1 cup sprouted nuts of your choice
3 eggs whites
1 teaspoon almond or vanilla extract
½ c sucanat
¾ c plain einkorn, sifted (very important to sift or double mill your flour)
Grease and line bottom as well as sides of an 8″ square metal pan. Lightly toast the nuts. Cool.
Beat egg whites till foamy. Add sugar a spoonful at a time. Beat until stiff and glossy, but not dry. Add sifted flour and nuts. Spread into pan and smooth the surface. Bake in 325 oven for 30 minutes. Cool in pan. Cut into slices with serrated knife. Line cookie tray with paper. Oven 300F. Bake 15 minutes, then turn over the slices, bake another 15 minutes. Leave longer at a lower temp if they are not hard and crispy enough.