Kickas.org Forums Treatments, Drugs and Alternatives Diet-Specific Recipes Martha's Almond-Poppy Crackers

This months Martha Stewart - haven't tried yet.

Almond-Poppy Crackers

1 1/2 cups blanched almond flour
1 TBS poppy seeds (anyone know if they're starchy)
1 TBS extra virgin olive oil
1/4 tsp coarse salt
1 large egg white, lightly beaten


1. preheat 350 degree oven. Combine almond flour, poppy seeds, oil, salt, egg whie. Transfer mixt to parchment-lined baking sheet. Cover with parchment; roll out dough to 8x12 rectangle. Uncover and cut into 12 2x4 crackers using paring knife. Bake until golden brown - 12-14 minutes. Let cool

She shows them topped with pureed cottage cheese and honey.
If you're doing dairy and have access to Horizon cottage cheese, i believe its starch-free. Other U.S. brands i've found to be bad.

enjoy

Thanks Mary Cay - trying these tomorrow - will let you know how they turn out!

I made these today...

*There was No Way that I could bind it with one egg white - I ended up adding another one - this gave me a stiff paste.

*It makes more than 8X12 inch - otherwise they will be way too thick! I rolled mine thin, but would go even thinner next time - I ended up covering pretty much the whole baking tray.

*Cooking time was too short. They were fine at the edges of the sheet of cookies, but undercooked in the middle of the tray. I flipped them over onto the other piece of parchment that I had rolled over them initially, and baked on a tray for another 10 minutes - much better!

*Once cooled, they were crispy and good with roasted tomato and pepper cheese on them!

Next time, I will try them with sesame seeds. They make a nice change to the cheddar/almond crackers that I make sometimes.

Hey Louise - thanks for your advice;
I made them 2 days ago, mine worked fine with the one white but I did add about 5-10 more minutes. I didn't do poppy seeds but added fresh snipped rosemary - highly recommend.

I was very excited because I've only made the flaxseed crackers and these were tastier and very cracker-like. Biggest problem - hard not to eat all in one sitting and thats way too much almond for me
mc