| 1. |
Pre-heat oven to 350 °F (180 °C). Mix whole wheat flour, baking soda, and salt in a small bowl. Set aside. |
| 2. |
In a medium to large bowl, mix the 1 1/3 up Splenda for baking and water, blend with almond butter and vanilla. |
| 3. |
Incorporate dry ingredients into the sweetened flavored almond butter. |
| 4. |
Drop by tablespoons onto a parchment covered baking sheet, and use a fork to flatten them, making a 'criss-cross' design on each one. |
| 5. |
Bake for 8-10 minutes, and cool on a wire rack. Once cool, store in a sealed tin in a cool dry place. Will keep for several days. |
| 6. |
Note 1: try and stick to an organic whole wheat flour that uses the entire husk of the wheat, which has a much lower glycemic index and also is less dangerous in terms of commercial insecticides, which are found on the outer husk of the wheat grain. |
| 7. |
Note 2: The nuts' slow absorption of the carbs in the whole wheat flour, making this a suitable snack that won't sabotage your efforts if you stick to one or two as a snack. |
| 8. |
Note 3: If you don't have 100% almond butter, you can make it in the food processor by grinding it until smooth, or you can substitute any other 100% nut butter like peanut. |
