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.