Savory Cheddar-Nut Rounds
Author: Chef Kelly Yorke
Serves: 48 Savory Cheddar Nut Rounds
- (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)
- 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.
Per Round: 51 Calories, 3g Fat, 2g Protein, 5g Carbohydrate, 1g Dietary Fiber, 6mg Cholesterol, 33mg Sodium
Recipe by Therapeutic Cuisine at https://therapeuticcuisine.tv/insomnia/savory-cheddar-nut-rounds/
3.3.3077