Heart Smart Walnut Tiger Bites скачать в хорошем качестве

Heart Smart Walnut Tiger Bites

EART SMART WALNUT TIGER BITES MY BEST CRACKER RECIPE YET!! Who doesn’t love a crunchy cracker snack to eat with dips, cheeses, fermented salamis or just as a side with salad? I know my family sure does! The problem with most crackers is high carb flours, bad fats and too many calories and no nutritional value. This recipe will surprise you with how easy it is to make, how crunchy and delicious the crackers are and how nutrient dense and low carb they are. Recipe: Dry Ingredients 1 cup whole walnuts (or walnut flour) 1/2 cup tigernut flour 1/2 cup golden flax seed (ground) 1/2 tsp. salt 2 tsp.baking powder Wet Ingredients: 1 egg (or egg replacer) 1 1/2 Tbl EVOO (or oil of choice) 1 cup water SET OVEN @ 350 to preheat. DON’T mix your wet ingredients until you have a hot oven! Place all of the dry ingredients in a food processor and pulse until you have a flour texture Remove to a bowl to add the wet ingredients (don’t add the wet ingredients to the food processor it will stiffen too quickly) Line a jelly roll pan or standard sheet pan(mine has inside dimensions of 11 1/2 x 16”) It doesn’t need to be exact but you do need a raised edge. Line the pan with parchment paper. Start by adding the egg & EVOO, stir with a whisk to incorporate. Next add 1/3 of the water incorporating with your whisk. Repeat 2 more times until all of the water is incorporated. Your batter will be the consistency of cake batter. Quickly pour all off the batter onto your parchment lined pan and with an offset spatula spread it evenly across the pan. You want to work fairly fast. Take care to get enough batter to the edges of the pan. Tap the pan on the counter to settle the batter and place in the middle rack of your oven. Bake 350 for 20 minutes and remove from the oven and score the crackers all the way through and pierce each cracker twice with a fork. Return to the oven for 10 minutes and continue cooking. Now reduce the oven temp to 300 and cook an additional 20 minutes. Check the crackers and make sure they are dry to the touch. If not cook another 10 minutes or so. Remove from the oven, let cool and the crackers will easily pop off the parchment paper. Store in an air tight container YIELD: 38-40 (2”crackers) NUTRITIONAL PROFILE = 4 CRACKERS