garlic power and poppy seeds in a large mixing bowl.
*This recipe is easily adaptable to your personal preference so feel free to add other spices/seeds. Chives, sesame seeds and a little onion powder create another yummy flavor profile.
After you have combined your dry ingredients make a well in the center. Pour your beaten egg + 1 TBS of EVOO into the well and stir to combine fully.
Turn dough out onto a cookie sheet lined with parchment paper. Place another sheet of parchment paper on top of the dough and using a rolling pin (or a glass, or whatever you have easily accessible), roll your dough out to desired thickness. Typically 1/8 of an inch provides a nice sturdy cracker.
Remove the top sheet of parchment paper and score your dough with a pizza cutter or a sharp knife into squares.
Place cookie sheet in over for 10-12 minutes. After this time, turn on your oven light and continue to bake the crackers in 2 minute intervals until the they have reached your desired level of "toasty".
Once your crackers are done remove cookie sheet from oven and carefully remove crackers and place on a wire cooling rack.
Walk away for 5-10 minutes, leave them alone and allow them to cool completely.
Return and enjoy these awesome lovelies :)
Serving Size: makes 24 1 1/2 inch crackers (you could easily make more or less, depending on the size in which you score your dough)
Number of Servings: 12
Recipe submitted by SparkPeople user GOTPALEO.
Beat your egg in a small cup and then measure out the 1 TBS of EVOO and pour into the cup, on top of the beaten egg. (This saves you time when you get ready to mix your wet & dry ingredients together)
Combine dry ingredients: almond flour, salt, garlic power and poppy seeds in a large mixing bowl.
*This recipe is easily adaptable to your personal preference so feel free to add other spices/seeds. Chives, sesame seeds and a little onion powder create another yummy flavor profile.
After you have combined your dry ingredients make a well in the center. Pour your beaten egg + 1 TBS of EVOO into the well and stir to combine fully.
Turn dough out onto a cookie sheet lined with parchment paper. Place another sheet of parchment paper on top of the dough and using a rolling pin (or a glass, or whatever you have easily accessible), roll your dough out to desired thickness. Typically 1/8 of an inch provides a nice sturdy cracker.
Remove the top sheet of parchment paper and score your dough with a pizza cutter or a sharp knife into squares.
Place cookie sheet in over for 10-12 minutes. After this time, turn on your oven light and continue to bake the crackers in 2 minute intervals until the they have reached your desired level of "toasty".
Once your crackers are done remove cookie sheet from oven and carefully remove crackers and place on a wire cooling rack.
Walk away for 5-10 minutes, leave them alone and allow them to cool completely.
Return and enjoy these awesome lovelies :)
Serving Size: makes 24 1 1/2 inch crackers (you could easily make more or less, depending on the size in which you score your dough)
Number of Servings: 12
Recipe submitted by SparkPeople user GOTPALEO.