Hello, you fabulous paleo-eaters! I’m Laura from Mangia Paleo and it’s a privilege to have created this guest post for George. The first time I found one of George’s recipes was in fall of 2013. It was my first autumn without my mom’s gluten-and-sugar-packed pumpkin cookies. After finding George’s recipe I discovered it tasted so similar to the cookies I knew growing up. I was hooked! Today I don’t have cookies – that’s up to George, but I do have a savory treat!
Rosemary Tallow Crackers
One of the most difficult parts about eating clean is the convenience of snacking on-the-go. If you work all day or have a busy lifestyle like me, you just want a quick snack. Do you ever just want to nosh on something crunchy? I gotcha covered with these rosemary tallow crackers. Plus, with just a few accessible ingredients, it won’t break the bank.
Also, an amazing thing happened when I made these crackers. Non-paleo eaters inhaled them. Serve them to a non-paleo eater, and they would never know the difference. In fact, I brought a batch over to non-paleo eaters, and the crackers were finished immediately.
An important note about this recipe is to be mindful of your cooking fat selection. As you may or may not know, I’m all about experimenting in the kitchen. Usually, if a recipe calls for coconut oil, I’ll add ghee. If a recipe calls for pine nuts, I might add walnuts. Really, it’s a personal preference. However, with this recipe, it is important to use a savory fat like tallow or lard only. The recipe only has a few ingredients, which means you can taste each item very distinctively. Replacing tallow or lard with another fat may jeopardize the savory flavor and crispy texture. Plus, tallow is simply delicious!
The cook time is only about 20 minutes and you can double the batch for company. The texture mimics Wheat Thins and taste like a gourmet cracker that begs to be added to an appetizer platter.
Serve with your favorite paleo dip, enjoy as a to-go snack, or add it to your antipasto platter with soft prosciutto and salty olives.
- Preheat oven to 350 degrees F.
- Peel and puree the plantain. This may be done with a food processor or hand blender. The harder and drier the plantain, the less sticky the dough will be and will result in a crispier cracker.
- Once the plantain texture reaches a smooth paste, add the almond flour and combine.
- Add egg white, tallow, salt, and rosemary to the plantain mixture and combine. You can use a stand mixer or your hands to combine the ingredients.
- With your hands, form the dough into a ball and wrap it in plastic wrap. Place the dough into the fridge for about 20 minutes to let it chill.
- Line a baking sheet with parchment paper or a silicone mat. Remove the plastic wrap from the chilled dough and place it on the lined baking sheet.
- Roll out dough to ⅛-inch thick with a rolling pin. If the dough sticks to the pin, either the plantain was too ripe or the dough isn't chilled enough. To fix this, place a piece of parchment or plastic wrap between the pin and the dough and continue to roll. Once the dough is the desired thickness, remove the parchment paper or plastic wrap on top of the rolled out dough and discard before baking.
- Place dough in oven for 3-4 minutes. Remove from oven and use a pizza cutter to cut dough into desired size and shape. Sprinkle with additional salt, if desired.
- Return to oven and continue to bake for an additional 15 to 20 minutes or until desired crispness is achieved. As they bake, crackers will begin to pull away from each other on the baking sheet.
- Remove from oven and let cool before serving.
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