Gluten-Free, Dairy-Free, Almond Wafers
Adapted from EzekielsTable.com
For those who avoid wheat but can eat oats, this is a protein-packed keeper. These thin, crisp wafers can be modified by adding spices ... cinnamon, ginger, cardamom, or try adding cocoa for a chocolate variation!
- 1 cup oat groats
- 0.75 cup teff grains
- 0.25 cup chia seeds
- large pinch salt
- 6 tablespoons almond oil or ½ cup unsalted butter/ghee
- 3 ounces almonds, ground into flour or store-bought almond flour
- 0.5 cup maple syrup
- 0.5 teaspoon almond extract
Preheat oven to 350°F.Place the groats, teff, and chia seeds into a blender or food processor and blend until fine flour. Pour into a mixing bowl and stir in nut flour and salt. Set aside. Heat the almond oil (or butter/ghee) and maple syrup. Heat until oil is quite warm or butter is hot, and pour immediately into the flour mixture. Add almond extract, and mix everything thoroughly. Let dough rest for 30 mins while chia activates, stiffening the dough.Measuring one level tablespoonful of dough, form into mounds spaced 2" inches apart on parchment-lined sheet pan. Cover everything with another sheet of parchment paper and press mounds until flat. You can also do this with the bottom of a glass. If you have the time, freeze the tray 10 mins before baking. Bake 10 mins until wafers are beginning to brown around the edges. Remove from oven and place the tray onto a cooling rack. (Recipe♦#441)
