These tasty, cheesy, crunchy crackers are packed with plant protein and low in carbohydrates. I chose to make these dairy-free by using Daiya dairy-free cheese, but regular cheese can easily be substituted. I’m going to walk you through how I turned this . . .
into this . . .
***For a vegan version of these crackers check out my Vegan Cheese Crisp recipe!
|2 1/2 cups||Almond meal flour|
|1/2 teaspoon||Baking soda|
|1/4 teaspoon||Sea salt|
|1 cup||Grated cheese|
(I used Daiya dairy-free shredded cheddar-style cheese)
|3 tablespoons||Walnut oil|
(1) Preheat oven to 350 degrees F. You will need 2 large baking sheets, 3 pieces of parchment paper to fit the pans, and a rolling-pin or third baking sheet that fits inside of the large baking sheets. (See Alternatives section below.)
(2) Place almond flour, baking soda and salt in a large bowl and mix together with a spoon.
(3) Add cheese to dry mixture and stir to combine.
(4) In a small bowl whisk together walnut oil and eggs.
(5) Stir the wet ingredients into the dry ingredients.
(6) Form dough into a ball and cut into halves.
(7) Round one half of dough, place between 2 sheets of parchment paper and roll as close to 1/16th inch as possible. (Don’t be afraid to press thicker areas with your hands.)
(8) Save top sheet of parchment for rolling second half of dough and transfer bottom sheet with rolled dough onto baking sheet.
(9) Sprinkle salt or desired seasoning on top of dough and cut dough into desired cracker size (1-2 inch squares) with a pizza cutter or sharp knife.
(10) Bake 15 – 18 minutes or until desired level of crispness is achieved. Let crackers cool on baking sheet for at least 20 minutes.
Helpful Hints and alternatives
It is important to note that if you use the dairy-free cheese the scent while baking is a bit strong–Oh, who am I kidding, it smells like rotten eggs–however, I assure you the crackers taste delicious when they are done!
Also, an alternative to the rolling-pin, if you find the parchment slides when you are rolling the dough, is to place the dough between the two sheets of parchment on one of the large baking sheets and use a smaller baking sheet to flatten the dough by pressing it on top.
An alternative to the cracker is to roll or press the dough to a thickness of 1/8 – 1/4 in. and the finished product becomes more like a flatbread with a crispy shell and doughy center.
For a spicy version: Before baking, sprinkle with Cayenne pepper along with the sea salt.
For a garlic-onion version: Before baking, sprinkle with granulated garlic and dehydrated onion flakes along with the sea salt. (When I made these I placed the second sheet of parchment back on top and pressed with the smaller baking pan again to keep the onion flakes from falling off.)
These crispy delights pair well with dips and spreads or are delicious all on their own! A snack food you can really feel good about.
And don’t forget to like us on Facebook and follow us on Instagram and Bloglovin‘ for the latest updates. Follow us on Twitter for cutting-edge news articles about nutrition and health, and Pinterest, where we have all sorts of fun stuff!