These strong, gluten-free crackers are Acceptable for Cheese and Butter, a medium for appetizers or useful for dips or spreads.

Try it using Bacon Cheese Spread. These are much stronger crackers than those, however.  This is an older recipe of mine, but I’m sharing it here as a reminder to myself too to create again soon.

(Neutral, nutty flavor and a light golden color — very robust and crispy, and much nicer than commerical varieties, I think. I personally don’t observe a coconut taste, but instead more of a nutty flavor.)

1 3/4 cups almond flour
1/4 cup coconut flour
1/4 cup finely grated cheese (I used Monterey Jack)
1 tablespoon oat flour (optional)
1/2 tsp No Salt, or salt
1/8 tsp white pepper
3 egg whites (from large eggs), fork-beaten

Preheat oven to 325°F. Stir to combine. Stir in fork-beaten egg whites very well until evenly distributed. Line cookie sheet with foil or parchment paper and spray liberally with nonstick cooking spray. Sprinkle cracker dough over whole cookie sheet. Using a small piece of plastic wrap placed over a part of the dough, roll out evenly with a small rolling pin designed for rolling dough in pie pans or on pizza pans (or use a little heavy, cylindrical object such as an unopened food can); repeat. It’ll be clear where the dough is thicker and where it is thinner. If necessary, rob dough from the thicker portions and place on thinner parts, until the dough is more or less evenly distributed and smooth and nice. Hurry through to foil with dinner knife into 9 x 6 divisions.

Bake in centre of oven 20 minutes. Remove very golden crackers from the outer edges by cutting along the cut lines. There might only be a few. Place inside crackers around the edges of the cookie sheet. Bake a further 10 minutes, or until golden brown. Allow crackers to cool completely. As soon as they are cool, store in a cookie tin with lid, like those Danish cookie tins of old. Our crackers stay crisp even in our humid climate. If they do become tender (from leaving uncovered for hours in a humid climate, for instance), bake again in 325°F oven 5 to 10 minutes.

Helpful Hints: I have a gas oven (Whirlpool) nowadays, so baking times may possibly vary with electric ovens. Other hard cheeses besides Monterey Jack might be used.

Nutritional Analysis: 54 crackers, 1 cracker per serving
20.9 calories; 1.0 g protein; 1.7 g fat; 0.4 g carbohydrates

(These include more flavor as the flax meal taste comes through. They seem like wholewheat crackers Flax meal is a sort of”whole wheat” for low-carbers.)

1 3/4 cups almond milk
1/4 cup flax meal (dark or golden)
1/4 cup grated cheese (any kind — Monterey Jack is good)
1 tablespoon oat flour
1 Splenda packet (to take the edge off the flax taste)
1/2 tsp No Salt, or salt
1/8 tsp white pepper
3 egg whites (from large eggs), fork beaten

Follow instructions as for the Coconutty Crackers.

Helpful Hints: These crackers are somewhat thinner and a little less hard than the Coconutty ones. My eggs are big, but they occasionally almost look X-large to me, so keep this in mind. The dough for the two batches of crackers should be nice and moist, but not super wet (if it is, add a little extra almond or oat flour). It ought to roll out with ease under the plastic wrap.

Nutritional Evaluation: 54 crackers, 1 cracker per serving
22.0 calories; 1.0 g protein; 1.8 g fat; 0.4 g carbs

SUPPORT YOUR TEAMpurchase Low-Carbing Among Friends cookbooks: low-carb. us/SALE.


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