התמונה להמחשה בלבדGluten and Dairy-Free Crackers
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In gluten and dairy-free crackers, almond flour, tapioca flour and nutritional yeast are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1Heat the oven to 175°C and place greased baking paper on a large tray.
- 2Put the almond flour, tapioca flour, brewer's yeast, turmeric, onion powder and salt in a food processor. Grind for 3 seconds.
- 3Add the palm fat in portions and mix until the dough forms.
- 4Add the egg yolk and water, and mix until the dough sticks together.
- 5Wrap the dough in cling film or place in a bowl and put in the fridge for 20 minutes.
- 6Roll out the frozen dough to a thickness of about ½ cm and use a fish-shaped cookie cutter to cut the crackers.
- 7Transfer the crackers to the pan, leaving spaces between them.
- 8Sprinkle with additional coarse salt and bake for 10 minutes or until the crackers begin to turn golden.
- 9Allow to cool before serving, and add more coarse salt if desired!
Ingredients
- 96 g almond flour
- 2 teaspoons tapioca flour
- 2 tablespoons nutritional yeast
- 1/8 teaspoon turmeric
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 4 tablespoons palm shortening
- 1 tablespoon water
- 1 egg yolk
Nutrition
- Calories
- 146
- Protein
- 5.5g
- Carbs
- 26.1g
- Sugar
- 0.7g
Recommended Equipment & Products
- Food processor
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Chef tips
Try adding dried herbs like rosemary or thyme for a Mediterranean twist.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In gluten and dairy-free crackers, almond flour, tapioca flour and nutritional yeast are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.