By Jenny Morison
Cheddar Crackers
Recipe from ‘Healing Foods - Cooking for Celiacs, Colitis, Crohn’s and IBS’ by Sandra Ramacher
Cheddar Crackers (makes about 50 crackers)
Updated at: Thu, 17 Aug 2023 10:03:28 GMT
Nutrition balance score
Good
Glycemic Index
17
Low
Nutrition per serving
Calories2056.8 kcal (103%)
Total Fat175.6 g (251%)
Carbs36.6 g (14%)
Sugars16 g (18%)
Protein94.9 g (190%)
Sodium2089.2 mg (104%)
Fiber16.3 g (58%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Pre-heat oven to 150°C
Step 2
Line two baking trays with baking paper
Step 3
Mix almond flour, cheddar, baking soda, thyme, and cayenne pepper.
Step 4
Add the cold water and mix to form into a flat dough. Cover and place into the refrigerator for 30 minutes.
Step 5
No 5
Step 6
Take the dough from the refrigerator and take about 1 teaspoon
Step 7
of dough and roll each one into a ball and squeeze down with
Step 8
your fingers onto the prepared baking tray. Each cracker should be
Step 9
about 3 mm/⅛ inch thick and at least 2 cm/¾ inch away from the
Step 10
next cracker. Bake in oven for ½ hour or until edges start to brown.
Step 11
The crackers still need to look pale in the centre. Turn the oven
Step 12
down to 100°C/210°F. Take the trays out of the oven and let cool
Step 13
for 5 minutes. Turn each cracker over and put the trays back into
Step 14
the oven. Bake for another ½ hour, turn the oven off, and let the
Step 15
crackers sit in the oven until the oven has cooled down. Take the
Step 16
trays out of the oven and let cool completely. Crackers should be
Step 17
slightly browned, but still pale. It is important not to brown beyond
Step 18
a faint golden hue, as the crackers will not taste good.
Step 19
Store crackers between kitchen paper in an airtight container.
Notes
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