These gluten-free crackers are easy to make and freeze well. I am obsessed with pesto and slathered the crackers with it. Check out Favorite Pesto (blog: 4/12/2013: label sauces). Now that the Boulder Farmer's Market is in full swing; I will be making batches to freeze.
Ingredients:
- 2 1/2 cups blanched almond flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 cup grated extra sharp cheddar cheese
- 3 tablespoons grapeseed oil
- 2 large eggs
Directions:
Preheat the oven to 350-degrees.
Set aside 2 large baking sheets. Cut 3 pieces of parchment paper to the size of the baking sheets.
In a large bowl, combine the almond flour, salt, baking soda and cheese. In a medium bowl. whish together the eggs and grapeseed oil.
Stir the wet ingredients into the almond flour mixture until thoroughly combined.
Divide the dough into 2 pieces. Place 1 piece of dough between 2 sheets of parchment paper and roll to 1/16-inch thickness.
Remove the top piece of parchment paper and transfer the bottom piece of parchment with the rolled-out dough onto a baking sheet. Repeat the process with the remaining piece of dough. Cut the dough into 2-inch squares with a knife.
Bake for 12-15 minutes, until lightly golden. Let the crackers cool on the baking sheets for 30 minutes.
