I made these today from one of my many recipes I have in my ‘keen to try’ pile. This recipe idea is from a favourite blog of mine Gluten Free Goddess. www.glutenfreegoddess.blogspot.com.au She has loads of amazing recipes. Sometimes I may have to adjust slightly to make them fodmap friendly if they arent but loads of great and inspiring ideas. I had to snap a few quick photos as the kids quite like these and commented when they were baking in the oven how amazing they smelled. So that was a good sign, but its Tayla, my 11 yr old who cant get enough of these!! They make stacks (I halved the recipe and still made lots) but they are great to freeze for snacks later in the week. I’ve got some frozen, as I always do when I bake so I have plenty of healthy snacks for myself or for the kids for school for the week. They taste amazing and definately worth a try to make. I have changed a few things to suit what I had in the pantry or what I thought wasnt needed. The pic below is a cracker served with mixed herb cream cheese dip, food styling for this shot is by my 11 year old daughter Tayla (leopard spots is her thing lol)!
Makes approx 4 dozen
1.5 cups hazelnut meal
1 cup brown rice flour
1/2 cup tapioca/arrowroot flour/starch
1/2 tsp salt
3/4 tsp baking soda
1 tsp dark brown sugar
1/4 cup coconut oil, melted (or olive oil/rice bran oil)
1/4 cup almond milk or lactose free milk (if lactose intolerant, otherwise use normal low fat milk)
2 egg whites
1 Tbsp rice syrup (if you dont have this you can use maple syrup but rice syrup is a natural sweetener from rice and much lower in sugar per 100 grams)
Preheat oven to 170 degrees. In a large bowl mix all dry ingredients until well combined. Then add all wet ingredients and mix until a stiff dough forms and is nice and smooth. Now if its too wet then add more hazelnut meal if too dry then just add a tablespoon of water at a time until its easy to work with. Divde dough in half. Roll out a piece of baking paper and sprinkle with brown rice flour gently shape into a rough rectangle (this makes it easier to keep a shape of a rectangle when rolling, it doesnt have to be flat but just get a basic even shape). Lightly sprinkle the top with brown rice flour then place another piece of grease proof baking paper on top. Roll into a large rectangle shape until nice and thin (the thinner the dough the crispier it will be). Then score into squares and carefully lift the dough on the paper onto a baking tray. Repeat with the other half of the dough and place in the oven for 15 minutes until golden brown. Allow to cool a little on the trays then gently snap each square onto a wire rack to completely cool.
Term this with an amazing mixed herb cream cheese dip recipe here https://mycleanplate.wordpress.com/2012/07/16/mixed-herb-cream-cheese-dip-gluten-free-low-fodmap-lactose-free-option/, a great snack to serve at a party that is safe for many to eat!