Скачать с ютуб HOW TO MAKE KETO CRACKERS (EGGLESS & DAIRY FREE) - WALNUT VS ALMOND ! в хорошем качестве

HOW TO MAKE KETO CRACKERS (EGGLESS & DAIRY FREE) - WALNUT VS ALMOND !

Links to purchase books Click this link to purchase in e-book format only. Bundles are available too; @https://payhip.com/Lowcarbrecipeideas 1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook ********** Links to purchase books via Amazon Books available in Kindel, Paperback & Hardcover formats; 1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/43IgAsk, https://amzn.to/489xPVB) 2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/3J2Vo8R, https://amzn.to/495li6K) 3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/3NjGTQw, https://amzn.to/499YliL) 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/3UuheIQ, https://amzn.to/3SPV4zz) ********* These Keto Crackers are savory, eggless and dairy free. I feel that such crackers need nut flour for the crunch, but I added a little coconut flour for its natural sweetness. Since I have started using walnut meals, I thought why not try it for these crackers and compare it with almond flour. So, I made both versions and found that the Walnut Crackers have a softer crunch due to the high fat content while the Almond Crackers have a harder crunch due to its drier texture. As walnuts have high fat content, the crackers tend to burn more easily so you can't bake them for too long. On the other hand, you can bake the Almond Crackers longer to get a harder crunch. The recipe can be viewed and printed at this link; https://docs.google.com/document/d/1g... [Total servings = 70] NUTRITION INFO PER SERVING (WALNUT CRACKERS) Total carb = 0.5 g Dietary fiber = 0.3 g Net Carb = 0.2 g Calories = 26 Total Fat = 2.5 g Protein = 0.9 g [Total servings = 70] NUTRITION INFO PER SERVING (ALMOND CRACKERS) Total carb = 0.6 g Dietary fiber = 0.4 g Net Carb = 0. g Calories = 23 Total Fat = 2.0 g Protein = 0.6 g DRY INGREDIENTS Walnut Meal OR Almond Flour = 240 g / 2 cups Coconut Flour = 60 g / 1/2 cup Salt = 1/2 tsp Dried Rosemary = 1/8 tsp Black Pepper = 1 tsp WET INGREDIENTS FLAX EGGS - WALNUT CRACKERS Flaxseed Meal = 14 g / 2 tbsp Water = 90 ml / 6 tbsp Extra Virgin Olive Oil = 26 ml / 2 tbsp INGREDIENTS FLAX EGGS - ALMOND CRACKERS Flaxseed Meal = 28 g / 4 tbsp Water = 180 ml / 12 tbsp Extra Virgin Olive Oil = 52 ml / 4 tbsp (Note: Mix all ingredients in a bowl and let it rest for 15 mins until thickens) EVERYTHING BAGEL SEASONINGS 2 tbsp white sesame seeds 2 tbsp black sesame seeds 2 tsp onion flakes 2 tsp garlic flakes 1/2 tsp flaked salt (Note: Mix all ingredients in a bowl and set aside. If you can get store bought Everything Bagel Seasonings, you can use that too.) DIRECTIONS TO MAKE THE WALNUT MEAL 1. Use a seed, nut or multi grinder as they are the most effective. Food processor can be used but it may not be as effective, and you need to use the fine shredding disk instead of the steel blade. 2. Ensure that the walnuts are at room temperature and the bowl and blade of grinder are dry and cool. 3. It is not necessary to toast the raw walnuts before grinding. 4. Place half the walnuts into the grinder with half of the coconut flour. Pulse (do not blend) 3 times for a few seconds each. Stir to mix. There may still be chunks of walnuts but it's fine. 5. Pulse another 2 times for a few seconds each then pour into a bowl and set aside. 6. Repeat the process with the balance of walnuts and coconut flour. 7. The texture of the grounded walnuts are coarse, like meal, not flour. 8. It's fine if there are still some chunks as they add to the crunch. DIRECTIONS 1. Preheat oven at 300F or 150C. 2. Mix all dry ingredients in a bowl until well combined. 3. Add the wet ingredients and mix until a dough is formed. Knead the dough and shape into a ball. 4. Roll the dough between 2 parchment papers until your desired thickness. The thinner, the crispier. 5. Fold the edges of dough to form a square or rectangle. Roll the edges to flatten evenly. 6. Trim the edges of dough to get an even square or rectangle. Remove the excess dough and reuse it. 7. Sprinkle with Everything Bagel Seasonings and spread evenly. 8. Cut into 1x1" squares and this recipe makes about 70 to 80 pieces. 9. Transfer onto a baking tray and bake for 30 to 40 mins. 10. The Walnut Crackers tends to bake faster due to its high fat contents and they can burn more easily too. Hence, you need to keep a watch on them. For convenience, use a digital timer so you can set it at a certain interval to check on them. 11. The Almond Crackers can bake for longer as their texture is drier. If you find the middle of the crackers in the tray are not browned enough, just remove and bake them longer. 12. Cool completely before storing in airtight containers for up to a week. They can be refrigerated for weeks and tastes even more crispy when cold. They can also be frozen and eaten straight.