Hi everyone! For the month of December, I’m going to be featuring a few of my favorite recipes from different recipe blogs that my team and I love. I’m excited to introduce our first guest blogger, Amie Valpone of The Healthy Apple. Amie is a Manhattan Celebrity Chef and Culinary Nutritionist. Amie recently healed herself from a decade of chronic illness; she shares her story of how Clean Eating and Detox saved her life and inspires you to Clean up your food, too. Amie’s first cookbook, ‘Eating Clean: The 21-Day Plan to Detox, Fight Inflammation & Reset Your Body’ will be in stores nationwide March 8, 2016.
I’ve asked Amie to send us some of her very favorite recipes to feature on Mark’s Kitchen, and I know you’ll love them. Her recipes are fresh, clean, and easy to make. I chose this recipe because so many of my readers are looking for a gluten-free cracker or bread to serve with dips and spreads, and this is one of the cleanest recipes I’ve seen. Enjoy! Click here for PDF version.
- 3 cups almond flour
- 3 large organic eggs
- 3 teaspoons extra virgin olive oil
- ¼ teaspoon sea salt
- ½ teaspoon crushed dried rosemary
- pinch of crushed red pepper flakes, optional
- pinch of fresh lemon zest
Preheat oven to 325°F.
In a large bowl, combine all ingredients; mix well and use hands to form into a ball, then transfer dough to a flat surface lined with parchment paper. Place another sheet of parchment paper on top so that the dough is sandwiched in between the two pieces of parchment paper and use a rolling pin to create ¼ inch thickness. Remove and discard top parchment paper. Use cookie cutters, a pizza cutter or a sharp knife and slice crackers into desired shapes.
Transfer bottom parchment paper and cracker shapes to a baking sheet. Bake for 12-14 minutes or until golden brown. Remove from oven; set aside to cool for at least 20 minutes.
- Serve with cauliflower tabbouleh or roasted broccoli with tomatillo salsa.
Nutritional analysis per serving
Calories: 312 • Fat: 28g • Protein: 11g • Carbs: 9g • Fiber: 5g • Sugar: 2g • Sodium: 26mg