Have you ever wondered how to make grain free crackers? These crackers are perfect for your first try at making some, because they are so easy and only take 45 minutes to make. The recipe is also easily tweaked to fit your diet restrictions.
When I was in high school we made these “Kaesestangerl” or crackers in cooking class. They were made: 1 part butter, 1 part cream cheese, and 1 part flour with grated parmesan and caraway seeds or paprika sprinkled on top.
I tweaked the recipe for these grain free crackers a little:
1/2 cup butter – regular butter, goat butter, coconut oil, or earth balance can be used.
4 ounces of cream cheese – regular cream cheese, goat cream cheese (Snofrisk contains cow’s cream), or nut cream cheese…. any of these will work. I have even been known to use chevre’s goat cheese occasionally when I don’t have any cream cheese on hand.
2 and 1/2 cups almond flour – I use Wellbee’s Almond flour
Toppings:
caraway seeds
optional – grated romano sheep cheese – if you want a cheesy flavor
As you can see it is very simple to make these grain free crackers Vegan or Paleo friendly.
- 2 and ½ cup almond flour
- ½ cup butter, goat butter, coconut oil, or earth balance
- 4 ounces cream cheese, goat cream cheese (Snofrisk contains cow's cream), or nut cream cheese
- Toppings:
- caraway seeds
- optional - grated romano sheep cheese
- In mixing bowl beat butter and cream cheese until blended.
- Add almond flour slowly and mix until blended.
- Divide dough in half set one aside. Shape into a rectangle and lay on sheet of parchment sprinkled with a little almond flour. Sprinkle a little almond flour on top of dough and cover with a sheet of parchment.
- Roll the dough into a rectangle about ⅛ inch thick or a little thicker.
- Remove the top paper. Cut the dough with a pizza cutter into squares and sprinkle caraway seeds on top. If you want cheesy crackers sprinkle some romano cheese over the dough.
- Slide the parchment with the dough on baking sheet.
- Repeat with other half of dough.
- Bake at 350 degrees for 20 minutes or until light golden brown. The crackers around the edge will brown more quickly so remove them to a cooling rack. Return the baking sheet to the oven to finish baking the remaining crackers.
- Let crackers cool completely before storing in an airtight container.
