- 1 1/2 cup grated cheese
- 1 cup almond flour or ground up almonds in the food processor
- 2 tablespoons soft butter maybe a little more
- 1 egg chicken eggs work better than duck eggs for some reason.
- 1/4 to 1/2 cup of flax optional but i really like it in there
- other optional items
- 1 teaspoon garlic optional or any spice/herb
- 2 Tbls dried onions optional
- 1/4 teaspoon Himalayan salt or whatever salt.
- Preheat oven to 350°
- Mix up all ingredients. i used to use a food processor for this, but have moved on to my mixer which works better.
- I just mush them out with my hands onto the Teflon cookie sheet, but I have used a silicon baking sheet. If you use a regular cookie sheet, make sure you grease it really well, even though there is a ton of fat in these. I make then pretty thin
- use a pizza cutter, knife or spatula to cut the crackers to the size you want them, although you can cut them up right out of the over, but doing it first works better.
- Bake for about 10-14 minutes until golden brown.
- cool on racks
- these freeze well, so make double or triple batch at once.
Nov 2016 update:
I have been making a quadruple recipe every month for my friend alice. I now use the mixer to mix up a batch of dough, usually a double or triple batch. I never use garlic or onion cuz she loves them plain. I just mush them out with my hands onto the Teflon cookie sheet, but I have used a silicon baking sheet. If you use a regular cookie sheet, make sure you grease it really well, even though there is a ton of fat in these. I make then pretty thin and bake them for 11 to 14 minutes. Alice likes them darker.
I haven’t been using garlic or dried onion as Alice likes them plain. I like them with garlic, or dried onion, or plain. I use the food processor as it cuts up the cheese pretty good. Your mixer or maybe a blender might do the trick, you just want them to mush together. I have been using 1 cup of cheese to 1 cup of almond flour… more cheese would be good I think.
I press the dough out on my Teflon cookie sheet, and I butter it a bit. I used to use the muffin top pans and muffin tins, or those brownie pans with the sections like an ice tray. The jelly roll cookie sheet works pretty good. If you use that, grease it really well. I press it out with my fingers pretty thin, almost so you can see thru it. The thinner the crisper, thicker aren’t so crisp, but more hearty. The picture shows almost muffin-like, I have never made them like that. Alice likes them thinner and well browned, I like them thin but lightly browned. Since I use Teflon, they don’t really stick, but the other pans I have used need lots of greasing. I score the crackers with this plastic half-round pizza cutter I have, it leaves a kinda wide score that cooks closed, but leaves a guide for breaking up the crackers when cool. You can use a plastic spatula or scraper or something, but make the scoring bigger than just a knife would make. Or you can cut them up when they come out of the oven. Or you can make “cookies” or use the bottom of a muffin tin… etc. I usually double the recipe because my duck eggs are worth 2 chicken eggs in a recipe.
Serving Size: 1 (32 g) Servings Per Recipe: 6
Amount Per Serving % Daily Value Calories 108.8
Calories from Fat 83 76%
Amount Per Serving % Daily Value
Total Fat 9.2g 14% Saturated Fat 5.5g 27%
Cholesterol 53.2mg 17% Sugars 0.0 g
Sodium 324.5mg 13% Total Carbohydrate 1.7 Dietary Fiber 0.0g 0%
Sugars 0.0 g 0%
Protein 4.8g 9%
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