Re: rosemary-garlic almond crackers

[Guest guest]

Equal amount of garlic as rosemary? I've been eyeballing these. I follow her on

twitter and she posted the link a while back.

Thanks for the review

Misty

>

> Just made Elana's new rosemary almond crackers:

>

> http://www.elanaspantry.com/rosemary-crackers/

>

> but added an equal amount of garlic to the recipe.

>

> Yum. Insanely good.

>

> Mara

>

[Guest guest]

Mara..

you made me giggle.

Not really sure how ya'll have patience to be in the kitchen so much!!

These sound yummy.

Jodi

> >>

> >> Just made Elana's new rosemary almond crackers:

> >>

> >> http://www.elanaspantry.com/rosemary-crackers/

> >>

> >> but added an equal amount of garlic to the recipe.

> >>

> >> Yum. Insanely good.

> >>

> >> Mara

> >>

> >

> >

> >

> >

> > ------------------------------------

> >

> >

[Guest guest]

Ohh yum. Thanks for the details Mara. I'll have to make a half batch though

because me and too much almond flour don't get along and I'll wind up eating the

entire batch in one sitting. I seriously lack self control.

Misty

>

> Heya Misty (to use a Jody-ism),

>

> Yeah. Equal garlic to rosemary (obviously only if someone likes garlic. <g>)

>

> Also, I put them back in the oven, since some of the middle ones weren't

sufficiently firm using her instructions, and let them bake for a while between

200-250. And then turned it up to 350 for a few minutes at the end to give them

a golden brown color. And then shut the oven off and let them stay in to

continue drying.

>

> I like them even better this way.

>

> Make at least a double recipe. Because you will regret if you don't. <g>

>

> And make sure to use the sea salt crystals - instead of regular granulated

(sea) salt.

>

> It has a sea salt potato chip or pita chip vibe to it this way, with the extra

dehydrating.

>

> Also, once between the pieces of parchment, I rolled it out with a rolling

pin.

>

> Mara

[Guest guest]

Misty,

I have the same issue.

Nuts don't work for me and I usually over indulge anyway.. It's just the most

insane thing like I am some crack/nut addict.

I must learn to be gentle on myself.

I find myself that when I over-indulge I am like, " next time I won't do this "

and yet I do. Maybe it has to do with not making so many proclamations and just

allowing myself to be?

<grunt>

Jodi

> >

> > Heya Misty (to use a Jody-ism),

> >

> > Yeah. Equal garlic to rosemary (obviously only if someone likes garlic.

<g>)

> >

> > Also, I put them back in the oven, since some of the middle ones weren't

sufficiently firm using her instructions, and let them bake for a while between

200-250. And then turned it up to 350 for a few minutes at the end to give them

a golden brown color. And then shut the oven off and let them stay in to

continue drying.

> >

> > I like them even better this way.

> >

> > Make at least a double recipe. Because you will regret if you don't. <g>

> >

> > And make sure to use the sea salt crystals - instead of regular granulated

(sea) salt.

> >

> > It has a sea salt potato chip or pita chip vibe to it this way, with the

extra dehydrating.

> >

> > Also, once between the pieces of parchment, I rolled it out with a rolling

pin.

> >

> > Mara

>

[Guest guest]

Thank you two for this correspondence. I thought I was the only one with a crack

addiction to all things nutty. How is it possible to have the discipline to do

SCD, yet have no self-control when it comes to nut products?!

So when is the first Nut-Addicts-Anonymous meeting?

-Joanna

> > >

> > > Heya Misty (to use a Jody-ism),

> > >

> > > Yeah. Equal garlic to rosemary (obviously only if someone likes garlic.

<g>)

> > >

> > > Also, I put them back in the oven, since some of the middle ones weren't

sufficiently firm using her instructions, and let them bake for a while between

200-250. And then turned it up to 350 for a few minutes at the end to give them

a golden brown color. And then shut the oven off and let them stay in to

continue drying.

> > >

> > > I like them even better this way.

> > >

> > > Make at least a double recipe. Because you will regret if you don't. <g>

> > >

> > > And make sure to use the sea salt crystals - instead of regular granulated

(sea) salt.

> > >

> > > It has a sea salt potato chip or pita chip vibe to it this way, with the

extra dehydrating.

> > >

> > > Also, once between the pieces of parchment, I rolled it out with a rolling

pin.

> > >

> > > Mara

> >

>

[Guest guest]

Jodi:

You'd think by now, we would have learned. But yeah, I'm a nut/crack addict too.

Same thing with dates and honey. I can't keep any of that in my house.

Misty

>

> Misty,

>

> I have the same issue.

> Nuts don't work for me and I usually over indulge anyway.. It's just the most

insane thing like I am some crack/nut addict.

>

> I must learn to be gentle on myself.

> I find myself that when I over-indulge I am like, " next time I won't do this "

and yet I do. Maybe it has to do with not making so many proclamations and just

allowing myself to be?

>

> <grunt>

> Jodi