Almond Poppyseed Crackers with Ricotta and Honey

Lately I've felt like I should turn my blog into an "organic dessert blog."  Maybe you've noticed the oatmeal cream pies, apple cakes, and lemon meringue pies in the last few weeks.  My mind has been spinning with new dessert ideas and many of them have dribbled out onto the blog.  I've actually had dozens of other desserts I've wanted to share, but forced myself to slow things down and insert a salad or two every once in a while. 

You see, I've been thinking so much about desserts because I've already started on a second book.  With  Helen (Tartelette).  It's a gluten-free dessert book. (ahhh!) I've made list after list of recipes.  Each time I read through them I get all giddy.  I have a serious sweet tooth and to be able to write a book, with an incredibly talented lady, about desserts, well, let's just say I'm a very happy girl. (If you live near me, don't be alarmed if I show up on your front porch unannounced with sweets - it's not like we can eat everything that comes out of the oven this year!) 

In an effort to avoid posting another dessert this week, I went on the hunt for a savory snack to share with you (with a little honey drizzled on top).  I love snacks.  My kids and I munch on fruit and vegetables constantly, but often I want something more substantial - like a crispy cracker.  I haven't yet found a store-bought organic cracker made with only unprocessed ingredients that I really love, so I tend to go without.  I came across this recipe the other day for crispy crackers made with almond meal; they're delicious, crispy and gluten free!

The crackers are great by themselves, but you can take them to the next level by smearing ricotta on top and drizzling them with honey.  Some might enjoy them topped with fruity preserves or a hard cheese.  Be careful though, you might eat the entire pan before you realize it - then you won't have room for dessert!


Almond Poppyseed Crackers with Ricotta and Honey
Adapted loosely from Martha Stewart Living
Makes 12 crackers

Crackers:
1 1/2 cups almond meal
1 tablespoon poppy seeds
1 tablespoon coconut oil (to read about the benefits of this oil click here, for the oil I recommend click here)
1/4 teaspoon sea salt
1 egg white

Topping:
3/4 cup ricotta cheese (for a recipe to make your own, click here)
1/4 cup honey

Preheat oven to 350°F and adjust rack to middle position.  Stir together almond meal, poppy seeds, coconut oil, salt and egg white until incorporated.  Lay a 16-inch long piece of parchment paper on the counter.  Pour dough onto parchment paper and cover with an additional piece of parchment paper.  Using a rolling pin, roll the dough to an 8 x 12-inch rectangle.  Uncover and cut the dough into 2 x 4-inch crackers with a paring knife.  Transfer parchment paper with cracker dough onto a baking sheet.  Bake for 14 minutes, until golden brown.  Cool to room temperature.

To serve: Spread 1 tablespoon of ricotta onto each cracker and drizzle with honey.  Serve immediately.

Soaked Method:  Follow instructions above and bake crackers at 160°F for 8-10 hours, or until crispy.