These taste a good bit like Wheat Thins and stay pretty crispy in a covered container. We use pumpkin seed flour (to keep oxalates lower than going with straight almond flour), but they are just as tasty made with just almond flour.
1 1/2 cup pumpkin seed flour
1 cup almond flour
1 tsp baking soda
1 tsp garlic salt
1/2 TBSP glycerin
1/2 TBSP vinegar
1 TBSP water
1 TBSP olive oil
Preheat oven to 350 degrees. Mix dry ingredients well in bowl. In small bowl, blend wet ingredients, then add to dry. Mix all together until firm dough forms. Flour counter with pumpkin seed or almond flour. Roll dough to 1/8" thick. Cut into 1" square pieces and transfer to baking sheets lined with parchment paper. Sprinkle with coarse salt. Bake 12 - 15 minutes. Allow to cool on wire racks.
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