Almond-Poppy Crackers with Cottage Cheese and Honey Dip

6 04 2010

Ok, this recipe is a piece of cake to make.  I made this for Easter recently, and it was a huge hit.  This recipe came from Martha Stewart, but I modified it slightly.  Martha FTW!

Crackers:

11/2 cups of almond flour (I used Bob’s Red Mill).  (WARNING: This stuff is like $10+ a bag)
2 tablespoons poppy seeds
11/2 tablespoons of olive oil
1/2 teaspoon kosher salt
2 egg whites

Preheat the oven to 350.  combine all the ingredients.  if it’s still a little crumbly, add a little more olive oil.  transfer mixture to a parchment lined baking sheet. roll the dough out until it’s as thin as you possible can get it.  score the dough into crackers at the size of your liking, pop into the oven, and cook for 15 minutes until crispy.  the recipe originally said 10-14 minutes, but i found that i ended up baking both batches that i made for closer to 20 minutes or until nice crispy brown.  Take out and let cool.

Dip:

1/2 cup of low fat or fat free cottage cheese
honey

Pour the cottage cheese into a food processor and pulse until smooth. Spread on crackers and then add a dollop of the honey.

Wow your guests when you tell them that you made the crackers yourself.  This recipe is especially awesome bc it’s GLUTEN-FREE!