it is may… and along with its flowers (or a possible snow flurry on thursday if you live near me – seriously?) may brings with it the honor of celiac awareness month.
be sure to check out national foundation for celiac awareness‘ page to see what events, activities and information they have included in celebration of this month.
but first… today i took on a favorite in my family. my people love cheese crackers. cheddar bunnies, goldfish, cheez-its… all of them. my son, as all good-ol’ american kids do, loves to snack on them. my husband, who typically limits his carbohydrates with iron-clad restraint, will down an entire bag of cheese crackers with a glass of milk if unsupervised.
i’ve not had one cheese cracker in over 6 years… until today.
not only are these crackers gluten-free, but also grain-free. and because they’re made of almond flour and some whey protein, at least snacking on too many of these means a little bit of added protein too.
best of all, i got two sets of thumbs up from my cheese cracker enthusiasts! too bad i have to share… now, i can’t stop eating them.
Grain-Free Cheese Crackers
- 105 grams (about 3/4 cup) almond meal (i used trader joe's)
- 105 grams (about 3/4 cup) tapioca flour
- 1 tablespoon whey protein
- 1 teaspoon salt
- 1/4 teaspoon onion powder
- 1/8 teaspoon turmeric
- 1 1/2 cups shredded Cheddar cheese
- 1/4 cup chilled butter, cut into small pieces
- 3 tablespoons ice water
- Combine first 7 ingredients in the bowl of a food processor; pulse until well-combined. Add butter and pulse until mixture looks like coarse meal.With processor running slowly add ice water until mixture forms a ball.
- Remove dough onto large piece of parchment. Cover with another large piece of parchment and roll dough into a large rectangle, about 1/8-inch thick. Place on a baking sheet. Chill dough for 1 hour.
- Preheat oven to 350°. Remove top layer of parchment and discard. Cut dough into 1-inch squares with a pizza cutter. Poke a hole in the center of square with a toothpick, if desired. Separate squares on parchment so no squares are touching. Bake at 350° for 20-22 minutes or until edges are barely browned. Allow to cool; store in airtight container.