Kickas.org Forums Treatments, Drugs and Alternatives Diet-Specific Recipes Cheddar crackers

This is the first recipe from the Healing Foods cookbook I've made and I'm quite impressed. It's the closest thing to "real" crackers you're ever going to get. I thought the recipe looked a bit daunting and the dough was in the fridge for 2 days before I finally got organised enough to pop it in the oven, but in hindsight it was really easy.

Ingredients:

200g (2cups) almond flour
200g (2 cups) sharp cheddar
1 tsp baking soda
1tsp dried thyme
1/4 tsp cayenne pepper
6 tbs cold water

Preheat overn to 150 C.
Line 2 baking trays with baking paper (I used alu foil and it worked too)

Mix almond flour, cheddar, baking soda, thyme and cayenne pepper. Add the cold water and mix to form into a flat dough. Cover and place into the refrigerator for 30 mins.

Take about 1 tsp of dough and roll each one into a ball and squeeze down with your fingers onto the prepared baking tray. Each cracker should be about 3 mm/1/8 inch thick and at least 2 cm/3/4 inch away from the next cracker.

Bake in oven for 1/2 hour until the edges start to brown (mine didn't really brown on the top). The crackers still need to look pale in the centre. Turn the oven down to 100C/210F. Take the trays out of the oven and let cool for 5 mins. Turn each cracker over (I forgot to do this and they were ok) and bake for another 1/2 hour. Turn the oven off and let the crackers sit in the oven until it has cooled down (als had not read this and just cooled them on a rack!). Take the tray out of the oven and let cool completely. Crackers should be slightly browned but still pale. It is important not to brown them beyond a faint golden hue as the crackers will not taste good.

Store crackers between kitchen paper in an airtight container.

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So I didn't read the recipe properly and I still liked them. Not flipping them over may epxlain why mine had just a slight bitter taste though. Will try another batch and flip them. But I really don't think the cooling in the oven is necessary... They're slightly crumbly, but hold together well. I had to stop myself from eating them all in one go and without topping. I'm going to buy some nice goats cheese to put on them tonight.

In this cookbook the dough is also used for making pizza base and savory pie/tartlet base.

Mmmmmmm - I thought I smelled something delicious in the air the other day...

I think a batch of these are going to be on my "To Do" list for tomorrow - my day off.

Louise

I can't wait until lunchtime today - I have a half batch of these cooling in the oven ATM - I will test them with the roma tomatoes that I slow-roasted..... I don't like the flavour of thyme, so I finely chopped a little fresh rosemary from the garden and sub'ed in mine.

If the biscuits are a bit crumbly, then my suggestion would be to substitute egg white for the water; increasing the binding agent would make them hold together more (and egg white is pure protein for those who need more substance in their diet).

I will let you know how much I enjoyed my lunch later!

Yum!

The strong taste of the slow-roasted tomatoes drowned out the delicious cheesy taste of the biscuits, so I ate a mouthful of one, then a mouthful of the other to double my pleasure!

I turned mine over, then left them in the oven to cool, to get them really dry and crispy - they weren't crumbly at all - quite *snappy* in fact.

Just cos I love to experiment in the kitchen I will make them with egg white next time and compare...

Thanks for the recipe Linella

These sound great, I love cheesey biscuits and I have missed them so much, great suggestions on the egg whites. I really miss just eating whatever takes my fancy like a really good sourdough.

Hey Georgina,

Maybe we should organise a meet-up...where's the 1/2 way point? Somewhere in the middle of the Nullabor, I guess!

Maybe you could bring the beer (Boutique, please...) and I will bring the cheddar crackers. Please don't don't say "sourdough" - that's a swear word these days.

(ahem) This is probably the peasant-in-me talking, but all this discusson just prompted me to have another try of those biscuits - I had one with a scrape of butter and some Vegemite (I'm an addict - that's why I miss toasted sourdough so much...) and it was DE-LISH!!!

Here's a piece of trivia for your partner - I used to go past the XXXX brewery twice a day whilst I was in secondary school. The smell was a tad overpowering some warm afternoons! At night if we were driving through Milton, there would be Johnnie XXXX lit up in neon with the schooner raised above his head, then when the neon flicked, it was at his mouth!

Thats sound great I will give you an order for the Queen Vic Markets. Love that place.
Cocklebiddy sounds good but if you like oysters then maybe ceduna but I will pass on the oysters. Can't do them

I made these this afternoon taste great, so good to be able to eat a biscuit. The adaption possibilities are endless. I have lots of ideas going. Thank you so much for providing the recipe.

So glad you liked them! I'm making another batch today to take camping. And I'll make them the right way this time! I'm already chuckling at the thought that I will defend them with my life from the other campers who will all be sharing their wheat crackers and chips. But I'll have to tell them that if they touch mine, I'll have no choice but to shoot them. Haha!

Yep - "I tell my family - touch this and I'll touch you - but it will hurt more!"

Of course, when I finished making the cheddar crackers, I made *them* a batch of sultana and cranberry rock cakes - they don't exactly 'go without'...

Have a great time camping - hope your joints cope OK without your comfy bed and chair...

Yesterday I bought Sandra Ramacher's SCD cookbook, because Bren (Smezma) made me look at the pic on the cover after I investigated the website.

I can't wait to have a bit of quiet time to drool over it and get inspired!