Savory Cheddar-Nut Rounds
- 06, 11, 2015
- Category Insomnia, Vegetarian
- Posted By TheraCuisine
- Comments Off on Savory Cheddar-Nut Rounds
Savory Cheddar-Nut Rounds
Author: Chef Kelly Yorke
Serves: 48 Savory Cheddar Nut Rounds
These savory cookies can be served as an appetizer topped with smear of tangy fruit chutney and a slice of summer sausage. They also make a great garnish for a bowl of tomato soup. And, to help promote a good night’s sleep, nibble a couple of them as a snack topped with a dab of tart cherry or cranberry relish and a small slice of turkey and a warm bedtime beverage.
Ingredients
- (Dough):
- 3 oz. Shredded sharp cheddar, grass fed, organic (about 1-1/4 cups)
- 1 cup Barley Flour, organic
- ½ cup Whole wheat flour, organic
- ½ tsp. Turmeric
- ½ tsp. Sea salt
- ½ cup Almond butter
- ½ cup Tart cherry juice
- 1 each Egg yolk
- (Topping):
- 1 each Egg white
- 2 Tbls. Water
- 2 Tbls. Mustard seeds
- 2 oz. Whole raw almonds (about 48-50 whole almonds)
Instructions
- Place cheese, flour, turmeric and salt in a food processor and pulse until evenly blended. Remove lid and add almond butter, cherry juice and egg yolk. Recover and pulse until dough forms into a ball.
- Remove dough ball from processor bowl and transfer it to a clean flour-covered work surface. Divide the dough in half and roll each half into a long tube-shape roll (about 1-1/2” inches in diameter and 6” inches long). Wrap each tube in plastic wrap like a sausage and refrigerate for an hour or up to 2-3 days.
- To bake; preheat oven to 375° F. In a small prep bowl whisk together the egg white and water, set aside. Remove one dough tube from the refrigerator, remove plastic wrap and using a thin slicing knife cut the tube into about 24 thin crosswise slices about ¼” inch thick each. Place slices on parchment-lined cookie sheets about ½” apart. Brush the tops of the slices with the egg wash and then press one almond in the center of each round and sprinkle with a pinch of mustard seed. Place sheets in oven and bake about 15 minutes or until bottom surface of each round turns a light golden brown and then repeat with the second tube. (Rotate cookie sheets halfway during baking to insure even baking).
- Remove from oven and place sheets on racks to cool. Remove rounds from parchment when completely cool and store them in an airtight container.
Notes
Per Round: 51 Calories, 3g Fat, 2g Protein, 5g Carbohydrate, 1g Dietary Fiber, 6mg Cholesterol, 33mg Sodium
3.3.3077
Visit our Sponsors
Latest Recipes
- January is National Soup Month – Host a Soup Crawl
- Fiery, Sweet & Sour Cucumber Salad
- Celebrate In and Out of Season
- The Scoop on Honey
- Saffron – Expensive, but as Internationally Loved as The Olympics
Find Therapeutic Recipes
Easy to Follow Recipes for ADHD Easy, Healthy Breakfast & Brunch Recipes Soup PMS & Cramps Headache Helping Heart Healthy Appetizers & Sides Vegetarian Cold & Virus Prostate Health Osteoperosis Sidedish Lunch Entrees that are Easy, Healthy and Delicious from Chef Kelly Yorke Menopause Pre-Diabetes Lactose Intolerant Cancer fighting Diabetes Hypertension Healthy, Delicious Salad Recipes from Chef Kelly Yorke Recipes to help the symptoms of Alzheimer's Disease Depression Breast Health Beverages IBS Stress Recipes for Anti Inflammation from Chef Kelly Yorke Insomnia Vegan Probiotic Eye Health Memory Therapeutic Cuisine Dinner Recipes - Chef Kelly Yorke Recipes the improve Back Pain, from Chef Kelly Yorke Microbiome Organic, Healthy and Delicious Dessert Recipes Stroke Gluten Free Arthritis