1 ¼cblanched almond flournot the same as almond meal
⅛tsp.sea salt
¼tsp.baking soda
½cfreshly grated cheddar cheeseor farmer cheese
1 ½tbspoilextra virgin olive
1egglarge
Instructions
Preheat oven to 330 F
In a medium-sized bowl, combine almond flour, salt, baking soda and cheese.
In a smaller bowl, whisk together the egg and oil. Pour the egg mixture into the dry ingredients and stir until well-combined.
Cut two pieces of parchment paper. Put the dough on the parchment. Put second piece of parchment on top of the dough and roll out with rolling pin until dough covers the parchment sheet.
Remove top parchment and cut dough into pieces 1 inches square. (I use a pizza cutter.)
Slide the parchment with the cut dough onto baking sheet and bake crackers 12-15 minutes, or until lightly browned.
Let crackers cool on the baking sheet for 30 minutes.
Crackers will keep for a few days in a plastic container in the fridge.
Notes
NOTES Inspired by a recipe from The Gluten-Free Almond Flour Cookbook