Almond Poppyseed Crackers with Ricotta and Honey
Adapted loosely from Martha Stewart Living.
Ingredients
Units
Crackers:
- 1 1/2 cups almond meal
- 1 tablespoon poppy seeds
- 1 tablespoon coconut oil (to read about the benefits of this oil click here, for the oil I recommend click here)
- 1/4 teaspoon sea salt
- 1 egg white
Topping:
- 3/4 cup ricotta cheese (for a recipe to make your own, click here)
- 1/4 cup honey
Instructions
- Preheat oven to 350°F and adjust rack to middle position. Stir together almond meal, poppy seeds, coconut oil, salt and egg white until incorporated. Lay a 16-inch long piece of parchment paper on the counter. Pour dough onto parchment paper and cover with an additional piece of parchment paper. Using a rolling pin, roll the dough to an 8 x 12-inch rectangle. Uncover and cut the dough into 2 x 4-inch crackers with a paring knife. Transfer parchment paper with cracker dough onto a baking sheet. Bake for 14 minutes, until golden brown. Cool to room temperature.
To serve:
- Spread 1 tablespoon of ricotta onto each cracker and drizzle with honey. Serve immediately.
Soaked Method:
- Follow instructions above and bake crackers at 160°F for 8-10 hours, or until crispy.
Nutrition
- Serving Size: Makes 12 crackers