GLUTEN-FREE EASY CHEESY CRACKERS
This recipe has to be as easy as it gets. Easy Cheesy Crackers.
High protein, low carb, super-cheesy and pretty crunchy.
Well worth it.
Do have a crack!
Jan
EASY CHEESY CRACKERS
Makes 30 crackers around 30mm square
100 gm almond meal
120 gm grated cheese (half cheddar, half gruyere is a good mix)
1/4 teaspoon salt
1-2 tablespoons water
Preheat the oven to 180°C. Line a large baking sheet with baking paper.
Add the almond meal, cheeses and salt to a food processor and blend well until a dough forms. If the dough remains crumbly add water, a little at a time, to bring it together.
Remove the dough and knead it together. Flatten it into a disc and roll out between two sheets of baking paper to a thickness of 2-3mm. The thinner the dough the crisper the crackers will be.
Using a pizza cutter, cut the dough into squares.
Lift the crackers with a spatula and transfer them to the lined baking sheet, leaving a little space between them.
Bring the offcuts together, roll and repeat until all the dough is used.
Bake for 10-12 minutes until golden. Flip crackers and cook for a few minutes more until nicely browned.
Remove from the oven and allow to cool completely.
TIPS:
A sprinkle of smoky paprika or cayenne on top adds an extra spark.
Crackers will stay fresh in an air-tight container for at least 3 days.