Also, the high today is something like 5 degrees with a -13 wind chill. What the heck!
On a warmer note, I would like to apologize for my lack of posting! We are currently packing up our house to move across the country, attempting to hang out with all of our friends with once, and prevent me from having multiple anxiety attacks all at once.
That is something I would rather discuss.
I found this recipe the same way I normally do, surfing Pinterest or whatever other site to find recipes that look interesting. 90% of the time there’s hardly anything about the recipe that my body can digest, so I then search through some of my old recipes or other sites for ingredients that can be replaces. It’s a process, you guys. Seriously.
Anyway, I became really excited about this recipe because I figured I could use my new favorite ingredient, almond flour. Also, I just love crackers.
I decided to take a break from packing this weekend to make these and it was worth the break!
The dough is a little crumbly at first, but don’t let that discourage you. They come out without being crumbly, so they’re pretty close to perfect.
I will now share the recipe as I slowly lose feeling in every single frigid finger.
Also, I think I’m now allergic to peanuts. Awesome.
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup whole golden flaxseed, plus 2 Tablespoons flaxseed (manually ground)
- 1/2 tsp baking powder
- 1/2 tsp coarse sea salt, plus a little extra for seasoning
- 2 Tbsp unsalted organic butter, softened
- 1 Tbsp plus 1 tsp finely grated onion
- 1 Tbsp plus 1 tsp finely grated parsley
- 1/2 cup almond milk
- 1 large egg white
- freshly ground pepper
Preheat the oven to 325 with two racks on the bottom portion of your oven.
Put whole flaxseed, ground flaxseed, almond flour, coconut flour, baking powder, salt, and butter in a bowl of an electric mixer.
Add the paddle attachment and mix on a medium speed for about 2 minutes, or until the mixture looks like course meal.
Stir in the onion and parsley.
Turn the mixer on low and slowly add the milk until everything is incorporated, making sure not to over mix.
Roll the dough in a ball and divide in half.
On a floured surface, roll out the dough to about 1/8 or 1/4 inch in thickness, keeping the dough in a square shape.
Repeat with the other batch of dough.
Place each rolled out piece on a baking sheet and cut with a pastry cutter or a knife.
Keep each sqaure at about a 1″x1″.
Brush the top of the crackers with the egg whites and sprinkle with salt and pepper if desired.
Bake with each sheet on its own rack for 20 minutes.
Pull out and flip the crackers, rotate the sheets, and place back in the oven for 15-20 minutes or until slightly golden.
Cool and then enjoy!