homemade almond flour crackers with an old cheddar cheese flavour, perfect for snacking and dipping.
Snacks!! The reason for my existence. And they become increasingly more difficult to find or figure out when your diet becomes restrictive. You can no longer buy ready-made snacks, there are no box of crackers or granola bars to suit your needs, let alone a bag of chips! Alas, you will have to fend for yourself and make your own. Enter; homemade crackers.
I don’t mean to deter you from preparing your own snacks either. It’s actually not too difficult or time-consuming in the grand scheme of things you will inevitably be preparing on a grain free diet. These crackers come only require a handful of ingredients and they come together super quickly.
I also have a perhaps, even simpler cracker recipe on my site with this rosemary option.
Nonetheless these cheddar crackers really hit the spot and because they are cheddar, you can definitely eat them plain, or you can double up on the cheese and serve them with sliced cheese of your choosing.
I love making crackers with almond flour though, I do find it’s the best option for the crunchier consistency, but of course, it helps to spread out the batter as thinly as you can too. Nobody’s perfect though, and I always end up with edges that are ultimately thinner than the center, and so the edges will be those extra crispy crackers while the center pieces may be a bit thicker. This is just something to be aware of while you’re baking these crackers too – they do not need long to bake and if you neglect to check on them, things may go south quickly since they are thin!
As I mentioned, they do come together quickly, and then you’ll have a grain free appetizer ready to go (feel free to prepare it a day or two in advance, or better yet, prepare your batter early and leave it in the freezer until it’s time to make them). These crackers not only pair well with cheeses, they can also be your dipping accessory for any sort of homemade dip you can imagine. I love doing a homemade tzatziki with yogurt, shredded cucumber, lemon, olive oil, and a few spices. Alternately, you can always serve them as a little side with lunch, they also work well with soups, sandwiches and wraps.
Find the full recipe below, and let me know if you try making homemade crackers! Follow me on Instagram @grainfreee for more recipes and food inspiration daily!
A few more recipes if you’re looking for some yummy appetizer or snack ideas:
- ROSEMARY CRACKERS
- CHEESY CAULIFLOWER BREAD STICKS WITH SAUTEED CHERRY TOMATO “MARINARA” SAUCE
- BAKED PLANTAIN CHIPS
- ZUCCHINI FRITTERS
- EASY BROCCOLI SALAD
grain free cheddar crackers: ingredients
- 1 + 1/2 cup almond flour
- 3/4 cup shredded old cheddar cheese
- 1/2 tsp salt
- 1/2 tbsp coconut oil, melted
- 1/4 tsp apple cider vinegar
- 1 egg
grain free cheddar crackers: how to
- prepare your dough by mixing the almond flour, salt, and shredded cheddar together.
- add in the coconut oil, apple cider vinegar and egg, mixing until well combined.
- wrap the dough in parchment paper and freeze for 20 mins to harden a bit before you roll it out.
- roll out the dough by placing one layer of parchment paper on baking sheet, placing the dough on it, and adding another piece of parchment paper atop the dough – you want to roll it out in between the layers of parchment paper so you avoid sticking.
- once it reaches edges of the baking sheet as evenly as you can, take a knife and slice the raw dough horizontally and vertically to create little squares.
- place in a preheated oven at 350, and bake for 12 minutes. turn down heat to 330 and continue baking for 10 minutes, checking in between to avoid getting overly brown, as these will burn quickly because they are thin.
- remove from oven and allow the crackers to cool completely before breaking them up into the squares you previously cut. store in a container in the fridge for optimal freshness (unless you plan on eating them all right away)! serve with cheeses, dips, or eat plain.
grain free cheddar crackers
Ingredients
- 1 + 1/2 cup almond flour
- 3/4 cup shredded old cheddar cheese
- 1/2 tsp salt
- 1/2 tbsp coconut oil, melted
- 1/4 tsp apple cider vinegar
- 1 egg
Instructions
- prepare your dough by mixing the almond flour, salt, and shredded cheddar together.
- add in the coconut oil, apple cider vinegar and egg, mixing until well combined.
- wrap the dough in parchment paper and freeze for 20 mins to harden a bit before you roll it out.
- roll out the dough by placing one layer of parchment paper on baking sheet, placing the dough on it, and adding another piece of parchment paper atop the dough – you want to roll it out in between the layers of parchment paper so you avoid sticking.
- once it reaches edges of the baking sheet as evenly as you can, take a knife and slice the raw dough horizontally and vertically to create little squares.
- place in a preheated oven at 350, and bake for 12 minutes. turn down heat to 330 and continue baking for 10 minutes, checking in between to avoid getting overly brown, as these will burn quickly because they are thin.
- remove from oven and allow the crackers to cool completely before breaking them up into the squares you previously cut. store in a container in the fridge for optimal freshness (unless you plan on eating them all right away)! serve with cheeses, dips, or eat plain.