If you are reading almost any healthy food list, chances are almonds are on it. Almonds provide protein, fiber and healthy fat making them a great addition to your diet. They are great to use as salad toppings, as an addition to baked goods, or right by themselves as a snack. Almond flour is a great gluten free substitute for flour in many dishes. Baking with almond flour make your baked goods higher in protein and fiber and lower in carbohydrates than the all-purpose flour versions. Do be careful when baking with almond flour though as the final product will probably crumble more easily than original version. But there are easy baking directions all over the internet to help you and experimenting yourself will help you get it just the way you like it.
To get you started, I am sharing you my recipe for honey almond crackers. They are super quick and easy. I just stir the ingredients together with a fork, roll them out and bake them. The dough is a bit sticky, so you will need to roll it out between two pieces of wax paper or parchment and then remove them from the parchment to the baking sheet with a spatula. If they begin to stick to the spatula, simply wipe it off before moving on. The dough does break fairly easily, but if you lose some to breakage, unlike many flour recipes, you can re-roll them without making them tough.
- 2 cups almond flour (I use purchased almond flour, but you can make your own.)
- 1 egg
- 2 Tbsp. olive oil
- 2 Tbsp. honey
- 1/2 tsp. salt
- sea salt for sprinkling
- Preheat oven to 350 degrees.
- Line a large baking sheet with parchment.
- Stir together all ingredients except sea salt. I use a fork because I think the tines help get it blended better.
- Press into a disk and roll out between two sheets of parchment or waxed paper.
- Cut into rectangles or other desired shape.
- Using a spatula, place on cookie sheet.
- Sprinkle with sea salt.
- Bake for 8 to 10 minutes or until golden.
- Allow to cool on the cookie sheet.