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I second the beets! Roast them in the oven and get them nice and carmelized. The sugars (gasp) will really come out. Sure its not advised for the excess glucose/fructose but I am assuming its only once and a while.
Didn't someone post an almond cracker recipe? If I recall it was something like almond flour, arrow root flour and egg whites. Baked? They looked great though.
Andrea that sounds awesome! Do they get/stay crunchy for long?? I haven't made any substitute type stuff for crackers or cakes yet, but I wanted to try the carrot walnut bread, and now these! Genius idea with the parchment and the flipping.
Yes, they last really well. Mine usually come out like slightly more dense wheat thins and much more tasty.
I messed up the cutting on a batch once and just saved them all broken up, I use them in place of bread crumbs in recipes like meatloaf or as a crunchy topping.
Check out Elana's Pantry for all her almond flour goodness. I've had to stop looking at it because I've used her recipes to come up with too many irresistable things, especially pastry like stuff.
here's the recipe, very like any you find online.
big dolop of butter in the frying pan - cook sliced onion, with thyme, oregano, salt and pepper. move that to the food processor. add more butter, fry 1 pound of chicken livers (from our local farmer, yum), toss those in the food processor. Pour 2 TBS of bourbon into the pan and flame (yikes) - this burns off the alcohol supposidly. Add to food processor, process, scrap into a container. Put more butter in the pan, warm it to foaming, spoon on the foam and discard, put the remaining clarified butter on top (this last step is optional - just keeps the top of the pate nice).
and unlike store-bought, no unknown or undesired ingredients!