Rosemary & Basil AlmondFlour Crackers 2 1/2 cups Blanched AlmondFlour 4 T. Coconut Flour 1/2 tsp. Baking Powder 3 T. Melted Butter 1 T. Canola Oil Handful of fresh Chopped Basil leaves 2-3 T. of fresh Chopped Rosemary (depending on your taste) 1 Egg Kosher Salt or Sea Salt *two silicone baking mats (or waxed / parchment paper) and cookie sheet Preheat oven to 350 degrees, a convection oven works best. In a medium-sized bowl, combine almondflour, coconut flour, baking soda. In a small bowl, beat 1 egg and add melted butter and canola oil. Pour the egg mixture into the dry ingredients and mix until all ingredients are combined. Add basil and Rosemary and 1/4 tsp. salt. Roll out dough between two silicone baking mats, or waxed / parchment paper, to a rectangle the size of your baking sheet. Remove top silicone baking mat (or waxed / parchment paper) and move dough and bottom silicone baking mat onto baking sheet. If you are using parchment paper, you can move that on the baking sheet but do not bake with waxed paper. Sprinkle dough with sea salt or kosher salt. Cut dough into bite-sized squares about 2 in. x 2 in. If using a silicone mat, use the back of a knife to cut the dough into squares. Bake crackers 15 – 20 minutes, or until lightly browned. 15 minutes in a convection oven is perfect. Let crackers cool on the baking sheet for 30 minutes. Once completely cool, transfer to Ziploc bag or Tupperware container to keep fresh.
This is a beginner workout that incorporates cardio to get your heart rate up and full body exercises to burn fat and calories. Part 2 means you can do the entire workout with me with out stopping for instructions. If you need details about the workout please see Video 1. Push yourself to improve your time each time you do this. With this workout you will get better and faster, results. Your diet is also essential to achieve your goals. Get on The Fresh Diet. Go to www.X8.thefreshdiet.com for your daily discount. CHECK OUT: www.ViktoriaTelek.com www.thesouthbeachbootcamp.com for more workouts.
Rosemary & Basil AlmondFlour Crackers 2 1/2 cups Blanched AlmondFlour 4 T. Coconut Flour 1/2 tsp. Baking Powder 3 T. Melted Butter 1 T. Canola Oil Handful of fresh Chopped Basil leaves 2-3 T. of fresh Chopped Rosemary (depending on your taste) 1 Egg Kosher Salt or Sea Salt *two silicone baking mats (or waxed / parchment paper) and cookie sheet Preheat oven to 350 degrees, a convection oven works best. In a medium-sized bowl, combine almondflour, coconut flour, baking soda. In a small bowl, beat 1 egg and add melted butter and canola oil. Pour the egg mixture into the dry ingredients and mix until all ingredients are combined. Add basil and Rosemary and 1/4 tsp. salt. Roll out dough between two silicone baking mats, or waxed / parchment paper, to a rectangle the size of your baking sheet. Remove top silicone baking mat (or waxed / parchment paper) and move dough and bottom silicone baking mat onto baking sheet. If you are using parchment paper, you can move that on the baking sheet but do not bake with waxed paper. Sprinkle dough with sea salt or kosher salt. Cut dough into bite-sized squares about 2 in. x 2 in. If using a silicone mat, use the back of a knife to cut the dough into squares. Bake crackers 15 – 20 minutes, or until lightly browned. 15 minutes in a convection oven is perfect. Let crackers cool on the baking sheet for 30 minutes. Once completely cool, transfer to Ziploc bag or Tupperware container to keep fresh.
Rosemary & Basil AlmondFlour Crackers 2 1/2 cups Blanched AlmondFlour 4 T. Coconut Flour 1/2 tsp. Baking Powder 3 T. Melted Butter 1 T. Canola Oil Handful of fresh Chopped Basil leaves 2-3 T. of fresh Chopped Rosemary (depending on your taste) 1 Egg Kosher Salt or Sea Salt *two silicone baking mats (or waxed / parchment paper) and cookie sheet Preheat oven to 350 degrees, a convection oven works best. In a medium-sized bowl, combine almondflour, coconut flour, baking soda. In a small bowl, beat 1 egg and add melted butter and canola oil. Pour the egg mixture into the dry ingredients and mix until all ingredients are combined. Add basil and Rosemary and 1/4 tsp. salt. Roll out dough between two silicone baking mats, or waxed / parchment paper, to a rectangle the size of your baking sheet. Remove top silicone baking mat (or waxed / parchment paper) and move dough and bottom silicone baking mat onto baking sheet. If you are using parchment paper, you can move that on the baking sheet but do not bake with waxed paper. Sprinkle dough with sea salt or kosher salt. Cut dough into bite-sized squares about 2 in. x 2 in. If using a silicone mat, use the back of a knife to cut the dough into squares. Bake crackers 15 – 20 minutes, or until lightly browned. 15 minutes in a convection oven is perfect. Let crackers cool on the baking sheet for 30 minutes. Once completely cool, transfer to Ziploc bag or Tupperware container to keep fresh.
This is a beginner workout that incorporates cardio to get your heart rate up and full body exercises to burn fat and calories. Part 2 means you can do the entire workout with me with out stopping for instructions. If you need details about the workout please see Video 1. Push yourself to improve your time each time you do this. With this workout you will get better and faster, results. Your diet is also essential to achieve your goals. Get on The Fresh Diet. Go to www.X8.thefreshdiet.com for your daily discount. CHECK OUT: www.ViktoriaTelek.com www.thesouthbeachbootcamp.com for more workouts.
5 Comments to Read
fidgetforfitness said,
@LauraInCali
This is my “go-to” snack. Really satisfies those salt, crunchy, bread-like cravings.
fidgetforfitness said,
@floralundies
Recipe is now posted under the video. Enjoy!
floralundies said,
recipe??
LauraInCali said,
Delish!
Freakly6 said,
your videos are fantastics!
kiss from portugal
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