These super light, flaky and crackly crackers are delicious on their own. However, pair them with my quick n easy Olive Tapenade for a perfect afternoon snack. They also pair well with guacamole, salsa, cheese and deli meats, and bruschetta!
Makes: approximately 10 dozen 1-inch crackers
NOTE: Try to use organic, grass fed, humanely raised, and non-GMO products whenever possible!
Recommended: I use a 20x15 flat "Air Bake" baking sheet for this recipe, lined with parchment paper.
This recipe is VERY closely based on a recipe from my favorite food blogger Carolyn at All Day I Dream About Food (Cheddar Jalapeno Crackers). I changed up the seasonings to meet my own personal tastes, added in chia seeds for a power kick (protein, fiber and nutrient kick), and the special addition of Whey Protein powder allows these crackers to rise just enough to make them extra light, flaky and crispy! In addition, I found that blending all the dry ingredients gives the crackers a great texture!
What you'll need:
1 1/2 C. Fine Almond Flour
1/2 C. Golden Flax Seed Meal
1/4 C. Chia Seeds
2 Tbsp. Whey Protein Powder (Unflavored)
1 tsp. baking powder
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. dried Basil
1/4 tsp. dried Thyme
1/2 tsp. Sea Salt
*1/4 tsp. ground red pepper (optional for a kicky cracker!)
2/3 C. Shredded Sharp Cheddar
1/4-1/3 C. Shredded Parmesan
2 Tbsp. Melted (and slightly cooled) unsalted Butter
1 large egg
Preheat oven to 300.
Heat butter to "just melted" and place in a medium/large mixing bowl. Allow it to cool for 5 minutes, whisk in the egg until light and fluffy.
In a VERY dry blender (or food processor) add ALL remaining ingredients (Almond Flour through Cheeses). Pulse, scraping down sides occassionally, until the cheese is all finely ground and evenly distributed into the dry mixture.
Pour dry ingredients into the butter/egg mixture and stir together well with a fork until it begins to come together into a "dough". It will seem a bit oily, that's "OK". ;)
Cut two pieces of parchment the size of your baking sheet. Place one piece of parchment on your counter and press your "dough" into the center, flatten into a small rectangle shape. Place the second piece of parchment on top and using a rolling pin, roll until you have a nice even, thin rectangle. Check often, you may need to cut away edges and fill in very thin corners or areas, just pat those pieces into place and roll over the parchment paper gently. Try to keep the thickness as even as possible to prevent browning. I like to roll mine quite thin, about 1/8 inch.
Remove top piece of parchment and discard (or save for another batch!). Using a pizza cutting wheel (works best! But you can use a sharp knife if you have to), score into square crackers (I made mine about 1 inch square). Do not separate, just score.
Bake crackers for 30 minutes and check to see if they feel firm and are beginning to very lightly brown. The edges may brown more quickly, that's normal. Add additional time by 3 minute increments as needed (this will depend on your own oven). I baked mine for 33 minutes total.
Remove baking sheet to cooling rack and allow crackers to completely cool ON the pan. Once cool, slide crackers off of pan and parchment onto the cooling rack and gently break on score lines. Store in double ziplock bags on the counter. I've had these last up to a week, but they usually get eaten way before then! :)