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Lilly’s Table

 
 
Creamy Ginger Kale Salad
Fennel Turnip & White Bean Spread
© Lillys-Table.com Photo of Almond-Herb Crackers
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Almond-Herb Crackers

from Fennel & Turnip Spread with Almond Crackers and Creamy Ginger Kale Salad, the Week of April 29, 2012.
View the previous or next recipe for this meal.

Fresh herbs peek out through the almonds in little bursts of flavor. Almond meal or almond flour will both work for these quick, protein dense little crackers. These are inspired by Elana’s Pantry’s gorgeous almond crackers.

Ingredients

  • 1¾ cup almond flour, or almond meal
  • ½ teaspoon salt
  • 2 tablespoons fresh herbs, basil, mint, parsley, chives, thyme...
  • 1 lemon, zest only, optional
  • 1 egg, beaten
  • 1 tablespoon olive oil

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 350.

Toss together the dry ingredients, almond meal/flour, salt, herbs, and lemon zest. Stir in the beaten egg & olive oil.

Knead and shape into a ball and place on a large piece of parchment paper. Cover with another piece of parchment. Flatten slightly and roll out using a rolling pin or even the side of a wine bottle. As soon as they are flat, cut into squares or any shape you like. Since they shrink slightly while baking, you can leave them touching on the parchment paper.

Bake for 12-15 minutes until slightly golden.

Cool and enjoy.