Coconut Crackers Recipe is a simple recipe to prepare Process the almonds in your food processor until finely ground. Then add all of the dry ingredients and pulse the processor to blend. Now add the water and process to mix. Mix it using a rubber spatula scrape bowl once.

Cover a baking tray with grease-proof paper. Turn the dough out onto this, and cover with another sheet of paper. Flatten with your hands or a rolling pin until quite thin. Peel off top sheet of paper, and score into squares or diamonds using your pizza cutter. (If the dough sticks to the top piece of paper as you take it off, and your crackers do not have a smooth top, reduce your water slightly.)

Bake for about 25 minutes, until a cracker in the centre feels firm when you tap on it. It kind of makes a thumping sound. Ruth’s note: For variation, use lemon juice in place of the water.’

Serve it: The number of crackers per batch depends on how thin you like your crackers and how big you cut them – Roll the batch out to be about (30 x 30cm). Assuming you get 4 dozen crackers.

Calorie Ratio for this recipe:

Each cracker will have: 25 calories; 2 gm fat; 2 gm protein; 1 gm carbohydrate; trace dietary fibre; 1 gm usable carbohydrate

Ingredients used for this recipe:

115 gm whole roasted almonds, 40 gm vanilla-flavoured whey protein powder 25 gm un-sweetened coconut flakes, 2 tbsps (3 gm) Splenda, 60 ml water or less.

The Author “Tom Schavo” is an expert Cooking adviser who runs a site on Cooking tips:

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