I adapted this recipe from Elana's Pantry to suit my own tastes. This is adapted from her walnut crackers with fig tapenade recipe on her site. Just trying to give credit where credit is due and to remind everyone that very few recipes are truly original, so I'm going to call this an adaptation.
Nut Crackers
1 cup blanched almond flour (I used bob's red mill)
1 egg, whisked until frothy(not sure why, but that's what I did cause that's what Elana said to do)
1/2 tsp sea salt
1 tbsp maple syrup or honey(to give it that real cracker taste..)
1/2 cup other nut flour blend (I combined walnuts and pumpkin seads in the food processor) You can play around with these combinations.
1 tbsp olive oil
Combine all ingredients in a bowl. Scoop out the dough with a spatula onto a baking sheet lined with parchment paper. Place another piece of parchment paper on top of the dough. Roll out with a rolling pin (or in my case, a uniformly cylindrical glass since I don't own a rolling pin) until the dough is even and cracker-width. remove the second piece of parchment paper. Using a pizza cutter, slice the sheet of dough into cracker size pieces. I ended up with about 30 crackers. Then bake in the oven for about 12 minutes at 350 degrees. When I first read Elana's recipe, I didn't realize you could bake with parchment paper, so I removed both pieces of parchment paper and had to basically roll the dough again directly onto the baking pan. Well, the crackers stuck to the pan and I had to destroy them to get them off. I'm going to use the crumbs as a cracker crumb topping for a casserole I think and try again the right way next time. I'm sure it turns out much cleaner and the crackers are prettier like the picture on her blog. I then topped the cracker bits(a few made it) with some canned smoked sardines and kalamata olives. It was a very satisfying "snack." I call it a snack, but it was really a meal. Those crackers are super dense, but not in a bad way. They're completely nut based, so lots of protein and fat to fill me up! If I had some decent raw cheddar or aged parmesan, I would have added that as well. Anyone who attempts this, please let me know how it turns out! Mom, I know you are tonight. I'm curious to see what yours end up like.
.
