Buttery Cornmeal Crisps

[Guest guest]

Buttery Cornmeal Crisps

 

1/2 cup slivered almonds, toasted*

1/2 cup sugar (or sweetener of choice)

1/3 cup cornmeal

3/4 cup vegan margarine, softened

1 1/2 flour of choice (millet; quinoa; gf flour blend)

1/4 tsp. ground cardamom

 

Grind almonds and sugar in a blender or food processor until finely

chopped. Transfer to a medium bowl and stir in cornmeal. Add " butter, "

then flour and cardamom, mixing well with a fork or pastry blender.

(Dough will be very dry.) With your hands, gather into a ball then shape

into a 1 ½-wide roll and wrap tightly in plastic wrap. Chill for several

hours or until firm. Preheat oven to 350°F and lightly spray a large

baking sheet with nonstick cooking spray. Thinly slice dough and place

on prepared baking sheet. Bake for 10 to 121 minutes or until lightly

browned on the edges. Let crisps stand for a few minutes, then transfer

to a rack to cool completely.

 

Makes 2 dozen crisps.

 

*To toast slivered almonds, cook on a baking sheet at 375°F for 5 to 10

minutes, checking and stirring frequently.

 

Source: HIGHLY adapted from: " flavorful Golden Cornmeal, " Something Extra

(magazine), May

2005 [veganized]