Hazelnut & Almond Crackers
Prep:
15
|
Cook:
10-12 min
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Medium
Ingredients
¾ cup hazelnut flour
1¼ cups almond flour
1 tsp baking soda
2 TBSP unsalted butter, melted
2 to 3 TBSP filtered water or strained almond milk
Extra nut flour for rolling out
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75 grams hazelnut flour
125 grams almond flour
1 tsp baking soda
2 TBSP unsalted butter, melted
2 to 3 TBSP filtered water or strained almond milk
Extra nut flour for rolling out
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Egg Free
Soy Free
Instructions
- Preheat oven to 375°F (190°C)
- Combine nut flours and baking powder in a bowl, then mix in unsalted butter.
- Add the liquid and stir in using a fork.
- Bring the mixture together with your hand to make a firm but moist dough, then roll out thinly on a surface sprinkled with some of the extra nut flour. If mixture is too sticky, sprinkle the top with some more nut flour.
- Cut into rounds with a 5-6 cm (2-2½ inch) scone (cookie) cutter, and use a palette knife to lift carefully onto a lightly greased baking sheet.
- Bake 10 to 12 minutes or until brown and firm in texture.
- Leave to cool and harden on the sheet for a few minutes, then transfer to a wire rack to cool completely.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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