Chipotle Cheddar Crackers
· 1/4 cup finely shredded sharp cheddar cheese
· 1-1/2 cups almond flour or meal
· 2 tablespoons ground golden flaxseeds
· 2 tablespoons sesame seeds
· 1/8 teaspoon garlic powder
· 1/4 teaspoon onion powder
· 1/8 to 1/4 teaspoon chipotle chile powder, to taste
· 1 large egg
· 1 tablespoon olive oil
· 1/4 teaspoon sea salt, optional
Preheat oven to 325 degrees F.
Place cheddar cheese and almond flour in a medium bowl. Using a pastry/dough blender, cut cheddar into flour mixture until finely chopped and evenly incorporated; stir in flax, sesame seeds, garlic powder, onion powder, and ground chipotle chile powder.
In a separate small bowl, whisk egg and olive oil until combined; pour into dry mixture. Combine mixture using a rubber spatula into a stiff dense dough; knead a couple times in the bowl with the heel of your hand to thoroughly combine and moisten all ingredients.
Cut a piece of parchment paper to fit your baking sheet pan and place parchment on counter or workspace. Place dough in center and press down evenly with your hands to about 1-inch thick. Place another sheet of parchment on top of dough. Roll dough out between sheets of parchment to about 1/8-inch thick. Remove top sheet of parchment; transfer bottom parchment to baking pan. Using a sharp knife or pizza cutting wheel, cut into 1-inch squares, or desired size. Lightly sprinkle with sea salt, if desired.
Bake for 15-20 minutes until light golden brown, checking frequently. If crackers on outer edge begin browning more quickly, carefully remove those and transfer to a plate or rack. When crackers are done, remove from oven and leave on parchment paper until cool. Separate crackers and enjoy. Store cooled crackers in an air tight container.
Note: The ground golden flaxseeds and sesame seeds are added to give the crackers a slightly “grainy” texture. If you prefer not to use them, just substitute additional almond flour or meal in their place. The chipotle chile powder adds a smoky/spicy flavor. If you do not have chipotle chile powder, you can easily substitute regular chili powder (to taste) or use milder and sweeter ancho chili powder.
Serving Suggestion: These crackers are delicious to eat “as is” or topped with your favorite cheese. They are also great used as a dip cracker to scoop up hummus that’s been lightly dusted with smoked paprika, chopped fresh parsley and drizzled with extra virgin olive oil.
I really need to try these for our great granddaughter. She could take these as a snack at Kdg. Maybe even for lunch.
Ayla, I successfully made your crackers .They are truly delicious. Thank you very
much ! Have a good week ! Barbara.
Tonight I will make the biscotti . I need something sweet in my life .I lost a lot of weight due to an extremely serious case of the shingles . After 8 weeks I am still week and have nerve pain .( I had the shot to prevent shingles ).
Post a Comment