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These crackers are light, airy, crispy and carry a slight hint of butter. My husband raved about them and nothing makes my heart smile like it does when he loves the food I make. Especially when I know it is good for him. To create the “buttery” flavor in these crackers I used walnuts, macadamia nuts and rum flavoring. If you don’t have rum flavoring on hand you can omit it and double the measurement of the vanilla extract. I don’t recommend substituting the walnuts or macadamia. You could however use all macadamia nuts instead of the mix but I find macadamia nuts to be so expensive and this helped to keep the cost down.
Nuts in general get a bad rap for causing weight gain and like everything else, if they aren’t eaten in moderation, that statement can become true. So don’t fear them, just keep an eye in how many you consume and in the meantime know that nuts can bring some great health benefits as well! Macadamia nuts are one of the very few plants that contain palmitoleic acid, also known as omega 7, a monounsaturated fatty acid that works to lower your cholesterol, reducing your risk of heart disease. Some studies have also suggested that palmitoleic acid may also affect your body’s metabolism, curbing your appetite and helping you burn fat faster. Can somebody please pass me the bowl of macadamia nuts? hehe
I love the simple and delicate flavor of this cracker and I hope you do too. This recipe does require a little prep work. If you make your own almond meal/flour, you will want to soak and dehydrate the almonds ahead of time. They need to be completely dry before you grind them into flour. Same goes for the walnuts. Macadamia nuts on the other hand, don’t require soaking because they don’t contain enzyme inhibitors.
My husband insisted that I mention how incredible they taste paired with a new cheese recipe that I came up with… it is called Sweet Cranberry “Cheese”
I think it’s time to get busy in the kitchen! What do you think?
yields 24-36 crackers (depending on how you score them)