Almond-Poppy Crackers with Cottage Cheese and Honey
Intensely flavored almond flour gives these poppy crackers a buttery crispness, along with a measure of protein, calcium, vitamin E, and folic acid.
- Servings: 6
- Yield: Makes 1 dozen
Source: Martha Stewart Living, April 2010
For the Crackers:
- 1 1/2 cups blanched almond flour (bobsredmill.com)
- 1 tablespoon poppy seeds
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon coarse salt
- 1 large egg white, lightly beaten
For the Topping:
- 3/4 cup low-fat cottage cheese
- 1/4 cup honey
Preheat oven to 350 degrees. Combine flour, poppy seeds, oil, salt, and egg white. Transfer mixture to a parchment-lined baking sheet. Cover with parchment; roll out dough to an 8-by-12-inch rectangle. Uncover, and cut into twelve 2-by-4-inch crackers using a paring knife. Bake until golden brown, 12 to 14 minutes. Let cool.
Pulse cottage cheese in a food processor until smooth. Spread 1 tablespoon onto each cracker, and drizzle each with 1 teaspoon honey.