The ratio for this recipe for Parmesan crackers and croutons is so simple: equal amounts of almond flour and Parmesan, a bit of salt, a bit of water to hold it together (no egg needed), and any seasonings you prefer.
I created this recipe as a crouton for salads, and it turns out it’s great as a snack or in soups too. It is closely related to my Parmesan cracker recipe, except that I score it differently and add garlic powder.
Careful with these. They’re easy to munch on. I keep them concealed until ready to serve or eat.
Some other flours will work, such as buckwheat, and grain-based flours. But not coconut, as we found out in the comments.
Parmesan Croutons & Crackers
- 1.5 cups Parmesan cheese, grated
- 1.5 cups almond flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme optional
- 3 tablespoons cold water to hold the dough together
- Preheat oven to 350 degrees F.
- Pulse all the ingredients (except for the water) together in a food processor or blender.
- Add the cold water to the dough, a bit at a time, until the mixture is holding together well enough to work into a ball or two.
- Separate into two balls of dough, and place each ball on a Silpat, parchment paper, or other non-stick surface (which you will transfer to a baking sheet). You can roll it all on one sheet, but I find it easy to do it on two sheets. And two sheets bake more evenly.
- Roll each dough ball out until flat and about 1/8 to 1/4 inch in thickness.
- Using a pizza cutter or knife, score the dough into squares, so you have squares that are the size of croutons (the size you like, that is).
- Bake for 25 minutes, or until croutons are browned. The darker, the crunchier.