Eating Clean by Amie Valpone

Author:Amie Valpone
Language: eng
Format: epub
Publisher: Houghton Mifflin Harcourt
Published: 2016-02-09T12:00:00+00:00

These crunchy, thick crackers have a mild flavor that can be served alone or paired with any of my spreads, such as my dairy-free nut cheeses (pages 307–310) or Kalamata Olive and Cashew Tapenade (page 304).

1¼ cups almond flour, store-bought or homemade (see page 39)

¼ cup shelled raw sunflower seeds

1 tablespoon ground flaxseeds

½ teaspoon sea salt

½ teaspoon freshly grated lemon zest

½ teaspoon freshly ground black pepper

3 tablespoons water

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Place all the ingredients except the water in a food processor; pulse until crumbly. With the motor running, in a steady stream, add the water until the mixture starts to come together.

Transfer the dough to the prepared baking sheet. Top with another piece of parchment paper and, using a rolling pin, flatten into a ¼-inch-thick rectangle. Remove the top sheet of parchment paper and score into 24 squares.

Bake for 15 minutes, or until the crackers are lightly browned on the edges. Let cool completely and then break into pieces or cut with a knife along the scored lines before serving or storing. Store in a sealed container in the refrigerator for up to 1 week.

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