NUTTY FLATBREAD CRACKERS
These crunchy crackers are completely addictive! Great for gift-giving, entertaining or anytime snacking.
Prep time: 30 minutes
Cook time: 12 to 15 minutes per batch
Servings: 16 appetizers
1 1/4 cups Mariani Original Walnutmilk
1 tablespoon + 1 teaspoon lemon juice
3 cups flour
1/2 cup butter, softened*
2 teaspoons garlic salt
2 teaspoons onion powder
1/2 teaspoon baking soda
3/4 teaspoon pepper
1 1/2 cups Mariani Sliced Almonds, divided
2 tablespoons sesame seeds
1 tablespoon poppy seeds
Preheat oven to 375°F and line 2 baking sheets with parchment paper.
Place Walnutmilk and lemon juice in a measuring cup and let stand for 5 minutes.
Stir together flour, butter, garlic salt, onion powder, baking soda and pepper with a pastry blender or a fork.
Stir in 1 cup walnutmilk mixture to make a stiff dough. Stir in 1/2 cup almonds.
Transfer to a lightly floured board and knead several times to form a smooth ball. Divide into 6 equal pieces.
Roll 2 pieces as thinly as possible on a lightly floured board.
Transfer to prepared baking sheets and brush with some of the remaining Walnutmilk mixture.
Sprinkle each piece of dough with 1 teaspoon sesame seeds, 1/2 teaspoon poppy seeds and about 2 1/2 tablespoons of almonds.
Bake for 12 to 15 minutes or until a light golden brown. Let cool completely, then break into large pieces.
Repeat with remaining dough, walnutmilk mixture, seeds and almonds.
May be prepared up to 5 days ahead, stored in an airtight container.
*Substitute 1/2 cup olive oil for the butter to make this recipe vegan.
Stir 1/2 cup grated Parmesan cheese and 1 teaspoon Italian herb seasoning blend into dough before rolling.
Nutritional analysis per serving:
Calories: 200, Fat: 11g, Saturated Fat: 4g, Trans Fat: 0g, MUFA: 4.29, PUFA: 1.63, Cholesterol: 15mg, Sodium: 220mg, Potassium: 97mg, Carbohydrates: 19g, Fiber: 2g, Sugar: 0g, Protein: 5g, Vitamin A: 20%, Vitamin C: 0%, Calcium: 6%, Iron: 8%