So, I found this post on Chowstalker today, and got inspired. My little cavemen have been wanting some crackers to munch on, and I thought, well, why not?
I modified the instructions just a bit, but let me assure you, this couldn’t be easier!
Here’s my ingredients, all mounded up in the bowl.
See that awesome cheesiness on top? Ohhhhhyeah. That, my friend, is some seriously awesome well-aged Parmesan that I microplaned. Probably double what the recipe calls for..but come on. Who doesn’t love cheese?
Use your hands to mix it up until it comes together in a ball.
Yes, your hands.
GET IN THERE!!!
Roll the dough out between sheets of parchment cut to fit your cookie sheet.
Note that I didn’t pre-cut the parchment…that’s why the dough extends up the sides and doesn’t quite cover the length. What can I say, I was lazy today.
Wait…these are rustic. Rustic crackers, rather than half-assed because I’m lazy.
RUSTIC is a much better way to describe these!
Once you have your dough rustically (or correctly, for you over-achievers) in your pan, score with the tip of a sharp knife or a pizza cutter. Then bake!
I had to remove the most-rustic (gosh, that’s a good word!) crackers on the ends that were not quite as evenly rolled out- the thinner edges browned much faster. A quick pop back in the oven for about 4 minutes, and even the thicker ones turned out beautifully.
Cheesy Herb Crackers
1 cup of blanched, fine almond flour
1 ¼ cup of coarse almond meal
1 beaten egg (or 2 smaller eggs for less crumbliness)
2 Tbs of herbs – these were rosemary, thyme, cracked black pepper and a dash of garlic powder. Totally not measured- the original recie calls for 2 Tbs of if finely minced herbs, whatever you have on hand.
2 Tbs of freshly grated Parmesan cheese (optional)
2 Tbs of raw sesame seeds (and/or poppy seeds)- I used a bit of both
2 Tbsof olive oil
1/4 tsp sea salt
1. Preheat oven to 350F.
2. Cut out two pieces of parchment paper as long AND as wide as your cookie sheet.
3. With your hands, mix all ingredients in a large bowl until it forms a well-rounded ball.
4. Lay the dough-ball-thing in the middle of one piece of parchment. Lay the other piece on top, and flatten the ball a bit so it begins to spread out.
5. Using a rolling pin, spread the mixture across the parchment as evenly as possible. I found the really thin stuff was too brittle, and the thicker pieces cooked up just fine- I just laid the parchment on the cookie sheet, rolled right on it. The lip of the cookie sheet kept the dough from becoming too thin. Remove the top parchment paper.
6. Using a sharp knife or pizza cutter, score the cracker dough into squares or rectangles, being careful not to caut the parchment paper underneath. I was going for about wheat-thins size.
7. Bake for 8-10 minutes. Check for any browning edges… remove the cookie sheet from the oven, and carefully remove the crackers that are already done with a thin spatula. Since mine was too wide, I ended up using a fork. Transfer the crackers to a cooling rack (they will be soft, but will harden as they cool). Put the rest crackers back in the oven for another 2-4 minutes- watch them closely!
8. When done, remove to the cooling rack for 30 minutes (just move the parchment paper from the pan to the cooking rack to make it easy!), and if necessary, break apart along the lines that you scored.
Keep in an airtight bag for up to 10 days–makes 45-50 pieces, 1g of net carbs each**
**carb count according to Eugenia’s website!