ALMOND FLOUR CRACKERS
Homemade almond flour crackers with 4 simple ingredients: almond flour, water, ground flaxseed and sea salt. Rich, buttery, crunchy, gluten-free, vegan and perfect for dipping into hummus!
Provided by Brittany Mullins
Categories Snack
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Add almond flour, water, ground flaxseed, and sea salt into a medium sized bowl and stir together until the mixture turns into dough.
- Place the dough on a piece of parchment paper and cover with a second piece of parchment.
- Pat it out with your hands and then use a rolling pin to roll out the dough. You'll want the dough to get pretty thin - about an 1/8 of inch thick. Try to keep form the dough into a rectangular shape, but it's okay if it's not perfect.
- Once the dough is rolled out, remove the top sheet of paper and sprinkle a bit of flaked sea salt over the dough. Use your hands to press the salt down to help it stick. This step is optional, but the flaked sea salt makes the crackers really pretty.
- With the top sheet of parchment removed, use a pizza wheel or knife to cut the dough into small squares. I made mine about 1/2 -1 inch. If you want to get fancy you can use a tooth pick to create a little hole in the center of each cracker.
- Carefully transfer crackers (still on parchment paper) to a baking sheet and bake the crackers for 20-25 minutes or until the crackers turn golden brown and crispy. The pieces on the outer edges will get brown faster than the center pieces. You can transfer those that are golden to a cooling rack and put the pan back in the oven to bake the remaining crackers.
- Let the crackers cool completely, either on the baking sheet or on a cooling rack. Enjoy immediately after cooling.
- Place any leftover crackers in an airtight container or bag. Crackers will keep on the counter or in the pantry for about 4-5 days.
Nutrition Facts : ServingSize 10 crackers, Calories 155 kcal, Sugar 1 g, Sodium 266 mg, Fat 11 g, Carbohydrate 6 g, Fiber 3 g, Protein 6 g
HOMEMADE GOURMET CRACKERS
These are a copycat of Gourmet Crackers sold at my local shops which are so expensive to buy! For 1/5th of the price to buy, these are simple to make and they taste much better (having done side by side taste testing!). They last for at least a month in an airtight container, or you can keep the loaf in the freezer then slice and bake when desired. They taste sweet / savoury and are perfect with cheese. Customisable! Recipe VIDEO below.
Provided by Nagi
Time 1h30m
Number Of Ingredients 16
Steps:
- Preheat oven to 180C/350F (all oven types). Grease and line a small loaf tin with baking paper (mine is 21 x 11 x 7 cm / 8.5 x 4.5 x 3") (Note 1).
- Whisk the milk, sugar and yoghurt in a bowl.
- In a separate bowl, add plain flour, wholemeal flour and cranberries. Stir - use fingers to break up cranberries if required.
- Add remaining ingredients, including Spices, plus the milk mixture. It should be a thick batter, like muffin batter (note: batter in video looks slightly thicker because it was standing for a couple of minutes, doesn't affect outcome).
- Scrape/pour into tin. Bake for 25 minutes or until a skewer inserted into the middle comes out clean.
- Cool on rack, then wrap in cling wrap and freeze for at least 2 hours, up to 3 months. (Note 2)
- Unwrap loaf and allow to thaw partially so the outside is not rock hard frozen (around 20 minutes).
- Preheat oven to 120C/250F (all oven types). Place one shelf in the middle, and another shelf beneath it.
- Use a serrated bread knife to slice thinly - around 2 mm / 1/12" thick (see video). Place biscuits on 2 large baking trays, you can squeeze them in as they won't expand or stick.
- Bake for 50 minutes or until they are a light brown, swapping trays halfway.
- Leave biscuits on tray to cool - they will harden so they snap when you break them. (Note 3)
- Store in an airtight container for 4 weeks (probably ok for longer, I've only done 4 weeks). Brilliant served with creamy cheeses like brie, camembert, but soft, creamy blue cheeses is the ultimate pairing!
Nutrition Facts : ServingSize 15 g, Calories 31 kcal
FRUIT FLOWER CRACKERS
Make an artful arrangement with Fruit Flower Crackers! These fruit flowers are great for an after-school snack, or for a delightful party appetizer.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield Makes 1 serving, 2 topped crackers each.
Number Of Ingredients 5
Steps:
- Spread crackers evenly with cream cheese spread.
- Top each with 6 grape halves to resemble flower petals and a raspberry for the center of the flower. Add green apple strips for the "stems" and "leaves."
Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
SPRING FLOWER CRACKERS
Dress up your crackers with sharp white cheddar cut into flower shapes-and flowery compliments will follow!
Provided by My Food and Family
Categories Recipes
Time 5m
Yield Makes 4 servings, three topped crackers each.
Number Of Ingredients 4
Steps:
- Cut cheese slices into flower shapes using 1-1/2-inch cookie cutter. Reserve scraps for snacking or other use.
- Top each cracker with 1 pepperoni slice and 1 cheese flower.
- Place 1 olive slice in center of each flower.
Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
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FRUIT SEED AND NUT CRACKERS - AVERIE COOKS
From averiecooks.com
4.5/5 (4)Total Time 2 hrsCategory Chips, Crackers, Snack Mixes & NutsCalories 91 per serving
- Preheat oven to 350F. Spray a 9-by-5-inch loaf pan or two 8-by-4-inch loaf pans with cooking spray; set aside. Note that my batter was just barely contained in a 9-by-5-inch loaf pan while baking. If using considerably more add-ins than the 1 cup-1 cup-1/2 cup as detailed above, bake as two 8-by-4-inch loaves, and reduce baking time accordingly.
- In a large mixing bowl, combine the flour(s), baking soda, brown sugar, honey, molasses, optional salt. Pour the buttermilk over the top and stir by hand until combined, about one. Batter will be both fluffy and a bit lumpy. Add the dried fruit, small seeds, nuts, optional herbs and seasonings, and fold to incorporate. Transfer batter to prepared pan(s) and bake for 45 to 60 minutes (for 1 pan, less for 2 pans), or until a toothpick inserted in the center comes out clean. Make sure loaf is really done; it's deceiving and will seem like it's done but it's dense and can fool you. If loaf is browning faster on the top before center is cooking through, cover with foil in the second half of baking. Slight overbaking is okay because bread will be sliced and baked again to dry it out more.
- Allow bread to cool for at least 4 hours, overnight, or for a few days before slicing it thinly. Prior to slicing it, putting loaf in the freezer for about an hour or until very cold but not frozen will help you to slice it thinner. Slice bread with a very sharp serrated knife, as thinly as possible; using a mandolin is an option if you're skilled with it.
- Place slices edge to edge without touching on Silpat- or parchment-lined trays; I fit 12 slices per tray. Bake slices at 300F for about 30 to 45 minutes, or until crispy and crunchy, flipping them over a few times through baking (I baked 15 minutes, flipped. Baked 15 more, flipped; repeated until crispy). Baking times will vary widely; as short as 30 minutes or longer than 1 hour, based on thickness of slices, add-ins used, climate, personal preferences. Very thin slices will bake up much faster so keep an eye on them. Crackers firm up more as they cool. Allow crisps to cool on trays for a few minutes and serve. Crackers will keep for up to 1 week in an airtight container or ziptop food storage bag, but may loose some crispness as time passes, especially if you live in a humid climate.
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