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Ingredients
Serves Tool
Serves To:USMetric| 3/4 | Cup(c) | whole roasted almonds | |
| 1/3 | Cup(c) | vanilla-flavored whey protein powder | |
| 1/3 | Cup(c) | unsweetened coconut flakes | |
| 2 | Tablespoon(T) | splenda | |
| 1/2 | Cup(c) | water |
Preparation
Process the almonds in your food processor until finely ground. Then add all of the dry ingredients and pulse the processor to blend. Now add the water; process to mix. Using a rubber spatula scrape bowl once.
Cover a cookie sheet with baking parchment. Turn the dough out onto this, and cover with another sheet of parchment. Flatten with your hands or a rolling pin until quite thin. Peel off top sheet of parchment, and score into squares or diamonds using your pizza cutter. (If the dough sticks to the top >parchment as you take it off and your crackers do not have a smooth top, reduce your water slightly.)
Bake for about 25 minutes, until a cracker in the center feels firm when you tap on it. It kind of makes a thumping sound. Ruth's note: "For a different variation, use lemon juice in place of the water."