Almond Parmesan And Dill Crackers Low Fodmap Recipes
CRISPY LOW CARB PARMESAN ALMOND CRACKERS
Shredded parmesan and almond slices bake up for a crunchy keto snack!
Provided by Marley (Sister Sidekick)
Yield 5 servings
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Spread half the parmesan cheese onto the prepared pan creating a rectangle that's approximately 8" x 14". Evenly sprinkle the gently crushed, sliced almonds over the cheese. Layer the remaining cheese over the almonds. Use your hands to push any stray bits into the rectangle forming an even edge.
- Bake for 10 minutes (cheese will be bubbly and melting). Remove from oven. Allow crackers to rest for about 30 seconds. Using a pizza cutter, slice the dough first lengthwise, then widthwise. I usually make 4 cuts lengthwise and 8 cuts widthwise which results in 45 individual crackers. Gently separate each cracker.
- Return to oven for 7-10 minutes until crackers begin to turn golden. Remove from oven. Place crackers on a cooling rack for 10 minutes and they will crisp as they cool.
- Note: If your crackers are not crispy after cooling, you can return them to the oven for a few more minutes.
ALMOND, PARMESAN AND DILL CRACKERS (LOW FODMAP RECIPE)
Almond, Parmesan and Dill Crackers (low FODMAP recipe)
Provided by katescarlata
Categories Appetizers & Snacks
Number Of Ingredients 5
Steps:
- Mix almond flour, Parmesan cheese and herbs in medium bowl.
- Add in milk or yogurt until blended.
- Roll out dough between 2 pieces of parchment papers until very thin ( I did about 1/8 inch but you could thin out even more)
- Place on lightly oiled cookie sheet and bake at 300 degrees for about 15-20 minutes depending on how thin you rolled out the dough, the thinner crackers take less time.
Nutrition Facts :
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- Preheat oven to 350 degrees F. In large bowl combine the almond flour, egg, chia seeds, salt and garlic powder. You may need to use your hands to make it all come together. It should feel like a wet sand but will still hold together.
- Add the mixture to parchment paper, then top with another sheet of parchment paper to cover. Roll out dough between the two pieces of parchment paper so the dough is approximately 13” x 15” (dough should be VERY thin). You may have to use your hands to smooth out the edges of the dough. Very carefully transfer the rolled out dough on parchment paper to a large baking sheet that is bigger than the dough (i use a 21x15 inch pan). You can also divide the dough in half and bake on two smaller baking sheets. It’s up to you, but please note that you do want the dough to be pretty thin.
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- In a medium sized mixing bowl, whisk together all the dry ingredients. Add the egg and use a spoon to combine. Once it starts to look like chunky wet sand, get your hands in there to bring the dough together, adding a dash of water if there are some dry spots. Be careful not to add to much water or the crackers will be harder to roll out.
- Place the ball of dough between two sheets of baking paper. Use a rolling pin or wine bottle to roll the dough out until it is very thin. The thinner the crackers are, the better they taste. You should get around 20-25 from each batch.
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