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Parmesan-Thyme (Saver!) Crackers

26 Apr

When you adapt to a different way of eating which requires you bypass the convenience of processed foods, it’s great to have a few tricks up your sleeve to save you time throughout the week. This cracker recipe is versatile and keeps amazingly well in the fridge, so that you can cut and bake fresh crackers quickly anytime you need them! Here, I often make them fresh for my son’s packed lunch, as well as to accompany soups or main courses, or even just as a filling snack. They are GF and very low-carb, made with almond and coconut flour. I adapted this recipe from one that I posted in April for Cheddar Crackers. I am sure that there are many cheeses that would work well, and I personally look forward to making this with Swiss cheese and herbs!

 

We were lucky and stumbled on a wheel of good quality Parmesan Cheese for an incredible price a while ago, and we have been enjoying having it on hand in abundance! I sure will miss it when it’s gone…sigh 😉 I also love to use fresh herbs whenever I can, and Thyme is one that is hardy and can be used all year long (I even have been known to burrow into the snow to get it for soup.) Being spring though, there is nice tender new growth, and I have been using it frequently in the kitchen.

 

Parmesan Thyme Crackers

  • 1/2 C Coconut flour
  • 1/2 C Blanched Almond flour
  • 2 Organic eggs
  • 1/4C Melted butter
  • pinch of salt
  • 1 C Cheddar or Swiss cheese
  • 2 C Freshly grated Parmesan cheese
  • Several sprigs of Fresh Thyme, stripped, or 2 teaspoons dried
  • Cracked Pepper, cayenne pepper, garlic powder and onion powder to taste

Heat oven to 400 degrees. Combine eggs, melted butter, and seasonings, mixing well. Add cheeses, a bit at a time, until well-combined. Sift flours together and add to cheese mixture a bit at a time, until a dough forms. Knead the dough non a flat surface with some almond flour for several minutes, until it comes together and you are able to press it into 2 blocks, about 1″thick. You can then refrigerate both blocks of dough, or cut thin slices and bake for 5-8 minutes on a parchment lined baking sheet, or until the crackers are lightly browned at the edges. The thinner you cut them, the crispier they will be. When cut slightly thicker, they are sturdier and can be used as the base for bruscetta or other appetizers.

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15 responses to “Parmesan-Thyme (Saver!) Crackers

  1. glutenvygirl

    April 26, 2012 at 1:40 pm

    Reblogged this on glutenvygirl and commented:
    A fantastic-looking recipe from a talented new gluten free blogger. Check it out!

     
    • Wheat Free GG

      April 26, 2012 at 2:47 pm

      Glutenvygirl, thank you! I enjoy your blog very much as well, and love the community and sharing of ideas on healthy eating 🙂

       
      • glutenvygirl

        April 26, 2012 at 3:03 pm

        You’re welcome! These look so great!
        I’m having *massive* website issues today…I’m not sure why but this isn’t showing up on my page yet. I’m sure it’s something on my end of it… Hopefully fixing soon! ❤

         
  2. gracefullygf

    April 26, 2012 at 2:10 pm

    These look awesome! Thanks for sharing!

     
    • Wheat Free GG

      April 26, 2012 at 2:15 pm

      Glad you think so! This is truly a dough I keep on hand all the time, while experimenting with ingredients a bit.

       
  3. foodashion

    April 26, 2012 at 2:50 pm

    These look delish! I have never used coconut flour, I’m going to try it. Thanks for the inspiration

     
    • Wheat Free GG

      April 26, 2012 at 3:03 pm

      Thank you! Nuts.com is a great source for the almond and coconut flours, which are extremely low-carb. If you try making them, let me know how they turn out 🙂

       
      • foodashion

        April 26, 2012 at 3:13 pm

        will do! Thanks for the info

         
  4. emmycooks

    April 26, 2012 at 3:06 pm

    I love these crackers–thanks for the GF version! I have a friend who I am going to make them for.

     
    • Wheat Free GG

      April 26, 2012 at 3:11 pm

      Wonderful! The best part is how simple they are.

       
  5. frugalfeeding

    April 26, 2012 at 4:29 pm

    Those look brilliant! Such wonderful flavourings!

     
    • Wheat Free GG

      April 26, 2012 at 5:27 pm

      Thank you frugal! Thyme and parmo are a great match, mmm.

       
  6. magpiegazette

    April 30, 2012 at 11:48 am

    These look wonderful ! I think as a raw foodist I will dehydrate them instead of baking. Thank you!

     
    • Wheat Free GG

      April 30, 2012 at 11:51 am

      Excellent idea! They have such a short bake time, I tend to think that dehydration would work pretty well.

       

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