With hubby’s new diet I’ve really missed snack foods, especially crunchy things! And no, carrot sticks don’t cut it. I have found this recipe and it’s been a huge hit and it totally satisfies my need! Also since these crackers are made out of egg and nuts they are quite filling, so you really don’t feel the need to eat a lot of them and consequently they last longer! I’m not able to blow through them all in one sitting unlike a box of crackers!
These crackers are dry, so they definitely need cheese or some sort of dip or topping on them. We have found our favorite to be yogurt cheese with a little [amazon_link id=”B000ZD752S” target=”_blank” container=”” container_class=”” ]pickapeppa[/amazon_link] sauce. Now this the boys and I can make quite a dent!
First is the recipe for the crackers and then a quick tutorial on how to make the cheese! SO simple and it doesn’t take too much time!
Gluten Free Nut Crackers
Makes around 30-40 (depending on how large you make them)
2 cups (300 g) of mixed nuts (we used cashew, almonds, pumpkin seeds and flax seeds)
2 tbsp water
1 tsp sea salt
Top with: sea salt, anise seeds, nigella seeds or some other seeds of your choice
Preheat the oven at 360°F (180°C). Line two baking sheets with parchment papers. Mix nuts into flour in a blender. Add egg, water and sea salt and stir around with a wooden spoon until the mixture comes together in a quite stiff dough.
Divide the dough into two and place them directly on the parchment papers. I have found it VERY hard to roll out this dough. I found the easiest way to do it was to put the dough on the parchment paper on the cookie sheets and then use another small piece of parchment paper to press the dough out.
Use a knife or pizza cutter to cut them in slices or squares. Spray some water on them and top with the seeds. Bake for about 10 minutes. Always keep an eye on the oven, they burn easily.
Store them in jars or out in the open if you eat them within the first days.
Take as much yogurt as you would like. I usually do about 2 cups at a time and place it in the middle of a cheese cloth.
Hang the cheese cloth over the faucet with a dish to catch the whey. Let it hang at least 3-4 hours or longer if you want the cheese to thicken. Just place in a container and store in the fridge.
Reserve the whey. It has TONS of nutrients in it and can be used for all sorts of recipes. You will see what I add it too as I continue to add recipes. Add to dressings, ice cream, dishes with sauces, and LOTS more!
Put a little yogurt cheese on the crackers and top with a few spot of pickapeppa sauce and enjoy a healthy and filling snack!
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2 thoughts on “A Great Snack: Homemade Gluten Free Crackers and Yogurt Cheese”
I have been a willing taster in Bethanie’s household for years and I have to say, I LOVE this treat!!!