3 Ingredient Nut Crackers Recipe By Tasty Recipes

3-INGREDIENT SEEDED CRACKERS

Steps:

• Preheat oven to 375°F. Pulse flour and 1 tsp. salt in a food processor to combine. Stir oil, honey, and 2/3 cup water in a liquid measuring cup. With motor running, add oil mixture to dry ingredients and continue to pulse until a ball of dough forms around blade.
• Turn dough out onto a work surface. Divide in half. Cover one half with a moistened towel, then roll remaining half into a rough 15x10" rectangle. Repeat with second half. Transfer each to a large parchment-lined baking sheet. Using a pizza cutter or sharp paring knife, trim ragged edges. Cut each rectangle into 24 (6x4") pieces.
• Fill a spray bottle with water and mist top of dough (or use a pastry brush to brush water on dough). Sprinkle with seeds and more salt. With your hands, press down lightly on dough to adhere seeds.
• Bake crackers, rotating sheets halfway through and checking for doneness frequently toward end of baking time (they can quickly brown), until slightly brown and crunchy, 15-18 minutes. Let cool (they'll crisp up) before serving.

3-INGREDIENT PEANUT BUTTER CUPS RECIPE BY TASTY

Steps:

• Prepare a cupcake tin with 6 liners.
• Stir peanut butter and powdered sugar together until smooth.
• Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
• Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
• Cover each dollop of peanut butter with more chocolate and smooth out the top.
• Refrigerate for 1 hour or until chocolate has hardened.
• Remove peanut butter cups from the liners.
• Enjoy!

3-INGREDIENT STRAWBERRY ICEBOX CAKE RECIPE BY TASTY

Steps:

• Spread a thin layer of whipped cream in a square glass baking dish.
• Layer graham crackers on top, then cover with a layer of whipped cream.
• Sprinkle ⅓ of the strawberries on top, then layer with cream again.
• Repeat steps 2 and 3 until no more ingredients remain. (The top layer should be strawberries and should not be covered with cream.)
• Refrigerate for at least 3 hours.
• Enjoy!

3-INGREDIENT NUT CRACKERS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• In a food processor, grind 1 cup (140 g) of almonds into a coarse flour, about 1 minute. Transfer the almond flour from the processor to a medium bowl. Repeat with 1 cup (120 g) of pepitas. Transfer the pepita flour to the bowl with the almond flour.
• To the bowl with the almond and pepita flours, add the egg, water, 1 teaspoon of salt, and the pepper. Stir with a spatula to combine.
• Divide the dough into 2 portions.
• Place a sheet of parchment paper on a work surface, and set a portion of dough in the center. Top with a second sheet of parchment, and use a rolling pin to roll the dough into a 7 x 11-inch rectangle about ⅛-inch thick. Remove the top sheet of parchment. Using a bench scraper, cut the dough into 12 2-inch squares. Trim the outer edges to make clean lines, then add the trimmings to the remaining dough portion. Transfer the crackers on the parchment paper to a baking sheet.
• Roll out the remaining dough on a clean piece of parchment to a larger 9 x 11-inch (23 x 28 cm) rectangle about ⅛-inch (3mm) thick. Cut the dough into 20 2-inch (5 cm) squares. Trim the edges and discard any remaining dough. Transfer the crackers to another baking sheet.
• Finely chop the remaining tablespoon of almonds and tablespoon of pepitas.
• Spritz the crackers lightly with water, then evenly sprinkle the chopped almonds and pepitas on top. Sprinkle with the remaining ½ teaspoon of salt.
• Bake the crackers for 13-15 minutes, until lightly browned and crisp along the edges. The crackers will continue to crisp as they cool. Leftover crackers can be stored in an airtight container for up to 3 days.
• Enjoy!