Equipment
- Oven
Ingredients
- ¾ - 1 cup plain, unsweetened Greek-style dairy-free yogurt, see notes for details
- 2½ cups super fine blanched almond flour
- ½ cup Panacheeza dairy free parmesan, plus more for coating
- 2 tbsp fresh chives, finely chopped
- 1 tsp garlic powder
- ½ tsp sea salt
Method
- Preheat oven to 350 and line a large metal baking sheet with parchment paper.
- Add yogurt, 2 cups of flour, Panacheeza parmesan, chives, garlic powder and sea salt to a bowl and use a fork to mix until combined. Knead the dough with either your hands or a rubber spatula for a few minutes until it becomes a firmer, doughy texture. If it is wet at all to the touch, add more flour, up to half of a cup, and mix again.
- Scoop out 1.5 tbsp sized balls and roll between your hands. Drop into a bowl of Panacheeza parmesan and roll to coat. (this step is optional but recommended!)
- Place on the prepared baking sheet and bake for 25 minutes, until lightly golden.
- Remove from the oven and let cool for at least 10 minutes before enjoying. If you try them too soon, they will be pretty crumbly.
- Enjoy right away or store in a paper bag on the counter for up to 5 days. IMPORTANT: If they get a little soft/moist, place them in the oven for about 5 minutes at 300 before enjoying!
Notes
*I have had the best luck with Cocojune and Culina yogurt, as they are both very thick. If you use a yogurt that is thinner and has a higher water content, I would start with 3/4 cup yogurt.
*If you substitute almond flour for all purpose flour or oat flour, you will do a 1:1 ratio of yogurt to flour.
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Nutrition
Serving 1biteCalories 87kcalCarbohydrates 4gProtein 4gFat 7gSaturated Fat 1gPolyunsaturated Fat 0.001gSodium 129mgPotassium 11mgFiber 1gSugar 1gVitamin A 10IUVitamin C 0.1mgCalcium 24mgIron 1mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.