This recipe is a version of the gluten free potato almond crackers/matzah that are a staple at our house. These crackers are good for people who prefer cashews or are intolerant of almonds. Cashews give baked goods a rich, buttery taste and I love grinding them finely into a flour and adding as many as I can to gluten free/casein free chocolate chip cookies to give them a hint of butter.
My father sent me this recipe and he makes these into an open faced breakfast sandwich with lettuce, onions, tomato and cheese. He was visiting me and I thought he was crazy for spending so much time making breakfast–until I tasted his delicious creation. What a treat to have someone making me such a tasty healthy breakfast. His departure from typical breakfast is all my fault. I was trying to get him to think outside his homemade bread which was full of gluten and yeast to breakfasts that included greens and vegetables. I should ask him for a picture to accompany this post.
Potato Cashew Wrap Recipe
1 cup cashews
1 cup potato starch
1 1/2 teasp xanthum gum
1 teasp gelatin
1 teasp salt
1 tablespoon sugar
1/8 cup vegetable shortening in 1/2 cup hot water
1 white of jumbo sized egg
Grind cashews fine in food processor. Mix all other dry ingredients by hand in mixing bowl. Add mixed dry ingredients to food processor and mix everything together thoroughly. Add water-shortening in three equal portions and mix between added portions until dough becomes fluffy. Put small blob on pastry parchment paper on cookie sheet and roll out very thin and bake roughly 10 minutes at 400F. BE SURE TO LOOK AT WRAP BAKING TO MAKE SURE IT DOESN’T BURN.