Chips & dip are back on the menu for low-carb and gluten-free eaters, with these tasty cheese & herb crackers made of cheddar and almond meal.
Recently I was chatting with a friend who is in the middle of planning her wedding (Hi Helen!). I told her my number one piece of wedding planning advice is STAY AWAY FROM PINTEREST. Wedding Pinterest is a sneaky beast that will try to trick you into believing you need all manner of custom, monogramed, personalised nonsense – which is ALL LIES. It got me wondering what some of the most OTT Pinterest wedding trends are right now, which led to a Google deep dive that ended up here:
Yep. Wedding Therapy Llamas. Surely this article is an anomaly and wedding llamas are not a thing, I thought to myself. Alarmingly, a Pinterest search suggests otherwise. So if you’re planning a wedding right now and there’s not a llama line in your budget, you’d better do some serious re-prioritising, lest you be judged by all your guests.
Today’s recipe has absolutely nothing to do with llamas or weddings, but it does offer a solution for gluten-free and/or low-carb eaters who want to get in on the chips & dip. No longer will you be relegated to the carrot and celery sticks when everyone else is snacking on garlic pita crisps.
Even if you are gluten tolerant, these crackers would make an excellent addition to a cheeseboard or snack platter. Serve with hummus, salsa, guacamole, or more cheese (yes this would amount to cheese on cheese, but if you think that’s a problem we probably wouldn’t get along). The pictured dip is a smoky baba ghanoush hummus that I’ll post the recipe for later (here’s the link).
- For best results, grate the cheese yourself. Pre-grated cheese often contains potato-starch or other anti-caking agents which affect the way the cheese melts. Use mild cheddar or edam, which melt better than mature cheddars.
- The specified cooking times are guidelines only – your oven may run warmer or colder and have hot patches, so judge the readiness of the crackers by colour.
- You may find you need extra ground almonds to get the right consistency depending on the size of the egg used, so make sure you have extra on hand.
- Experiment with different combinations of herbs and spices. Sesame seeds, smoked paprika and cracked black pepper would all make tasty additions.
- 200 g mild cheddar cheese
- 1 tbsp cream or milk
- 140 g ground almonds
- 1 medium egg whisked
- 1 tsp flaky sea salt
- 1 tsp garlic granules/powder
- 1.5 tsp dried rosemary
- 1.5 tsp dried thyme
Preheat oven to 170ºC, fanbake.
Grate cheese, and add to a medium saucepan with the cream. Melt over a medium heat, stirring until smooth.
Remove from stove and mix in 100g of ground almonds. Beat in egg, salt, garlic and herbs.
Add remaining 40g of ground almonds and combine, adding more if required until the mixture reaches the consistency of a wet dough.
Line a large rectangular oven tray with baking paper, or a silicone baking mat. Tip dough out onto the mat, and place another sheet of baking paper (or second silicone mat) on top.
Roll the dough out to a rectangle measuring approx. 23x36cm. Ensure it is of even thickness.
Peel off the top layer of paper/mat and prick the surface of the dough all over with a fork. Bake in the centre of the oven for 10-12 mins until the surface is evenly golden (rotate half way through to ensure it browns evenly).
Remove from the oven, and cut into the desired final shape and size. Mine yielded 26 triangle shaped crackers.
Gently flip the crackers so the golden side is facing down, and return to the oven for a further 5-7mins until golden.
Remove from oven, and leave for 5mins before transferring to a cooling rack. Store in an airtight container for 2-3 days.