Now, I know 'Whole30' and 'crackers' do not usually go together in the same sentence. But if you've been reading this blog a while, you know I've made this cracker before.
Since that time, I have experimented greatly with this recipe...and well, it's pretty much perfect....except....
...I've found that I like using my own almond meal. It just gives the crackers a bit more substance and crunch. And I do not always (ok, so never) blanche the almonds to remove the skins. I kind of like the two-tone of the final product.
|Tasty Fajita crackers!|
For this batch, I wanted something with a bit of a bite. I rummaged around in my spice cabinets (plural because yes, I have more than one) and came across homemade fajita seasoning. Perfect!
|Close up shows they aren't really as orange as they look!|
The cracker making process is not lacking (did I just go there?) and is so silly easy, your five year old can do it!
WHOLE 30 FAJITA CRACKERS
In a bowl, mix
1 1/2 cups almond flour
1/4 tsp salt (optional)
1 Tbs fajita seasoning (recipe below)
2 egg whites
Now, in the original recipe, I use 1 egg white and 1 cup almond flour. For this, I used two egg whites and 1 1/2 c almond flour. Not because I thought it required two egg whites, but because I put the egg whites in the bowl before I measured out the almond flour and oops, I was short 1/2 c almond flour.
But, they still turned out fabulous.
Once you get them as thin as you can, try to get them a bit thinner. Remove top parchment paper slowly.
Cut them into squares (I use a pizza cutter) and move, parchment paper and all, onto a baking sheet.
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 tbsp oregano
1 1/2 tsp black pepper
2 tbs chili powder
1 tbs chipotle chili powder
1 1/2 tsp cayenne powder
1/2 tsp red pepper flakes
1 tbs smoked paprika
1 tbs cumin
1/4 tsp salt
Now this is a hot-spicy fajita mix. If you don't like it that hot, omit the chipotle and the red pepper flakes. I make this up in a big batch and store in a pint mason jar in the cabinet. If you want to do that, multiply everything x3 (ie 1 1/2 tsp would turn into 1.5x3= 4.5 = 4 1/2 tsp). When I actually use this to make fajita's, I add 1 tbs arrowroot powder as a thickener.