π§πΎππΎ’π πΊ ππΎπΌπππΎ πΏππ πππ§π’ ππππ§!
π¨’ππΎ ππΊπ½πΎ πππΎππΎ “ππ΅π²π²ππ² π¦ππΆπ°πΈπ” 3 ππππΎπ ππ πππ½πΎπ ππ π»πΎ πΊπ»π
πΎ ππ ππΊππΎ πΊ πππππΎπ πππΌππππΎ π»πΎπΏπππΎ ππ ππππππΎππ π½πΎπππππΎ πππΎπ!!!
π³ππΎπ ππ ππΎπ π ππππ π πΊπ»ππΎπ πΏππ π»ππΎπΊππΏπΊππ, πΊπΏππΎπππππ πππΊπΌπ ππ π ππππ π½ππππΎπ ππππ πΊ πΌππ ππΏ ππΎπΊ βοΈ.
INGREDIENTS
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1 cup almond flour.
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Β 50 g cream cheese.
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Β 2 cups mozzarella cheese (shredded).
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Β 1 egg.
DIRECTIONS
1. in a casserole, on low heat, put mozzarella, cream cheese and almond flour.
2. Mix well until cheese melts and a ball is formed.
3. Remove from heat. When it cools down add the egg and mix it well. Until egg goes into the dough.
4. Place it on a parchment paper, then top it with another one. Roll out the dough(The thinner you roll it the crispier crackers you will get).
5. Cut into the shape you want (squares, rectangles).
6. Add salt, herbs and garlic powder.
7. Bake in a preheated oven for 5 min (both sides are on) or for 10 min and you flip it at the half time (after 5 min).
