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I do like a nice cracker!

Boo1979

Boo1979

Well-Known Member
Messages
1,849
Type of diabetes
Other
Treatment type
Tablets (oral)
so came up with this today
250g ground almonds
2 medium eggs
50g grated extra mature cheese
35g chilli flavoured munchy seed mix
Black pepper ( I prefer pepper to salt and the seed mix is already salty enough for me)

1 - make a dough by combining 200g of the almonds with the remaining ingredients
2 roll out between sheets of baking parchment, incorperating the other 50g almonds as you go along to stop the dough sticking
3 put onto heated metal baking sheet, bake in an oven at 150 degrees for about 15 min
Ive take them out, sprinkled more black pepper on and plan to crisp them up a bit further, although already pretty darn crisp
Made 20 crackers
 
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Robkww said:
Hi @Boo1979 - were they good and how would they be with a good splodge of danish blue?
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Nice and crispy, If I was going to have them with danish blue then i might leave the cheddar out, then again u cant have too much cheese!.
Reminds me, Ive got a nice big chunk of roquefort in the fridge

EDIT
Just tried one with roquefort cheese and one with soft goats cheese - both very nice. Neednt have worried about the cheddar - it couldnt compete with the taste of the other cheeses
Im now quite stuffed - mind you not too surprising - put the crackers in mfp and they come out at 100 cals and 87% fat apiece but only 1g carbs each- one for occasional treats I think
I had a bit of dough left over so i scrunched that up into a mini scone shape - that worked out well too
 
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Mmmm. I'll try that instead of the one I usually make - Sesame Crispbreads from dietdoctor - which, although good, can be a bit soft. If you make it without the cheese, @Boo1979, could you post the results, as the sesame recipe can be a bit cheesy? I do miss biscuits and cheese with home-made chutney but there are biccie substitutes, thank goodness. I haven't found a good chutney substitute yet (cranberry relish ain't the same).
 
I have another recipe of almond crackers.
INGREDIENTS:
  • 2 c. almond flour
  • 2 egg whites
  • ½ tsp. dried rosemary (or 1 T. fresh, chopped very fine)
  • Dash each salt, onion powder and cayenne powder
  • 2 T. Parmesan cheese, grated
DIRECTIONS:
Cut a piece of parchment paper the exact size of a large cookie sheet pan. Mix almond flour and seasonings in a bowl. Add egg whites and stir until it forms a moist dough. Spoon or crumble with your hands the dough evenly onto parchment working from the center out. Cover the dough blobs with a sprayed/oiled sheet of waxed paper the same size. Using a rolling pin, roll dough into a single, smooth rectangular sheet of dough. Slowly and carefully remove waxed paper. Applying tension to keep the sheet stiff, carefully lift parchment (dough on top) and place on the baking sheet. Score into the size crackers you want. Pop into a 325º oven and bake for about 10-11 minutes or until lightly browned. Cool a few minutes and separate into separate crackers along your score lines.
 
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MuntiJay said:
I have another recipe of almond crackers.
INGREDIENTS:
  • 2 c. almond flour
  • 2 egg whites
  • ½ tsp. dried rosemary (or 1 T. fresh, chopped very fine)
  • Dash each salt, onion powder and cayenne powder
  • 2 T. Parmesan cheese, grated
DIRECTIONS:
Cut a piece of parchment paper the exact size of a large cookie sheet pan. Mix almond flour and seasonings in a bowl. Add egg whites and stir until it forms a moist dough. Spoon or crumble with your hands the dough evenly onto parchment working from the center out. Cover the dough blobs with a sprayed/oiled sheet of waxed paper the same size. Using a rolling pin, roll dough into a single, smooth rectangular sheet of dough. Slowly and carefully remove waxed paper. Applying tension to keep the sheet stiff, carefully lift parchment (dough on top) and place on the baking sheet. Score into the size crackers you want. Pop into a 325º oven and bake for about 10-11 minutes or until lightly browned. Cool a few minutes and separate into separate crackers along your score lines.

I usually store cracker in special containers that ordered from https://allinpackaging.co.uk/food-packaging/catering-containers/ so they stay fresh for a longer time.
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I have the same one but no egg. 1 tablespoon olive oil and 2 tablespoons water. I live them with sage and oregano. I love them too much so stopped making them. They did freeze well but tasted just as good straight out of the freezer! Good but not good
 
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