MICROWAVE
ALMOND CRACKERS
The sesame crackers are fairly bland as
well, but more savory tasting than the almond crackers. Both are nice. Homemade crackers are so much more fun than store-bought crackers. There is something so satisfying about making one's own. Now it's easier than ever! Crackers also satisfy the need for putting butter on something and also the need for "crunch". We like using our HEALTHY lite-BUTTER. It spreads like margarine straight out of the refrigerator, but it tastes just like butter!
11/4 cups ground almonds, OR almond flour (300 mL)
2 egg whites from large eggs
1/4 tsp salt (1 mL)
In
medium bowl, place ground almonds. In
small bowl, whisk egg whites and salt with a fork. Add to ground almonds and stir to mix
well. Turn out onto counter top onto a
large piece of parchment paper. Flatten
to a rough rectangular shape and cover with a similar-sized piece of parchment
paper. Roll into an 11 x 12-inch (28 x
30 cm) rectangle. Place in microwave
oven (covered with the parchment paper on top) and nuke 2 minutes. Remove and cut
into 56 crackers (8 x 7). Nuke another 3
to 4 minutes, or until hard, crunchy and slightly browned.
Variation: Almond Sesame Crackers: Use 11/8
cups (280 mL) ground almonds and 1/4
cup (60 mL) toasted sesame seeds (toast in a dry nonstick skillet). Nuke 2 minutes, remove and cut into 56
cracker shapes and nuke another 5 minutes, or until crispy and browned. (0.2 g net carbs)
Helpful
Hints: The crackers will crisp up slightly more as
they cool. Store at room temperature in
a cookie tin lined with parchment paper.
Timing may vary depending on the wattage of your microwave oven. I have a Panasonic Inverter, 1200 watts
microwave oven.
Use the remaining egg yolks to make my Jiffy Chocolate Chip cookies or add a couple of eggs and make Cream Cheese Scrambled Eggs.
Use the remaining egg yolks to make my Jiffy Chocolate Chip cookies or add a couple of eggs and make Cream Cheese Scrambled Eggs.
Yield: 56 crackers
1 cracker
12.8
calories
0.6
g protein
1.1
g fat
0.2
g net carbs