Aug 21, 2014
Zucchini Lasagna
seen from United States
seen from Romania
seen from United Kingdom
seen from United States
seen from Yemen
seen from China
seen from Russia
seen from United States
seen from Spain
seen from United Kingdom
seen from United Kingdom
seen from Türkiye
seen from Maldives
seen from Switzerland
seen from United States
seen from United States
seen from United States
seen from South Korea
seen from United States
seen from United States
Zucchini Lasagna
Sour Cream and Chive Crackers (Egg-Free)
2 cups = 480 ml = 230 g almond flour small bunch ≈ 0.7 oz ≈ 20 g fresh organic chives 2.5 oz = 70 g sour cream 1 teaspoon (or to taste) unrefined sea salt (1/2 teaspoon organic garlic powder)
Directions
Preheat the oven to 250 °F or slightly lower (100 °C).
Chop the chives into small pieces.
In a medium bowl, mix all the ingredients by hand. Knead for a half a minute or until smooth.
Place the dough on a baking sheet lined with parchment paper. Place another parchment paper on the dough. Using a rolling pin, roll the dough between the two parchment papers as thin as you can.
Remove the topmost parchment paper.
Cut the dough with a knife or pizza cutter into squares.
Put in the oven and bake for 50–60 minutes. Check frequently so that the crackers don’t get too dark or burn.
Cool completely and break into squares.
Nutritional info & source
Parmesan Cheese Crisps Laced with Zucchini & Carrots
Parmesan Cheese Crisps become something extra special with the addition of zucchini and carrot shreds. Easy bake recipe.
Ingredients
1 cup Parmesan cheese, freshly grated (keep some of the cheese in longer shreds)
1/2 cup shredded zucchini and/or carrots
Parchment paper or silpat mat
Instructions
Preheat oven to 375 degrees F.
Using a paper towel, remove excess moisture from shredded zucchini and carrots.
Combine Parmesan cheese and shredded vegetables.
Place Tablespoon size drops of the cheese and vegetable mixture on a baking sheet topped with parchment paper or a silpat mat.
Gently flatten mixture with the back of a spoon, if necessary, and move in any loose shreds.
Bake for about 8 minutes or until the cheese crisps are sizzling and the edges are starting to brown.
Allow crisps to rest on the baking sheet for about 5 minutes and then transfer them to a serving plate with a spatula. Crisps will continue to harden.
Source & tips
Sharp Cheddar Cheese Crackers
http://cheffingit.wordpress.com/2014/03/13/sharp-cheddar-cheese-crackers/