i made ruth some crackers tonight . they turned out really good & she enjoyed a little cracker party for dessert (with her tea).
gluten free cheddar & flaxseed crackers
1/2 cup almond flour ( i made flour by using left over dough when making almond milk)
3/4 cup shredded cheddar cheese
3 tablespoons coconut oil (or you can use applesauce)
1/2 teaspoon salt, plus more as needed
1 tablespoon ground flaxseeds
2-4 tablespoons ice water
preheat oven 400
greased baking sheet with butter (you can use parchment paper or silicone liner)
mix flour, cheese, oil, salt & flaxseed into the bowl of a food processor
pulse until flour & oil form course crumbs
add 2 tablespoons of ice water & pulse again, adding more water if necessary to form a shaggy (not smooth dough).
make sure dough doesn't feel too sticky (it should hold together- if not add a little more flour)
dust work surface & remove dough from processor
flatten dough with hands ( about 1/8 - 1/2 " thick)
use a fork to prick holes all over dough (it will keep the cracker dough from puffing up)
use cookie cutter to make shape (i only had larger ones but you can buy 1/2" cutters for a smaller cracker)
put crackers onto baking sheet about 1/2 inch apart
bake for 12-14 minutes or until lightly browned
remove crackers with spatula & put on wire rack to cool
eat at room temperature or store for 3 days
side note : use organic ingredients when you can
also : you can really taste the coconut , so if you don't like i would use butter or try applesauce
