Introduction

from The Gluten-Free Almond Flour Cookbook by Elena Amsterdam

from The Gluten-Free Almond Flour Cookbook by Elena Amsterdam

Number of Servings: 30

Ingredients

1 1/4 cup blanched almond flour (not the same as almond meal)

1/8 tsp. salt

1/4 tsp. baking soda

1/2 cup freshly grated cheddar cheese (I used extra sharp cheddar and lightly packed it into measuring cup)

1 1/2 T canola oil

1 large egg



Directions

Preheat oven to 350F/175C. Grate 1/2 cup cheddar cheese.



In a medium-sized bowl, combine almond flour, salt, baking soda and cheese. In a smaller bowl, whisk together the egg and oil. Pour the egg mixture into the dry ingredients and stir until well-combined.



Cut two pieces of parchment paper the size of your baking sheet. (To bake in a toaster oven with a small baking sheet, you'll need three pieces.) Put one piece of parchment on cutting board and put dough on top, or half the dough if baking on small baking sheet. (I made the dough into the shape of the parchment.) Put second piece of parchment on top of the dough and roll out with rolling pin until dough covers the parchment sheet. (It's fairly important to roll it out the same thickness or the thinner pieces will burn, a lesson I learned the hard way.)



Remove top parchment and cut dough into pieces 2 inches square. (A pizza cutter would be perfect for this if you have one.) Slide the parchment with the cut dough onto baking sheet and bake crackers 12-15 minutes, or until lightly browned.



Let crackers cool on the baking sheet for 30 minutes (or if you need to bake another batch like I did, carefully slide first batch off to cutting board to cool while you use baking sheet to bake the second batch.)



Crackers will keep for a few days in a plastic container, if you can manage to keep them around that long!



Nutrition info is per cracker



Number of Servings: 30



Recipe submitted by SparkPeople user MOMRITZ.



