- 1 1/2 cups almond flour or cashew meal*
- 2 egg whites
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- avocado oil
Tear off two pieces of parchment paper and cut to fit a cookie sheet. Place them on the counter and spread the oil in the middle of each piece, leaving a 3″ border without any oil on it. Mix all ingredients together using a fork. Lay mixture on one of the parchment papers and spread it into a rectangle using greased fingers. Lay the other parchment over the mixture and use a rolling pin to smooth the top. You want it to be 1/8″ and 1/4″ thick for cashew meal and and 1/8″ if using almond flour. Remove paper and using a knife trim and refit mixture to make straight sides and replace paper and smooth out with rolling pin. Place on the cookie sheet and remove the top paper. Using a pizza cutter, make five scores going each direction without cutting all the way through.
Bake in a 325 degree oven for 15 minutes. Turn the oven off and let dry out for 15 – 20 minutes until lightly browned. Keep anele on them so they don’t get too dark. If using cashew meal, they can be a little dark. The almond flour crackers are nicer with just a little browning. You can remove the outer crackers breaking them off where the scores were made and return the rest to the oven if they are getting too brown. The crackers should be crisp.
Cool and store in an air tight container.
*Cashew meal can be made by putting raw cashews in a food processor.
Garlic and Sun-Dried Tomato Dip
- 16 ounces plain yoghurt*
- 1 teaspoons garlic, minced
- 3 tablespoons oil-packed sun-dried tomatoes, chopped
- 1/2 teaspoon basil, hand rubbed**
- 1/2 teaspoon oregano, hand rubbed
Mix all ingredients and refrigerate.
*Labneh (strained yogurt) makes a thicker dip that won’t get watery. Spoon the yoghurt on to the cheesecloth and let it drain overnight in the refrigerator.
**To hand rub an herb, place it in one hand and rub hands together turning herb into a fine powder as you add it to a mixture.