One of the hardest parts of eating a low carb, paleo diet is the lack of convenience foods available. I’m often running behind in the morning so I need to be able to grab something for lunch quickly, and pre-packaged foods used to be a common solution. I could just grab a box of crackers or a bag of chips, throw some food in a zip lock and be on my way.
My new eating habits definitely require a bit more planning and preparation. I can still have my grab-and-go lunch foods, I just need to prepare them in advance. One of my favorite options are the Almond Thins from Linda’s Low Carb. They are very easy to make and are way more nutritious than the boxed versions from the store. I always make a double batch so there is plenty to go around for an evening snack with cheese or to throw into my lunch in a hurry.
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| A terrible picture, but an example of how thin your dough should be. |
Almond Thins
3/4 cup almond flour
2 teaspoons granular Splenda (You can use liquid, but it doesn’t blend as well. I’ve found a few extra sweet crackers as a result)
1 egg white
3/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons granular Splenda (You can use liquid, but it doesn’t blend as well. I’ve found a few extra sweet crackers as a result)
1 egg white
3/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Preheat oven to 325 degrees.
Mix everything together well in a small bowl
Rip out two sheets of parchment paper. Lay one piece down on the counter, and coat the second piece with oil. Almond flour dough is incredibly sticky, and without the oil you won’t be able to peel off the parchment paper without taking your crackers with it. Place the dough in the middle of the unoiled parchment paper and place the oiled piece on top. Using a rolling pin, spread and level out the dough to about 1/8” thickness. Remove the top piece of parchment paper and using a greased pizza cutter, cut squares into the dough.
Place the parchment and dough onto a cookie sheet and bake for 10-20 minutes until the crackers are golden brown. They all finish at different times, so you’ll want to keep a close eye on them after 10 minutes. I often have to take a few crackers off using a spatula and continue baking the rest several times throughout the process. Break them apart on the score lines and let cool. They will keep for over a week in an airtight container.
