Goodbye Gluten: cheese crackers

From the second the 4:15 p.m. bell rings, the only thing I think about is what I can eat the second I go home. But for the past few days, I have come home to a disappointing pantry. I rush into the house to get out of the cold, kicking my shoes off, I go straight to the fridge or the pantry. Because of my very lazy family, we almost have nothing appetizing in there. The same thing happened today. I rushed into the house to find nothing but some sauces and spices. Hoping to find something I could make with the ingredients I had at home I flipped through some cookbooks. Fortunately, I found Elana Amsterdam’s Cheddar Cheese Crackers.

These Crackers are great with hummus or any other kind of dip, they also make a great snack with some plain cheddar cheese slices plus they only take 20 minutes to make.

Ingredients (Makes 30 crackers)

• 1 ¼ cup blanched almond flour
• ⅛ tsp salt
• ¼ tsp baking soda
• ½ cup grated Cheddar cheese
• 1 ½  tbsp grapeseed oil
• 1 large egg

Directions

• Preheat oven to 350℉ and line a large baking sheet with parchment paper
• In a large bowl combine almond flour, salt, baking soda, and cheese.
• In a medium bowl stir together the grapeseed oil and eggs
• Stir the wet ingredients into the dry until it forms a dough
• Place the dough on the baking sheet, and put another layer of parchment paper on top
• Roll to 1/16 inch thickness and cut the dough into 2-inch squares
• Bake for 12-15 minutes or until the top of the crackers starts to turn golden.
• Cool and serve with dip of choice or cheese slices.