3/4 cup tapioca flour
1/4 cup coconut flour
1/4 cup almond flour
1/3 cup warm water
1/4 oil - olive, coconut, neutral
1 "flax egg" 1 tbs flax 3 tbs water (can make with a real egg if not vegan)
1 tsp cider vinegar
2nd batch - 2 tbs nutritional yeast/ 1 tsp old bay/ 1/2 tsp adobo/ oregano
mix the dry together
mix the wet together
mix both together and it should be a sticky ball
rest 20 minutes to let the flours absorb the water
form into balls
bake 350F 13-18 minutes
NOTES:
The first time I tried this recipe I used a real egg and I baked on convection oven 350F(325F convection) and I made them the size between a quarter and a half-dollar coin, they took 18 minutes to bake.
Second batch. I am making these for service so they will be vegan as well. i am going to make them half the size as the first time to use as the cracker in the charcuterie boxes.
balls in grams
temp
time
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