Full Moon Bites
This no-bake treat goes nicely with various types of cheese and it is also good for you! Because dates and walnuts are high in potassium, B vitamins and iron as well as other nutrients, these make a n...
A bit of sweet and a bit of savory, these crackers provide a nice foundation for both cheese and meats and they look festive, too! Since they are made with almond flour, they pack a protein punch and are also gluten free. To make a dairy-free version, substitute refined coconut oil for the butter
Ingredients
SERVINGS: 40 crackers
- 2 tablespoons farm-fresh salted butter (melted and cooled)
- 2 eggs
- 2 cups almond flour
- 4 tablespoons dried cranberries (chopped)
- 7 tablespoons raw sunflower seeds
- 1 teaspoon freshly ground sea salt
- 1 teaspoon freshly ground black pepper or peppercorn medley Parchment paper
Preparation
Preheat the oven to 350°F. Whisk together melted butter and eggs.
Put the flour in a medium bowl and make a well in the middle to pour in butter mixture. Mix well.
Divide into 2 balls. One at a time, press balls between two sheets of parchment paper and roll evenly to about 1/8 inch thick.
Remove the top parchment paper and sprinkle with half of the cranberries, sunflower seeds, salt and pepper. Replace the parchment paper and roll again to embed the toppings and make the dough even thinner.
Remove the top parchment and use a glass or jar top to cut circles of 2 inches diameter. This shape works well with salami and cheese slices. Patch scrap pieces together, press thin and bake for snacking.
Leave the dough on the parchment paper and transfer to baking pans, then bake for 10–12 minutes, until the edges of the crackers are golden brown.
Allow crackers to cool and store in an airtight container until you are ready to serve.
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