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Add a photoThese crackers are full of flavor and much better than store bought. They are a snap to make. I use a silicon mat to roll the dough out on. You can also use a sheet of parchment paper, but I encourage you to invest in a Silpat. They last forever and are very useful. The key is to roll the dough very thinly. You can vary the herbs- use any herb or spice combination you like. These are flavorful crackers that are sturdy enough to hold up to a topping. Nothing dry or tough about these tasty treats.
The nuts can be omitted If you have a nut allergy. Increase the seasonings by one-half to to improve the flavor.
Ingredientes
- 140 grams Gluten Free flour- I used Bobs Red Mill
- 22 grams (1/4 cup) Almond meal
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 1/2 tsp Italian seasoning
- 4 Tbsp dry vermouth, white wine or water
- 3 Tsp extra virgin olive oil
Direcciones
- Preheat oven to 425. Have a baking sheet ready.
- In a medium bowl mix all the dry ingredients with a fork. Add the liquid and oil and stir with the fork until well blended and dough forms into a ball, about 2 minutes. Transfer the dough to the Silpat and pat into a rectangle. Cover with a sheet of parchment paper or another Silpat and, using a rolling pin, roll the dough as thinly as possible, keeping to the rectangular shape. Remove top parchment or Silpat. Using a fork, dock or poke holes all over the crackers to prevent air pockets from forming. Cut into squares. I use a ruler and pizza wheel.
- Transfer Silpat or parchment to baking sheet and place in preheated oven. Bake 10-12 minutes, or until dark golden brown. Transfer crackers to a cooling rack. They will crisp as they sit.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 64 servings | |
| Calories 2 | |
| Calories from Fat 2 | 100% |
| Total Fat 0.24g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 0mg | 0% |
| Total Carbs 0.01g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.02g | 0% |
