Almond Thins - Page 10

lynnp · 06-01-2005, 08:49 PM

Wow, these look so good. I think I'll make some as snacks for my long plane ride in July. Thanks for all the ideas!

carissa_konrad · 06-02-2005, 02:57 PM

THESE ARE SOOO GOOD! I used garlic & onion powder. Next time I might try some taco or ranch flavored ones.

KellieB · 06-14-2005, 09:58 AM

These crackers are simply amazing! I've only made the original recipe - I was skeptical as I tried the flax bread and didn't find it to be as amazing as everybody said it was (I'm a sad, white, starchy, wonderbread kinda gal)....but wow - just wow!

I have a pot luck I'm going to, and so I'm going to make a crab spread (not the one in this thread - but a cold version) and a few batches of these crackers....sure to be a hit!

One tip - I used parchment paper as well, but no cookie sheet - instead I used a Pampered Chef flat stoneware piece (I used to sell it, so stoneware is all I own!) and they turned out amazing. My next attempt I am going to do the marble ball/glass idea and try and do them directly on the stone - it's a pretty non-stick surface, so not much sticks to it.

thanks all!!

Lise · 06-14-2005, 10:41 AM

Quote:

Originally Posted by KellieB

My next attempt I am going to do the marble ball/glass idea and try and do them directly on the stone - it's a pretty non-stick surface, so not much sticks to it.

Please let us know how they turn out straight on the stone....the simpler the better I always say..

Lise

KellieB · 06-20-2005, 08:31 AM

OK - I've just finished making a double batch directly on my PC stone.....I gave up on the ball/glass idea - to piddly for me, and it kept sticking to the jar I was using to flatten the balls....I had a much quicker time rolling and slicing it into squares.

First batch, I rolled directly onto the stoneware - keep in mind that my stone is very well seasoned! It worked beautifully - I just kept removing the brown ones around the edges and popping the stone back into the oven to brown the rest. I did have some trouble with the very centre two or three thins sticking - most likely as that was the spot that got the most "rolling" done over it.

While the first batch was baking, I rolled the second batch out on a piece of parchment paper - I didn't think rolling the dough out on a hot stone would be wise!!

All in all, a successful attempt! I do find the rolling and cutting much quicker than the balls/glass method - but that's just lazy ole me!

Lise · 06-20-2005, 09:27 AM

Quote:

Originally Posted by KellieB

All in all, a successful attempt! I do find the rolling and cutting much quicker than the balls/glass method - but that's just lazy ole me!

Thanks for posting your results Kellie...I like to roll mine into balls and flatten them out because I'm too lazy to keep pulling out the cooked ones and putting the pan back...mind you I cover the bottom of my squishing glass with Saran Wrap...

I don't have the flat stoneware but I do have the stone cookie sheet/squares pan thingy....it's still in the box so not seasoned....

I'll try it next time....which will be soon for sure...

Where abouts in Ontario are you?...I'm just east of Toronto

Lise

KellieB · 06-21-2005, 06:15 AM

Hi Lise,

I'm west of Toronto - Fergus - small town north of Guelph.......

lcmiller461 · 07-06-2005, 09:42 AM

Kellie,
Did you make a double batch and roll all of it on the PC stone or just half? I just made a regular batch and used my stone, which worked out great using the parchment on top while rolling, but it seemed pretty thin. I used the entire stone. They're in the oven now so I'm waiting to see how it works out.

lcmiller461 · 07-06-2005, 10:10 AM

Well, after 15 minutes they still weren't brown. After another few minutes I pulled them out and took off the ones on the edge. They were nice and brown on the bottom, so I decided to flip them all over. Unfortunately most of them were stuck! I guess my stone isn't as seasoned as I thought. So now I have about 10 pretty crackers and a bunch of crumbs.

I'll try the foil method next.

Anyone have any ideas what I can do with my crumbs?

kerri · 07-06-2005, 12:37 PM

LC make a LC cheese pie and use the crumbs as the crust......yum

Charski · 07-06-2005, 02:04 PM

Grind 'em up in the food processor and use for breading chicken or pork chops!

ddargitz · 07-06-2005, 07:59 PM

Where can I find the recipe for the cheese-its? I've looked all over this website & can't find it.

They sound delicious and just what I am wanting, lol.

thanks Dianne

1BellaDonna · 07-06-2005, 11:46 PM

i believe you are looking for this thread:

Just like Cheezits

bigmomma · 07-09-2005, 09:28 PM

I've tried keeping up with this thread but my how it's grown...sorry if this is a "repeat" suggestion: I now make my crackers taste FANTASTIC by adding 2t. MOLLY MCBUTTER CHEESE SPRINKLES to my tweaked version of the original recipe (1 cup almond meal, half c. carbquick, 1 whole egg, garlic powder, paprika, chives & 1T coconut oil) I found the cheese powder at the 99 cent store (don't know if it's still sold in markets) and it only adds two additional carbs to the whole recipe....MY, OH MY ARE THESE THINGS GOOD!

wrenay · 07-10-2005, 04:26 AM

Mmm, I need to make some of these again. I haven't made them in a while. I tend(ed) to eat the whole batch in a very short time though

kerri · 07-10-2005, 07:46 AM

Yumm, I need to try this version..I also have the problem of self control when they are done...Its a great thing to have this thread still going...

sannr · 07-27-2005, 01:25 PM

I know I'm coming a little late to the party, but MY OH MY did I have a good lunch with these today! Topped almond thin with slice of muenster, pepperoni slice, and a dab of good mustard -- YUMMY!!

Thank you for this recipe!

Pealark · 07-29-2005, 02:33 PM

Thanks for this,
I have 6 bags of ground almond meal in the freezer. I had no idea what to do with them.
DD

hirezmary · 07-30-2005, 07:56 AM

Is Almond meal flour the same as almond flour? I tried a batch yesterday with my almond meal flour and its kind of grainy. Is that how it is suppose to be?
The taste was ok, but I wasnt thrilled with the texture. Should I have sifted the flour or something to make it smoother? thanks

wrenay · 07-30-2005, 03:22 PM

yeah, it is the same thing. It's ground almonds so its textured. Makes the crackers tastes yummier though

kerri · 07-30-2005, 04:50 PM

I agree wrenay...yum....

Whillow · 07-30-2005, 04:53 PM

I have made parm crackers,
grease a flat skillet or griddle with spray or butter,
Take 1 tsp parmesan cheese and heat until you can flip it then flip cook for another 30sec to 1 min, let cool they are YUMMY!

wrenay · 07-30-2005, 05:41 PM

I've made the parmesan cheese crisps in the microwave on parchment paper on a plate. Zap them about 1 minute. Let cool and break into pieces. Yum!

Sue421 · 08-04-2005, 08:41 AM

I noticed something interesting today! In one of Jennifer Eloff's older cookbooks (Splendid Low-Carbing for Life, 2003), she used this similar recipe for a crust for a cheesecake: 1 cup ground almonds, 1 Splenda packet and 1 egg white. It was baked in 350 degrees oven for 10 min. I do prefer some of her other more substantial crust recipes, but she did not think to use this recipe for crackers like we do.

Lise · 08-04-2005, 10:01 AM

Here's a pic of my daughter helping me make a triple batch....I freeze them and then help myself to 1 or 2 carbs worth every now and then....this is truly the easiest way to make these crackers....

Lise

Sue421 · 08-04-2005, 11:01 AM

Oh what a sweetheart she is!

Thanks for sharing the photograph of her making our favorite crackers.

oliveoyl · 10-19-2005, 10:35 AM

Somebody else may have come up with this already, but I'm too lazy to search through and find out. Anyway, they're elegant looking and great tasting!

Almond Thins With Seeds

3/4 cup almond flour
2 teaspoons splenda
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 - 2 teaspoons sesame seeds
1 teaspoon poppy seeds
1/2 teaspoon celery seeds
1/4 teaspoon caraway seeds
1 egg white

Mix & bake as per the original recipe. Don't omit the splenda as it complements the seeds nicely. Also, be a little generous with the garlic and onion powder. I wouldn't use a full 1/4 teaspoon, but heap up the 1/8 teaspoon a little. I only use 1/4 teaspoon of salt and then salt the tops lightly before baking, but use salt to taste.

LindaSue · 10-19-2005, 01:36 PM

Quote:

Originally Posted by oliveoyl

Somebody else may have come up with this already, but I'm too lazy to search through and find out. Anyway, they're elegant looking and great tasting!

Almond Thins With Seeds

3/4 cup almond flour
2 teaspoons splenda
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 - 2 teaspoons sesame seeds
1 teaspoon poppy seeds
1/2 teaspoon celery seeds
1/4 teaspoon caraway seeds
1 egg white

Mix & bake as per the original recipe. Don't omit the splenda as it complements the seeds nicely. Also, be a little generous with the garlic and onion powder. I wouldn't use a full 1/4 teaspoon, but heap up the 1/8 teaspoon a little. I only use 1/4 teaspoon of salt and then salt the tops lightly before baking, but use salt to taste.

I make mine with sesame seeds all the time - Sesame Almond Crackers. I tried sunflower seeds once, and didn't care for them for some reason, but your idea sounds very interesting.

magnamater · 11-12-2005, 09:11 AM

bumping this thread for the newbies to make for the holidays! You know, so you don't feel like you are depriving yourself all the time!

NotoSugar · 11-22-2005, 12:16 PM

Has anyone tried these (tweaked version) with Carbalose flour rather than the Carbquick?

06-14-2005, 09:58 AM	#273
KellieB Senior LCF Member Join Date: Apr 2005 Location: Ontario, Canada Posts: 519 Gallery: KellieB Stats: 196.5/170/150 - 5'6" WOE: Atkins Start Date: Sept. 5, 2010	These crackers are simply amazing! I've only made the original recipe - I was skeptical as I tried the flax bread and didn't find it to be as amazing as everybody said it was (I'm a sad, white, starchy, wonderbread kinda gal)....but wow - just wow! I have a pot luck I'm going to, and so I'm going to make a crab spread (not the one in this thread - but a cold version) and a few batches of these crackers....sure to be a hit! One tip - I used parchment paper as well, but no cookie sheet - instead I used a Pampered Chef flat stoneware piece (I used to sell it, so stoneware is all I own!) and they turned out amazing. My next attempt I am going to do the marble ball/glass idea and try and do them directly on the stone - it's a pretty non-stick surface, so not much sticks to it. thanks all!! __________________ Kellie 196.5/170/150 You must begin to think of yourself as becoming the person you want to be.

07-06-2005, 07:59 PM	#282
ddargitz Junior LCF Member Join Date: Apr 2005 Posts: 1 Gallery: ddargitz	Where do I find the cheese-its Where can I find the recipe for the cheese-its? I've looked all over this website & can't find it. They sound delicious and just what I am wanting, lol. thanks Dianne

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06-01-2005, 08:49 PM	#271
lynnp Very Gabby LCF Member!!! Join Date: Oct 2004 Location: Rhode Island Posts: 4,645 Gallery: lynnp Stats: size 26/22/size 6 WOE: protein and vlc Start Date: October 20, 2008	Wow, these look so good. I think I'll make some as snacks for my long plane ride in July. Thanks for all the ideas!

06-02-2005, 02:57 PM	#272
carissa_konrad Senior LCF Member Join Date: Mar 2005 Location: Nebraska Posts: 400 Gallery: carissa_konrad Stats: 150/138/135 5'10" WOE: Atkins Start Date: December 2003	THESE ARE SOOO GOOD! I used garlic & onion powder. Next time I might try some taco or ranch flavored ones.

06-20-2005, 08:31 AM	#275
KellieB Senior LCF Member Join Date: Apr 2005 Location: Ontario, Canada Posts: 519 Gallery: KellieB Stats: 196.5/170/150 - 5'6" WOE: Atkins Start Date: Sept. 5, 2010	OK - I've just finished making a double batch directly on my PC stone.....I gave up on the ball/glass idea - to piddly for me, and it kept sticking to the jar I was using to flatten the balls....I had a much quicker time rolling and slicing it into squares. First batch, I rolled directly onto the stoneware - keep in mind that my stone is very well seasoned! It worked beautifully - I just kept removing the brown ones around the edges and popping the stone back into the oven to brown the rest. I did have some trouble with the very centre two or three thins sticking - most likely as that was the spot that got the most "rolling" done over it. While the first batch was baking, I rolled the second batch out on a piece of parchment paper - I didn't think rolling the dough out on a hot stone would be wise!! All in all, a successful attempt! I do find the rolling and cutting much quicker than the balls/glass method - but that's just lazy ole me!

06-21-2005, 06:15 AM	#277
KellieB Senior LCF Member Join Date: Apr 2005 Location: Ontario, Canada Posts: 519 Gallery: KellieB Stats: 196.5/170/150 - 5'6" WOE: Atkins Start Date: Sept. 5, 2010	Hi Lise, I'm west of Toronto - Fergus - small town north of Guelph.......

07-06-2005, 09:42 AM	#278
lcmiller461 Senior LCF Member Join Date: Jul 2004 Location: Texas Posts: 549 Gallery: lcmiller461 Stats: 160/135/125 WOE: Atkins, etc.	Kellie, Did you make a double batch and roll all of it on the PC stone or just half? I just made a regular batch and used my stone, which worked out great using the parchment on top while rolling, but it seemed pretty thin. I used the entire stone. They're in the oven now so I'm waiting to see how it works out.

07-06-2005, 10:10 AM	#279
lcmiller461 Senior LCF Member Join Date: Jul 2004 Location: Texas Posts: 549 Gallery: lcmiller461 Stats: 160/135/125 WOE: Atkins, etc.	Well, after 15 minutes they still weren't brown. After another few minutes I pulled them out and took off the ones on the edge. They were nice and brown on the bottom, so I decided to flip them all over. Unfortunately most of them were stuck! I guess my stone isn't as seasoned as I thought. So now I have about 10 pretty crackers and a bunch of crumbs. I'll try the foil method next. Anyone have any ideas what I can do with my crumbs?

07-06-2005, 12:37 PM	#280
kerri Major LCF Poster! Join Date: Dec 2003 Location: Florida Posts: 1,652 Gallery: kerri Stats: 222/208 /150.... WOE: Atkins, Basic Low Carb. Start Date: Over and Over and over AGAIN...	LC make a LC cheese pie and use the crumbs as the crust......yum

07-06-2005, 02:04 PM	#281
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,187 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Grind 'em up in the food processor and use for breading chicken or pork chops!

07-06-2005, 11:46 PM	#283
1BellaDonna Senior LCF Member Join Date: Jan 2003 Location: Southern California Posts: 978 Gallery: 1BellaDonna Stats: Highest =202 (post-pregnancy 1 of 2)/142.6, 5'8" WOE: LC, hcg, JUDDD	i believe you are looking for this thread: Just like Cheezits

07-09-2005, 09:28 PM	#284
bigmomma Senior LCF Member Join Date: Feb 2004 Posts: 233 Gallery: bigmomma	I've tried keeping up with this thread but my how it's grown...sorry if this is a "repeat" suggestion: I now make my crackers taste FANTASTIC by adding 2t. MOLLY MCBUTTER CHEESE SPRINKLES to my tweaked version of the original recipe (1 cup almond meal, half c. carbquick, 1 whole egg, garlic powder, paprika, chives & 1T coconut oil) I found the cheese powder at the 99 cent store (don't know if it's still sold in markets) and it only adds two additional carbs to the whole recipe....MY, OH MY ARE THESE THINGS GOOD!

07-10-2005, 04:26 AM	#285
wrenay Senior LCF Member Join Date: Aug 2004 Location: Maine Posts: 276 Gallery: wrenay Stats: 214/204/150 WOE: Atkins Start Date: Jan 06	Mmm, I need to make some of these again. I haven't made them in a while. I tend(ed) to eat the whole batch in a very short time though

07-10-2005, 07:46 AM	#286
kerri Major LCF Poster! Join Date: Dec 2003 Location: Florida Posts: 1,652 Gallery: kerri Stats: 222/208 /150.... WOE: Atkins, Basic Low Carb. Start Date: Over and Over and over AGAIN...	Yumm, I need to try this version..I also have the problem of self control when they are done...Its a great thing to have this thread still going...

07-27-2005, 01:25 PM	#287
sannr Senior LCF Member Join Date: Jul 2002 Posts: 348 Gallery: sannr Stats: Last time: 266/230/150; This time: 265/255/150 WOE: Low carb Start Date: Every day	I know I'm coming a little late to the party, but MY OH MY did I have a good lunch with these today! Topped almond thin with slice of muenster, pepperoni slice, and a dab of good mustard -- YUMMY!! Thank you for this recipe!

07-29-2005, 02:33 PM	#288
Pealark Senior LCF Member Join Date: Jan 2003 Location: Indiana Posts: 244 Gallery: Pealark WOE: Atkins	Thanks for this, I have 6 bags of ground almond meal in the freezer. I had no idea what to do with them. DD

07-30-2005, 07:56 AM	#289
hirezmary Senior LCF Member Join Date: Feb 2005 Location: Northern CA Posts: 468 Gallery: hirezmary Stats: 195/160/145 WOE: Semi-Atkins Start Date: January 2005	Is Almond meal flour the same as almond flour? I tried a batch yesterday with my almond meal flour and its kind of grainy. Is that how it is suppose to be? The taste was ok, but I wasnt thrilled with the texture. Should I have sifted the flour or something to make it smoother? thanks

07-30-2005, 03:22 PM	#290
wrenay Senior LCF Member Join Date: Aug 2004 Location: Maine Posts: 276 Gallery: wrenay Stats: 214/204/150 WOE: Atkins Start Date: Jan 06	yeah, it is the same thing. It's ground almonds so its textured. Makes the crackers tastes yummier though

07-30-2005, 04:50 PM	#291
kerri Major LCF Poster! Join Date: Dec 2003 Location: Florida Posts: 1,652 Gallery: kerri Stats: 222/208 /150.... WOE: Atkins, Basic Low Carb. Start Date: Over and Over and over AGAIN...	I agree wrenay...yum....

07-30-2005, 04:53 PM	#292
Whillow Very Gabby LCF Member!!! Join Date: Jun 2002 Location: CapeCod Ma Posts: 3,549 Gallery: Whillow Stats: 303/213.5/150 WOE: Atkins Start Date: May 15 2002	I have made parm crackers, grease a flat skillet or griddle with spray or butter, Take 1 tsp parmesan cheese and heat until you can flip it then flip cook for another 30sec to 1 min, let cool they are YUMMY!

07-30-2005, 05:41 PM	#293
wrenay Senior LCF Member Join Date: Aug 2004 Location: Maine Posts: 276 Gallery: wrenay Stats: 214/204/150 WOE: Atkins Start Date: Jan 06	I've made the parmesan cheese crisps in the microwave on parchment paper on a plate. Zap them about 1 minute. Let cool and break into pieces. Yum!

08-04-2005, 08:41 AM	#294
Sue421 Senior LCF Member Join Date: Jan 2005 Location: Calgary, Alberta Posts: 535 Gallery: Sue421 Stats: 150/125/125 WOE: Atkins Start Date: Dec. 2003	I noticed something interesting today! In one of Jennifer Eloff's older cookbooks (Splendid Low-Carbing for Life, 2003), she used this similar recipe for a crust for a cheesecake: 1 cup ground almonds, 1 Splenda packet and 1 egg white. It was baked in 350 degrees oven for 10 min. I do prefer some of her other more substantial crust recipes, but she did not think to use this recipe for crackers like we do.

08-04-2005, 10:01 AM	#295
Lise Big Yapper!!!! Join Date: Jun 2004 Location: Ontario, Canada Posts: 9,037 Gallery: Lise Stats: (239)231/187/161 WOE: ZC Start Date: March 25, 2008	Here's a pic of my daughter helping me make a triple batch....I freeze them and then help myself to 1 or 2 carbs worth every now and then....this is truly the easiest way to make these crackers.... Lise

08-04-2005, 11:01 AM	#296
Sue421 Senior LCF Member Join Date: Jan 2005 Location: Calgary, Alberta Posts: 535 Gallery: Sue421 Stats: 150/125/125 WOE: Atkins Start Date: Dec. 2003	Oh what a sweetheart she is! Thanks for sharing the photograph of her making our favorite crackers.

10-19-2005, 10:35 AM	#297
oliveoyl Senior LCF Member Join Date: Dec 2004 Location: NC Posts: 593 Gallery: oliveoyl Stats: 208/166/165 WOE: Atkins Start Date: August 2002	Somebody else may have come up with this already, but I'm too lazy to search through and find out. Anyway, they're elegant looking and great tasting! Almond Thins With Seeds 3/4 cup almond flour 2 teaspoons splenda 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 1 - 2 teaspoons sesame seeds 1 teaspoon poppy seeds 1/2 teaspoon celery seeds 1/4 teaspoon caraway seeds 1 egg white Mix & bake as per the original recipe. Don't omit the splenda as it complements the seeds nicely. Also, be a little generous with the garlic and onion powder. I wouldn't use a full 1/4 teaspoon, but heap up the 1/8 teaspoon a little. I only use 1/4 teaspoon of salt and then salt the tops lightly before baking, but use salt to taste.

11-12-2005, 09:11 AM	#299
magnamater Very Gabby LCF Member!!! Join Date: Nov 2002 Location: Texas Posts: 3,064 Gallery: magnamater	bumping this thread for the newbies to make for the holidays! You know, so you don't feel like you are depriving yourself all the time!

11-22-2005, 12:16 PM	#300
NotoSugar Senior LCF Member Join Date: Aug 2004 Location: Colorado Posts: 633 Gallery: NotoSugar	Has anyone tried these (tweaked version) with Carbalose flour rather than the Carbquick?