I've never been much of a baker, and other than one successful batch of coconut flour muffins last summer, my low-carb Paleo baking skills have been very neglected. However, I read a lot of food blogs, mostly low carb, paleo/primal, or gluten free, so I have seen a lot of recipes for baked goods. So, this afternoon is a bit cold and rainy, and I decide it is the perfect time to experiment in my kitchen with some nut flour baking experiments...I took a recipe from Livable Low Carb and modified it to fit what I had available and came up with these lovely flaky (pie crust like) flax-seed crackers. I love the nutty flavor of flaxseeds, and wanted something that would complement the brandied chicken liver mousse I picked up at Trader Joe's today.
I have to say that for my first try making something like this, they turned out very well! They were a bit difficult to roll, and not perfectly shaped, but I'm sure next time will be better. They were also extremely easy to make.
Almond and Flaxseed Crackers
1 cup almond flour
1/2 cup ground golden flaxseeds
1/2 cup milled whole flaxseeds
1 tsp salt
1 egg white.
1/3 cup butter
Mix all ingredients together until you have a sticky "dough". It will be a lot like pie crust in texture, but stickier and more crumbly. Roll out between two sheets of waxed paper. Remove top sheet and cover with parchment. Place baking sheet on top of parchment and flip to transfer dough to baking sheet. Remove top sheet of waxed paper, and cut dough edges so that you have a straight-edged rectangle. Score the dough in criss-cross pattern so that you have cracker-sized pieces. Mine were about the size of wheat thins--a little bigger maybe. A pizza cutter would be great for this job. I did not have one. Bake for about 10 minutes at 350F. This made about 24 crackers. And I think I am going to use it to make crust for a quiche tomorrow!
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