About six months ago, I started trying to fine tune my diet by following the basic rules of Paleo eating. It seems like Paleo or Primal eating has been getting a lot of attention lately. This New York Times article, depicts a group of New York primal eaters as the modern day caveman, storing large amounts of protein in giant meat lockers, partaking in unconventional exercise such as leaping from boulder to boulder or mimicking sloth like movements on all fours and fasting between meals to recreate the eating patterns of early humans.
So I am not as extreme as this group and I don’t wear the goofy Vibram rubber shoes. My approach is much simpler. Eliminate processed foods from my diet, along with grains and dairy (as much as possible, I am a recovering cheese-a-holic). Eat plenty of veggies, fruit, lean meat, nuts, and seeds. Real food. Fresh, local, organic and grass fed when possible, and when the budget allows. I am human though, and stray every once in a while. If I eat like this 80% of the time I would be completely happy.
What does this have to do with crackers? Well, eliminating grains led me to search out recipes calling for other unusual flours. My new love is Almond flour, followed closely by coconut flour. Thankfully, I discovered a great cookbook The Gluten-Free Almond Flour Cookbookby Elana Amsterdam. I do not have celiac disease or have a need to eat gluten free, but it kind of naturally occurs when eating Paleo anyways. I would highly recommend checking out this cookbook or blog for great recipes using almond flour.
Did I mention I love cheese? These crackers are amazing. It almost fills the void left behind when I had to give up my favorite, snackable, child-like indulgence…Goldfish. I joke with my brother that I’ve been waiting for their baby to get to the age where they will always have Goldfish on hand. Thankfully, they don’t feed him Goldfish either so there is no temptation yet!
Roll these between sheets of parchment paper, cut, and bake.
When I bake these, I do half a recipe and store them in the freezer until you want to eat them. They thaw in a few minutes.
This book has some of the best gluten-free recipes I have tried.
Cheddar Cheese Crackers
2 1/2 c. blanched almond flour
1/4 tsp. sea salt
1/2 tsp. baking soda
1 c. freshly grated cheddar cheese
3 Tbsp. grape seed oil
2 large eggs
Preheat the oven to 350°. Set aside 2 large baking sheets. Cut 3 pieces of parchment paper to the size of the baking sheets.
In a large bowl, combine the almond flour, salt, baking soda, and cheese. In a medium bowl, whisk together the grape seed oil and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined.
Divide the dough into 2 pieces. Place 1 piece of dough between 2 sheets of parchment paper and roll to 1/16″ thickness. Remove the top piece of parchment paper and transfer the bottom piece of parchment with the rolled-out dough onto a baking sheet. Repeat the process with the remaining piece of dough. Cut the dough into 2_ squares with a knife or pizza cutter.
Bake for 12 to 15 minutes, until lightly golden. Let the crackers cool on the baking sheets for 30 minutes, then serve.
**Note– I usually bake these maybe another 7-8 minutes longer to make sure they are good and crisp when they cool.