I’m on a cracker hunt – a hunt for delicious cracker recipes that use nut flour, or other non-glutenous flour, or something healthy and non-traditional, if you know what I mean. There’s nothing like a good cracker to support creamy goat cheese, a slice of smoked salmon, or a generous scoop of creamy dip.
And we have among us a cracker addict. Not a crack addict. Not me – I’m just saying.
I love cheese. Not everyone loves cheese, or they only like certain cheese served a certain way, but sometimes you don’t even know there is cheese in a cracker. I don’t taste the cheese in these crackers, but then again I love cheese, so it could be that I just have a high threshold for cheesy food.
In any case, here is a cracker recipe that I adapted from one of my favorite cookbooks, Grain-free Gourmet.
Sesame Dijon Crackers
- 2 1/2 cups of almond flour
- 1/4 cup of sesame seeds
- 1 1/4 cups of grated Parmesan cheese (I use ground or grated – either seems to work)
- 1/2 teaspoon of salt (you can go to 1/4 teaspoon to reduce the salty taste)
- 2 eggs
- 1/4 teaspoon of garlic powder
- 3/4 cup of dripped yogurt, cottage cheese, or other soft creamy cheese
- 2 tablespoons of Dijon mustard
- extra sea or Kosher salt to sprinkle lightly on the crackers before baking (optional)
Note To create a cracker with a spicy snap, add 1/4 teaspoon of Cayenne pepper.
- In a large mixing bowl, add the dry ingredients so they are well blended.
- Combine all the wet ingredients and blend, process, or mix by hand until the mixture is smooth.
- Add the wet mixture to the dry mixture and blend well by hand (spoon that is).
- Divide the dough into two parts and shape each into a log. I lay out a piece of plastic wrap and place the dough on it. Then I roll the plastic around the dough and shape it into a log. You could also roll the dough to slip it into a paper towel tube and then shake the tube until the dough is evenly distributed.
- Place in the freezer for at least 4 hours, or until the dough is frozen enough to slice it without it getting mushy. If it gets mushy, put it back in the freezer for about 10 minutes and then take it out.
- Preheat oven to 325 degrees F.
- Prepare baking sheets with parchment or butter, and place the cracker slices on the sheets. They will not spread so you can place them close together. If you like crackers salty, sprinkle them with some salt.
- Bake for 10 minutes, or until they are browning on the edges a bit.
- Take the sheets out of the oven and turn the crackers over.
- Place them back in the oven for another 10 minutes, or once they are browned.
- Take them out to cool and reduce the oven to 175 degrees F.
- Once the crackers are cool, place them in the oven for about 1 hour. Cool and store in an airtight container.