Damn Fine Gluten-Free Crisps

I came by this recipe on David Lebovitz' blog Living the Sweet Life in Paris. David has written a few highly acclaimed sweets cookbooks, hence the title of his blog. This is a recipe he pocketed from a baker friend in San Francisco who also wrote a book entitled Josey Baker Bread. And his surname actually is Baker.

I followed the recipe to a T. It was okay straight from the oven. Then I froze it slightly to enable getting nice thin slices. Second day it was too wet. I decided to take all these too-wet thin slices of bread and slow bake them at 325 F until they began to turn brown on the edges. That took about 20 minutes or so.

The result is a crispy flavourful crisp ideal to serve with a soft unripened cheese. I love them but one has to be careful. They are packed with seeds and nuts and ... calories. Hop on over to David's blog for the recipe. I used hazelnuts rather than almonds because that is what I had on hand. Dee-lish-us!