I’ve made no secret of my love of the Blue Diamond Nut Thins, but seeing as these do not last long in my house (4 servings? Hmmm, I see two); I wanted to attempt to make my own for the sake of my wallet.
After doing some googling, I found out that A) Nut-Thins first ingredient is rice (what?)
B) Making my own entirely nut version would be simple as all get-out.
Sign me up.
I followed this recipe, as it seemed the most whole-food, nut-based, and um, easy.
We like easy when it comes to recipes. I adjusted Mark’s recipe to incorporate 1/2 packet of Simply Organic dry Ranch dip mix and I replaced the blanched almonds with 2 cups of Almond Flour, but otherwise, I followed this recipe exactly.
Was it a success? Let’s see….
What I used: Olive oil, Sea Salt, Ranch dip mix, Egg, Dill & Almond Meal/Flour.
I simply mixed the dry ingredients together, added a beaten egg and olive oil and stirred until the dough came together. Since I used almond flour, I didn’t need to get out my food processor to crush the almonds. I found that a regular old bowl and fork worked perfectly to mix the dough.
The author suggests two methods for slicing; I went with the log. Roll the dough into one super-long log, wrap it in plastic wrap and pop it into the freezer for a few minutes to make slicing it easier.
Using a sharp knife, I sliced “crackers” off the log and placed on a lined baking sheet.
Bake in a 350 oven for 11 minutes and…
I loved the Ranch-Dill flavor; and that the edges were crunchy while the centers stayed a bit soft with great chew. These were WAY too easy to munch, and I found myself putting them in soup, on salads, serving with cheese and eating straight out of the tin. This recipe made about 75 little crackers (about 15 more than a box of Nut Thins…just sayin’).
OK, Real Talk:
- Do these Taste/Look like Nut Thins? Nope, not in the least.
- Are they crunchy/snacky, made from whole foods and satisfying? Absolutely.
- Will I make them again? Definitely, already wanting to experiment with cracker shape and flavors.