Blood Type Diet Recipe


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Almond pulp gluten free crackers

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( votes)

Category:     Snack

Description:
Use your almond pulp to make great tasting crackers after you've made almond milk.


General applicability:

Almond pulp gluten free crackers
Green: recipe contains only neutral or a beneficials ingredients for that type.
Yellow: recipe contains an secondary avoid ingredient that may be substituted by a more permissable one.
Orange: contains an avoid in a primary ingredient.



Ingredient list:
  • 1 cup of almond pulp
  • 1/2 cup of almond butter and or peanut butter (I used mostly almond butter and a little pnb)
  • 1/2 cup of either mashed banana or a fruit puree. I used homemade apple/pear sauce which was sweet due to addition of dried apricots. If using unsweetened applesauce, add an extra tablespoon of a compliant sweetener.
  • 1 Tablespoon of maple syrup
  • 1-1/2 teaspoons cinnamon (and could have used a bit more)
  • pinch of salt
  • 1/4 cup flax seeds, ground (but I think it would work just as well if not ground)


How to make it:
  • Preheat oven to 300.
  • Line cookie sheet with parchment paper.
  • Mix all ingredients in a bowl with hands. I divided into two batches.
  • Press dough onto parchment paper as evenly as possible -- as close to 1/8' - 1/16th of an inch as you can.
  • Score with a knife so you've got little 1' squares. 2' squares would be fine too.
  • Bake about 20 minutes and check to see if crackers are drying out.
  • When the top of the crackers feel dry, pull pan out of oven.
  • Slide whole sheet of parchment paper onto counter with crackers still on the paper... and put another sheet of parchment paper on the pan and then flip the crackers over in one piece and gently peel off the parchment paper that you see on top...
  • Use knife to score crackers on the second side if lines aren't obvious anymore...
  • Put back into the oven and check again in 10 minutes for doneness.
  • The crackers won't be totally hard and crunchy until they've cooled, although judge by color and don't allow them to get too brown because they will easily over bake.
  • I've found the thinner I can get the dough pressed out, the quicker they bake and the crunchier they become. But this is how I burned the first batch. I had thick spots and too thin spots.
  • The evenness of the dough is key to success.
  • Fully cool the intact sheet of crackers and then... break pieces apart...
  • A yummy treat!
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Blood Type Diet Analysis:

Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution.

Ingredient
A
B
O
AB
A NS
B NS
O NS
AB NS
Flax Seeds
B
N
B
N
B
N
N
N
Maple Syrup
N
N
N
N
N
N
A
A
Almonds
N
N
N
N
N
N
N
N
Cinnamon
N
A
N
N
N
A
A
N


Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.

Ingredient
A
B
O
AB
A NS
B NS
O NS
AB NS
Banana
A
B
B
A
N
N
B
A
Pear
N
N
N
N
N
N
N
N
Peanuts
B
A
A
B
B
A
A
N
Apple
N
N
N
N
N
N
A
N
Peach
N
N
N
N
N
N
N
N


Macronutrient Analysis:

This recipe may contain macronutrients with important effects on health

  • The recipe may contain ingredients encourage health microbiome balance
  • The recipe may contain ingredients high in phytoestrogens