Wednesday, October 16, 2013

Almond Flour Cheese Crackers

oohhhh.. these are good. I like crackers and cheese crackers are a lovely thing to eat and ... oh, I like I like I like. I do usually not get these rolled out evenly so the middle is thicker than the edges, which makes the edge side crackers get cooked quicker than the insides, but it's all good. I figured out how to fix it. I also don't get it into a perfect rectangle the size of the cookie sheet. It's still all good. LOL

Almond Flour Cheese Crackers

1 1/4 C blanched almond flour
1/8 tsp salt
1/4 tsp baking soda
1/2 C freshly grated cheddar cheese
1 1/2 TBS melted coconut oil
1 large egg
garlic powder (optional)
onion powder  (optional)

Preheat oven to 350 degrees F.

Grate cheese.
In medium sized bowl mix dry ingredients and cheese. Mix oil and egg together and add to dry ingredients.

Cut two pieces of parchment paper to fit your cookie sheet. Put one sheet on counter and put dough in the middle of it, flatten it out some. Lay the other parchment paper on top and use rolling pin to roll out as evenly as you can get it to reach the edges of the paper.

Remove the top parchment paper and put the parchment with the dough still on it into your cookie sheet. Bake for 7 minutes. Take sheet out of the oven and use a pizza cutter and slice the partially cooked dough into squares. Finish baking for another 7 minutes or until lightly browned.

OK, here's where I take the pan out and break off the outer squares, or oddly shaped pieces, and put them on the counter to cool and let the rest on the cookie sheet cool a little, also. I break the remaining squares on the sheet and move them around a little and put them back into the oven because they aren't as done as the outer pieces since they are thicker. I bake them a little more and take them out when they are lightly browned. Doesn't take a lot longer at all.

Let the crackers cool for about 30 minutes and store in a container, if you can keep from eating them all in one sitting.


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