We generally don’t use much flour in our home (Paleo-approved flours or not). Except for crackers that is, to keep happy my French, cheese-loving husband. The recipe below makes for some amazing gluten-free cheese crackers, and he says that they’re the best cheese crackers he had in his life. And he has tried quite a few so far.
Ingredients (makes 45-50 pieces, 1 gr of net carbs each)
* 1 cup of blanched, fine almond flour
* 3/4 cup of coarse almond meal (I get mine at Trader Joe’s)
* 1/2 cup of flaxseed whole ground meal
* 1 egg
* 1-2 TBspoons of finely minced, fresh herbs you have around: rosemary, thyme, sage, oregano, marjoram, lavender, mint, basil etc.
* 2 TBspoons of fine Parmesan cheese (optional)
* 2 TBspoons of raw sesame seeds (and/or poppy seeds)
* 1.5 TBspoons of olive oil
* 1/4 tspoon sea salt
* Some freshly grounded black pepper to taste
1. In a big bowl put all the ingredients together and start working the mixture with your hands. Soon it will become a well-rounded ball.
2. Cut out two pieces of parchment paper, as long as your cookie sheet is. Preheat the oven at 350 F (175 C).
3. Lay down your ball mixture in the middle of one parchment paper, and try to spread it a bit with your fingers (just enough so it’s not a ball anymore).
4. Place the other parchment paper on top, and using a rolling pin, spread the mixture across the parchment, as equally as possible. Aim for a thickness that you desire (I go for a pretty thin texture). If you spread it too much on some side, you can always remove that part, and re-spread it.
5. Remove the top parchment paper and throw it away. Using a pointy knife, cut out a grind in the spread, creating rectangles of about 2.5″ diagonally (be careful to not cut the parchment paper).
6. Place the parchment paper with the mixture on the cookie sheet, and bake for 8-10 minutes. Then check it out to see if the edges are starting to brown. If that’s the case, remove the cookie sheet from the oven, and using oven gloves, cut out the rectangles that are already done and let them cool on a cooling rack (they will be soft at that point, but they will harden as they cool). Put the rest of the undone crackers back to the oven for another 2-4 minutes (monitor them).
7. When done, remove them from the cookie sheet and place them in the cooling rack too. Half an hour later, break-out the crackers in their predefined grind shape. They now are harden and ready to eat. Keep in an air-tighten bag for up to 1.5 weeks.