Black Bat Crackers
These are a cute snack or appetizer for Halloween. You can color them with charcoal powder or squid ink. They must be rolled thin in order to be crispy!
Servings 4
Calories 108kcal
Ingredients
- 1/2 cup almond flour
- 3 tablespoons coconut flour
- 1 teaspoon psyllium husk powder
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 tablespoon squid ink powdered, or food grade charcoal powder, or black food dye
- 1 teaspoon apple cider vinegar
- 1 egg white
Instructions
- Preheat oven to 350ºF and line a rimmed baking sheet with parchment or a silicon baking mat.
- Combine all dry ingredients in a bowl. Add the egg, vinegar, and gochujang and stir until well combined and knead for a minute or so. Wrap in plastic wrap and let rest for 10 minutes.
- Roll the dough as thin as possible between two sheets of parchment paper (you need it thin in order for it to crisp up and it needs to be evenly thin so that it browns at the same rate).
- Peel one sheet of parchment off and cut the dough into bat shapes with a cookie cutter (cut directly on the second piece of parchment). Remove excess dough (roll into a ball and then you can repeat the process of cutting bats). Transfer the parchment and dough onto a backing sheet (the crackers are too fragile at this point to move individually so do not try to rearrange them at all). Spray with coconut oil and bake 10-15 minutes, or until dry to the touch. Remove from oven, spray with coconut oil, sprinkle with a bit of salt, and flip chips over, spraying and salting the second side. Return to the oven and bake until crisp, watching closely and pulling chips off as they are done. Repeat the process until all dough is used.
- Let cool completely and save any extras in an air tight container.
Notes
Protein:Energy Quotient [calories]: 0.33, Protein % of calories: 17.9%
Nutrition
Calories: 108kcal | Carbohydrates: 7g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 97mg | Potassium: 64mg | Fiber: 4g | Sugar: 1g | Calcium: 52mg | Iron: 1mg