Almond-Poppy Crackers
Which is odd for me.
Not the “looking for recipes” part, I do that all the time. But the Martha Stewart Living mag part.
First off, I'm admittedly a Food & Wine Magazine guy.
I love Food & Wine magazine; I would not trade it for any other food magazine out there. It provides me with recipes and tons of inspiration.
Together with Triathlete, Kinfolk, Time and The New Yorker, Food & Wine is the only printed magazine I think it’s still worth buying.
Then, I've always thought of Martha Stewart as a crafter, a home-decor maven, someone who taught millions of American women how to make something pretty with just paint and cardboard, how to bake the perfect gingerbread cookies, and how to take the perfect Christmas family photo.
All good, but not my kind of jam.
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You see her in pictures and on TV, and she always has this smile on her face.
But is that really a smile?
Behind it, you can almost see her brains turning, trying to think how to take your soul and that of your relatives — while she’s teaching you how to plant roses and make Christmas wreaths, and garlands.
Just like Sauron in the Lord of the Rings “One Ring to rule them all, One Ring to find them,
One Ring to bring them all and in the darkness bind them.”
Nah...I am just kidding.
Martha Stewart’s a boss, that’s for sure, but she’s no devil.
She’s one of the most successful self-made female business owners in American history. If you want to be a successful entrepreneur, you must be firm, strict and be a woman of principle. You’ve got to respect her for that.
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Anyways, some - if not all - of her recipes are killer.
Such as this one.
I found the recipe for these Almond-Poppy Crackers in the April 2010 issue.
This is the kind of recipe you would never even think of making, but so much better when you do.
These crackers are super easy to make, with minimal ingredients, naturally gluten-free.
Almond flour gives them a buttery crispness, and you’ll be surprised at how flavourful they are, with little effort.
They’re so good, you’ll be making these again and again.
.jpg "Almond-Poppy Crackers")
Almond-Poppy Crackers Print this recipe!
Adapted from Martha Stewart Living (April 2010) Ingredients
Makes about 20 crackers
1 ½ cups / 5.1 oz / 145 gr almond flour (I used Bob’s Red Mill)
1 tablespoon poppy seeds
1 tablespoon olive oil
1 teaspoon fine grain salt
1 large egg white
Directions
Preheat oven to 350°F (180°C) and place a rack in the middle. Line a baking sheet with parchment paper. Set aside.
In a large bowl combine almond flour, poppy seeds, olive oil, salt , and egg white. Mix well.
Transfer mixture to the lined baking sheet, cover with a sheet of parchment paper and with a rolling pin, roll out dough to a thin rectangle about 8-by-12-inch (20-by-30-cm) rectangle.
Carefully peel off the top parchment paper sheet and with a paring knife (or a pizza cutter), cut into crackers.
Bake until golden brown, about 12 to 14 minutes (watch closely for the last few minutes, as the crackers could turn from nicely browned, to burnt quite quickly.)
Remove from the oven and let cool completely.
Once cool, carefully snap the crackers apart along the score line.
Store at room temperature in a container with a tight-fitting lid. Best if used within a week.
Nutrition facts
One cracker yields 60 calories, 5 grams of fat, 2 grams of carbs and 2 grams of protein.
Makes about 20 crackers
1 ½ cups / 5.1 oz / 145 gr almond flour (I used Bob’s Red Mill)
1 tablespoon poppy seeds
1 tablespoon olive oil
1 teaspoon fine grain salt
1 large egg white
Directions
Preheat oven to 350°F (180°C) and place a rack in the middle. Line a baking sheet with parchment paper. Set aside.
In a large bowl combine almond flour, poppy seeds, olive oil, salt , and egg white. Mix well.
Transfer mixture to the lined baking sheet, cover with a sheet of parchment paper and with a rolling pin, roll out dough to a thin rectangle about 8-by-12-inch (20-by-30-cm) rectangle.
Carefully peel off the top parchment paper sheet and with a paring knife (or a pizza cutter), cut into crackers.
Bake until golden brown, about 12 to 14 minutes (watch closely for the last few minutes, as the crackers could turn from nicely browned, to burnt quite quickly.)
Remove from the oven and let cool completely.
Once cool, carefully snap the crackers apart along the score line.
Store at room temperature in a container with a tight-fitting lid. Best if used within a week.
Nutrition facts
One cracker yields 60 calories, 5 grams of fat, 2 grams of carbs and 2 grams of protein.
Read more..
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