Crackers - Almond/Walnut
These Keto Crackers are savory, eggless and dairy free. I feel that such crackers need nut flour for the crunch, but I added a little coconut flour for its natural sweetness. Since I have started using walnut meals, I thought why not try it for these crackers and compare it with almond flour. So, I made both versions and found that the Walnut Crackers have a softer crunch due to the high fat content while the Almond Crackers have a harder crunch due to its drier texture. As walnuts have high fat content, the crackers tend to burn more easily so you can't bake them for too long. On the other hand, you can bake the Almond Crackers longer to get a harder crunch.
DIRECTIONS TO MAKE THE WALNUT MEAL
1. Use a seed, nut or multi grinder as they are the most effective. Food processor can be used but it may not be as effective, and you need to use the fine shredding disk instead of the steel blade.
2. Ensure that the walnuts are at room temperature and the bowl and blade of grinder are dry and cool.
3. It is not necessary to toast the raw walnuts before grinding.
4. Place half the walnuts into the grinder with half of the coconut flour. Pulse (do not blend) 3 times for a few seconds each. Stir to mix. There may still be chunks of walnuts but it's fine.
5. Pulse another 2 times for a few seconds each then pour into a bowl and set aside.
6. Repeat the process with the balance of walnuts and coconut flour.
7. The texture of the ground walnuts is coarse, like meal, not flour.
8. It's fine if there are still some chunks as they add to the crunch.
DIRECTIONS
1. For best results, weigh the ingredients with a digital scale
2. Preheat oven at 300F or 150C.
3. Mix all dry ingredients in a bowl until well combined.
4. Add the wet ingredients and mix until a dough is formed. Knead the dough and shape into a ball.
5. Roll the dough between 2 parchment papers until your desired thickness. The thinner, the crispier.
6. Fold the edges of dough to form a square or rectangle. Roll the edges to flatten evenly.
7. Trim the edges of dough to get an even square or rectangle. Remove the excess dough and reuse it.
8. Sprinkle with Everything Bagel Seasonings and spread evenly.
9. Cut into 1x1" squares and this recipe makes about 70 to 80 pieces.
10. Transfer onto a baking tray and bake for 30 to 40 mins.
11. The Walnut Crackers tends to bake faster due to its high fat contents and they can burn more easily too. Hence, you need to keep a watch on them. For convenience, use a digital timer so you can set it at a certain interval to check on them.
12. The Almond Crackers can bake for longer as their texture is drier. If you find the middle of the crackers in the tray are not browned enough, just remove and bake them longer.
13. Cool completely before storing in airtight containers for up to a week. They can be refrigerated for weeks and tastes even more crispy when cold. They can also be frozen and eaten straight.
[Total servings = 70]
NUTRITION INFO PER SERVING (WALNUT CRACKERS)
Total carb = 0.5 g
Dietary fiber = 0.3 g
Net Carb = 0.2 g
Calories = 26
Total Fat = 2.5 g
Protein = 0.9 g
[Total servings = 70]
NUTRITION INFO PER SERVING (ALMOND CRACKERS)
Total carb = 0.6 g
Dietary fiber = 0.4 g
Net Carb = 0. g
Calories = 23
Total Fat = 2.0 g
Protein = 0.6 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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