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Feb 06 2012
6 years ago
6:01 PM MDT

Cooking With Collin: Almond Flour Herb Crackers & Parsley Pesto Dip with Walnuts

Feb 06, 2012 @ 6:01 PM MDT
The links in the post below may be affiliate links. Read the full disclosure.

So I am super excited, as I’ve got 2 new Paleo Friendly recipes to share with you! I made these for a little Super Bowl get together we had with my sister and her family yesterday and they were a hit! In fact, even if I wasn’t eating Paleo, I would still be munching on these yummy recipes.

The first recipe is for Almond Flour Herb crackers that are so delicious… seriously, you can’t go wrong with this simple and easy to make recipe. Also, this recipe requires very little ingredients – which I love.

Almond Flour Herb Crackers

* 2 Cups Almond Meal/Flour
* 4 Tablespoons of various dried herbs that you have on hand
(I used dried Thyme, Oregano, and Cilantro)
* 1 teaspoon salt
(or 1/2 teaspoon if you are trying to consume less salt)
* 2 tablespoons water
* 1 tablespoon Olive Oil

* Combine Almond flour, all of the dried herbs, and salt in a bowl and mix.
* In a separate bowl, whisk together olive oil and water for a few minutes.
* Combine the olive oil/water mixture in the bowl with the almond flour and herbs.
* Stir until combined… I used my hands at the end.
* Roll dough into a ball and place between 2 sheets of parchment paper.
* Press down with your fingers and spread out until about 1/8 inch thickness.
* Remove top piece of parchment paper and transfer bottom piece with rolled dough onto baking sheet.
* Now cut dough into small squares with pizza cutter.

* Bake at 350Β° for 9-11 minutes and then let crackers cool.

Recipe adapted from Elana’s Pantry.

…And if you’d love an indulgent dip to have with these delicious crackers, you’ve got to make this next recipe! I’m going to call this Parsley Pesto Dip with Walnuts! It’s seriously one of the best dip recipes and no need for chips. Just dip in the scrumptious crackers I highlighted above or even cut up carrots and celery – they make great dippers too! πŸ˜€

Parsley Pesto Dip with Walnuts

3/4 cup chopped green onions
2 cups chopper parsley
1 clove garlic
3/4 teaspoon salt (or less?)
1 lemon
1/3 cup olive oil
1 cup walnuts

Place green onions, parsley, garlic and salt in a Vitamix (or blender or food processor) and blend until combined. Drizzle in the juice from one lemon and the olive oil. Slowly incorporate until fully blended. Now add in the Walnuts and blend.Β  That’s it!

So yummy!

Recipe also adapted from Elana’s Pantry.

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