{"id":2771,"date":"2018-05-05T14:09:41","date_gmt":"2018-05-05T18:09:41","guid":{"rendered":"https:\/\/stirmypot.com\/wordpress\/?p=2771"},"modified":"2018-05-05T14:09:41","modified_gmt":"2018-05-05T18:09:41","slug":"almond-poppy-seed-crackers","status":"publish","type":"post","link":"https:\/\/stirmypot.com\/wordpress\/?p=2771","title":{"rendered":"Almond Poppy Seed Crackers"},"content":{"rendered":"

These low-carb crackers are simple and easy to prepare, and taste great by themselves or with any delicious topping you choose. They have become a staple in my kitchen. I have found if you are using a stone baking sheet you do not need to use the parchment paper while baking, because the crackers will not turn golden brown. Enjoy! <\/p>\n

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\n1-1\/2 C. almond meal
\n1 Tbsp. poppy seeds
\n1 Tbsp. coconut oil
\n1\/4 tsp. sea salt
\n1 egg white<\/p>\n

Preheat oven to 350 degrees 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 8×12-inch rectangle. Uncover and cut the dough into 2×4-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. <\/p>\n","protected":false},"excerpt":{"rendered":"

These low-carb crackers are simple and easy to prepare, and taste great by themselves or with any delicious topping you choose. They have become a staple in my kitchen. I have found if you are using a stone baking sheet you do not need to use the parchment paper while baking, because the crackers will … <\/p>\n

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