Sometimes not everything I try works out...but then, sometimes, even though it doesn't work out it turns into something else wonderful. My cracker mishap made awesome breadcrumb topping for savory dishes. I used it in a meatball recipe that I will be posting soon, but I can wait to use it for some chicken or eggplant "parmigiana". Here's to mistakes!
2 c. almond flour
1/2 tsp. baking soda
1 tsp. each thyme, rosemary, salt and pepper
2 tsp. nutritional yeast (great article on nutritional yeast from Mark's Daily Apple)
1/2 c. olive oil
Preheat oven to 350 degrees. Mix the dry ingredients together. Add the olive oil and mix it well. It will be stick and loose, but that it is okay. Spread the mixture out evenly on a silpat or parchment paper.
Cook until the mixture turns golden brown, about 18-20 minutes. Allow to cool and then scrape off and put in a glass container that seals. Store in the fridge until you need them!
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