【生酮ketogenic】杏仁粉芝士脆饼FATHEAD CRACKERS
1 tbsp=15 ml
1 tsp=5 ml
1 oz=28 g
1 cup = 16 tbsp = 48 tsp = 240 ml
食谱是6份的用量
Serving size: 1 Serving (serves 6)
Calories: 203
Fat: 16.8g
Carbohydrates: 4g
Sugar: 1g
Fibre: 1.6g
Protein: 11g
用料
芝士碎(马苏里拉或者伊顿最佳)shredded/grated cheese (mozzarella is the best or Edam/mild cheese) | 170g / 6 oz / 1¾ cups (approx) |
杏仁粉almond flour/meal | 85g / 3 oz / ¾ cup |
奶油奶酪cream cheese | 2 tbs |
鸡蛋egg | 1 |
盐+/- salt to taste | |
其他调味料(可选) flavourings of choice (optional) | ½ tsp |
【生酮ketogenic】杏仁粉芝士脆饼FATHEAD CRACKERS的做法
芝士碎和杏仁粉混合,加入奶油奶酪,微波炉高火一分钟。Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
取出搅拌均匀,再次放入微波炉,高火30秒。Stir then microwave on HIGH for another 30 seconds.
加入鸡蛋,盐和调味料,轻轻搅拌。Add the egg, salt, and flavourings, mix gently.
把得到的面团放在两张油纸中间,用擀面杖擀成薄片。取下上层油纸。(如果面团变硬,难以擀薄,可以放回微波炉加热10-20秒,但时间不能太长,否则鸡蛋会变熟)Place in between 2 baking sheets and roll thinly. Remove the top baking sheet. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
把面团切成小块,如图均匀摆放在烤盘中。Cut the dough into small bite size pieces. Place each one on a lined baking tray as shown.
220℃每面烤5分钟(根据自己的烤箱时间略有不同),直到两面都变成棕色,并且变脆。Bake at 220C/425F for 5 minutes on each side, or until browned on both side and crisp.
冷却后放入密封盒内,放入冰箱保存。如果天气比较冷,可以在储藏室内放三天。Cool on a wire rack and keep in an airtight container in the fridge. IF the weather is cool, you may store the container on your pantry for up to 3 days.
小贴士
Here are a few options for flavourings:
Garlic
Onion
Chilli
Basil
Taco seasoning
Top with parmesan for the final few minutes
Lemon and rosemary
Poppy seeds
Parsley
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