Hazelnut Parmesan Crackers. Being as I live in Oregon, the hazelnut capital of the country, I thought I would try to make crackers with them. I have tried various almond meal crackers and I didn’t like them. I first made the recipe using hazelnut flour but the truth is that I find that the skins are bitter (probably just me) and Bob’s Red Mill hazelnut flour is ground with the skins on. (I called to verify this). Now I boil whole nuts in water & baking soda and actually peel my own. This is another mindfulness practice. It takes a long time, I enjoy it, and I am glad when the last nut is done.
It may seem counter-intuitive to toast nuts you are going to grind and toast as crackers but it works for me and then all my nuts are toasted to use as I wish and the smell of roasting hazelnuts…Oh boy, Oh boy.
Most often, as I am cooking, I do not follow any kind of recipe and a lot of times I ‘smell’ herbs & spices and if they smell good at the time I throw some in and that is what happened with these crackers. Everything smelled good. But there was a problem. As is my custom, I did not write anything down and I couldn’t remember what I had put in them from time to time. Yikes! So…I made them again the other day and this time I dutifully wrote everything down and hoped for the best and they may not be the best but they are darn sure close.
We eat these crackers with lots of things. Chicken Liver Pate, (as shown is the picture) Salmon Mousse, Tapenade, Zippy Clam Dip, Ham Salad, Caramelized Onion Dip, plain old cream cheese, smoked oysters, and sometimes just naked as a jaybird. Enjoy.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 2 C Hazelnut Flour
- 1 C Parmesan Cheese
- 4 T Sesame Seeds
- 2 T Poppy Seeds
- 2 t Chili Powder
- 1 t Garlic Salt
- 1 t Dried Crushed Rosemary
- 1 t Onion Powder
- ½ t Marjoram
- ½ t Thyme
- ½ t Oregano
- ½ t Pepper
- ¼ t Salt
- 3 Egg Whites
- Preheat Oven to 250°
- Combine all ingredients except egg whites.
- Beat egg whites to combine, add to dry ingredients and mix thoroughly.
- Place your Silpat on the back of a ½ sheet pan. (It will fit perfectly)
- Evenly crumble mixture onto Silpat leaving 2” around edges and cover with film.
- Roll very thinly all directions to completely cover Silpat.
- Edges will be ragged-don’t worry about it. Cut them off and roll them into your rectangle.
- Using a pizza cutter (I use my bench scraper), score into 1½ x 2 inch cracker rectangles 6 cuts by 7 cuts.
- Bake for 1½ hours. Cool in turned off oven.
- When cool break at scoring.
- Yield 56 Crackers 40 Calories, 1.8g Protein, 1g Carbs, .5g Fiber .5g Net Carbs