Sadly the ginger snap cookies caused some trouble with Eby, so almond flour is out for us. That’s okay because I like pistachios better.
Mornings are my most productive times. This morning I whipped up this pistachio flat bread that we all love, even my picky grandma! It’s a great snack for days like today when I know we will be away from home.
3/4 c pistachios
1/3 c applesauce
1 tsp baking soda
Pinch of salt
1 tsp apple cider vinegar
Take 3/4 cup pistachios (already soaked and dehydrated) and put them in a food processor ( or coffee grinder or “super” blender). Blend until you get your desired texture. I chose to only blend for a short time which resulted in a bread with a multigrain texture. If you prefer a smoother, less textured bread, process till the nuts are close to a nut butter.
Pour processed pistachios into bowl and add 1/3 c applesauce. I use homemade, and unsweetened. Combine.
Add a pinch of salt. (I prefer real salt or Himalayan pink salt for added minerals).
Add a tsp of baking soda, a tsp of apple cider vinegar, one egg and mix well.
Line a baking sheet with parchment paper. I put tallow on it as my nonstick oil of choice.
Pour batter onto greased parchment paper and even out with spoon. I spread it into a circle or rectangle depending on my mood.
Put in oven at 350. Bake till firm enough to flip without crumbling.
Variation on this: add a sweetener for a yummy sweet bread. (This recipe is already mildly sweet, but if I’m craving more of a dessert like treat, I add rapadura when I mix the batter)