Saturday, October 11, 2014
I found this recipe on Pinterest and these turned out way better than I expected. This was from Kalyn's kitchen. I made them yesterday and put them in plastic bags and popped them in the freezer. Today the boys wanted nachos. Usually I don't have any because.....well they are not good without corn chips. So I tried these. I piped the rackets in the cheese sauce instead of smothering chips in the sauce. Fantastic! These crackers held up nicely under the cheese sauce weight. Can you tell that I am excited about nachos again?!?
Please remember a few things before you get started, use room temperature cheddar cheese that is in a block. Do not use the already shredded variety, those just don't weld everything together. Make sure the almond flour is also at room temperature.
2 1/2 C almond flour
4 oz. cheddar cheese, grated
1/2 tsp salt
1/2 tsp baking soda
3 Tbl oil. (I used olive oil)
Preheat the oven to 350 degrees.
Mix the dry ingredients together, add the oil and eggs that have been whisked together, then add the cheese. Mix this up and then when it is all incorporated go ahead and knead it in the bowl with your hands.
Next use two pieces of parchment paper or waxed paper and put half the dough in between. Get out the roller and roll it thin. It should cover the bottom of a large cookie sheet. If you are using parchment paper I think it is okay to bake on the paper. Just take off the top piece. I used waxed paper so I oiled the cookie sheet and put the rolled dough directly on the pan. Sprinkle the dough with salt and cut it into squares. These taste a lot like cheezits so if you would like to make hem the same size, that's a great idea.
Bake for 15 minutes.
Let them cool right there I the pan if you used parchment paper, if you oiled the pan...you need to get them out of the pan or at least loosened right away.