• courtney

Gluten Free Crackers, Take Two

If you haven’t noticed, I might be a little obsessed with gluten free crackers, or savory biscuits as my wife calls them. In fact, I made these for dinner last night and they were super almondy and delish!



1 egg

1/4 tsp cayenne, salt and cracked pepper

1 cup good grated Parmesan


(Mix)


1 3/4 cup superfine almond flour


(Mix and turn out onto parchment)


Cover with parchment, roll, and cut out.


Dust with poppy seeds and sea salt


Bake on parchment on 350 F (I use convection) for 12 min for large and 6 for small


Cool and store in a glass jar if any are left.





In other news, I need more almond flour.

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