Cheese and crackers. It’s a match made in heaven. Even saying “cheese and crackers” conjures thoughts of relaxation, celebration and convivial times with friends and family.
Let’s face it, cheese and crackers are a wonderful way to end the day, especially when served with a glass of wine or your preferred adult bev. Or a perfect way to commence a dinner party. Or an excellent afternoon snack, with or without wine.
But I’ve always bought crackers. The one time I tried to make some, it was a disaster and I have never tried again until now.
I made a batch of homemade crackers using six ingredients and I am very, very pleased. In fact, even David thinks I’ve hit upon something.
And they are made without using a single ounce of flour. That’s what is most impressive. The recipe calls for blanched almond flour or blanched almond meal (it’s the same thing, but is called by different names) which is just finely ground almonds.
Pure, unadulterated protein.
A good + good for you cracker that tastes absolutely delicious and can be made in 30 minutes.
The moral to the story, obviously, is if at first you don’t succeed, try again.
Herb and Parmesan Crackers
- 1 3/4 cups blanched almond flour
- 1/2 teaspoon kosher or sea salt
- 3 tablespoons chopped herbs such as rosemary, thyme and oregano or a combination of these
- 1 tablespoon olive oil
- 1 egg
- 3 tablespoons grated Parmesan cheese optional
In a large bowl, combine the almond flour, salt and herbs.
In a small bowl, beat the egg well and then add the olive oil and beat a little more until combined.
Add the wet ingredients to the almond flour mixture and stir until thoroughly combined.
Gather the dough together and roll into a round disc. Place between two sheets of parchment paper and roll to 1/8" thickness.
Remove the top piece of parchment and transfer the bottom piece with the rolled out dough onto a baking sheet.
Cut dough into 2" squares with a knife or pizza cutter, or cut into whatever shapes you desire. Alternatively, you could bake the crackers whole and then break them into rustic pieces after they are baked and cooled.
Using a microplane grater, grate Parmesan all over the top of the crackers or simply sprinkle already grated Parm over the top.
Bake at 350 degrees for 20-25 minutes or until golden. Be sure and watch the crackers during the cooking process and rotate the baking sheet every 7 minutes or so to prevent hot spots.
Let the crackers cool on baking sheet for 30 minutes and then serve. I think your friends and family will be quite impressed knowing that they are eating homemade crackers...hey, I even impressed myself.