Yields: 80-90 yummy crackers
2 cups Organic old cheddar cheese
1/4 cup organic butter (room temperature)
1/2 cup almond flour
1/2 cup GF all-purpose flour
6 dried figs
1/2 tsp sea salt
1/2- 3/4 tsp cayenne pepper
These are not low carb but my gluten free audience love them!
In a food processor, pulse the dried figs until little pieces appear
Add the butter and shredded cheese and pulse together
Add the rest of the ingredients and pulse until the dough turns into little balls and everything is well combined.
Turn the dough over on a cutting board and form a large ball.
Separate the ball into two and begin to roll one of the balls into a long cylinder, about 5" long and about 1 1/2” tall.
Wrap each cylinder in plastic wrap and allow the dough to chill for about 2 hours.
At this point you could freeze the dough for later use. Just remember to defrost and slice the crackers before baking.
After the dough has chilled, cut the cylinders into 1/4” slices (you should get about 40-45 in each cylinder) and place onto a parchment paper lined baking sheet
Bake these yummy, crispy crackers for 6-8 minutes, until you smell their deliciousness and that they look cozy and golden brown.
Bake 350 degrees Fahrenheit convection for 6-8 minutes (until golden brown and you smell the cheesy goodness!) * It will take a little longer in a regular oven at 350 degrees Fahrenheit, maybe 10-12 minutes.
Cook Outside the Box
Serve these crackers with my Tomato Chilli Jam and sometimes some double smoked bacon. Oh yaaaaaaa!