Making a good cracker is no easy task when you are not using flour or other grains. Obtaining a tasty, crunchy cracker using almond flour is the goal I was after and I think I have one. These Parmesan crackers remind me of Cheez-It crackers.
After making a tart shell I realized that the dough might also make a good cracker. I’m now
thinking that there are a number of dry, hard cheeses, like Parmesan, that would work well with this recipe, but I haven’t tried any yet. Stay tuned.
These also serve well as croutons – just break them up a bit and place them in a salad or in a bowl of soup. I can’t keep these around too long, but they store well in a sealed container at room temperature, or you can refrigerate them.
Some folks tell me that almond flour goods taste mealy, and these might be the case for some. I don’t mind the texture, but just a warning to those who are sensitive to that texture. I’m going to try a recipe adding eggs next time to see if it changes the texture. Baking with nut butter instead of nut flour definitely removes any grainy texture, as in the case of the brownies.
Parmesan Thyme Crackers
- 1.5 cups blanched almond flour
- 1.5 cups Parmesan, grated
- 1/4 teaspoon salt
- 1/2 teaspoon dried thyme
- 3 tablespoons water or as needed to hold the dough together
- Preheat oven to 350 degrees F.
- Combine all the ingredients, except for the water, in a bowl and blend well, or place all the ingredients in a food processor and process until well blended.
- Add the water to the mixture and blend until the mixture forms a ball of dough. Only add enough water to hold it together - avoid making it too moist.
- Place the dough on a Silpat baking mat or other non-stick baking surface (such as parchment paper) and top it with a piece of parchment paper. Roll the dough out until it is thin enough to be a cracker (about 1/8 to 1/4 of an inch in thickness).
- Score the flattened dough with pizza cutter or knife to make square crackers and place them on a cookie sheet. Bake for 25 minutes, or until the crackers are browned on the top. They are crunchy when they are browned on top. They also brown on the bottom. Don't be afraid to brown these, they don't burn that easily.
- Cool and enjoy!