SAVORY AND SOFT CHEESE CRACKERS
I remember my first struggles with the Specific Carbohydrate Diet all too well. Although symptoms started improving within a couple of weeks, I had a new symptom that was tough to overcome: I always felt hungry and had a hard time satisfying my hunger. What really helped with the cravings were nuts and almond flour. It did not solve the problem entirely but helped tremendously and I could handle the rest with my willpower. Especially hearty recipes that included almond flour such as cheese crackers and cheese bread were my go-to foods in the early days. My favorite bread was the cheese bread from Elaine Gottschall’s book ‘Breaking the Vicious Cycle’ and the cheese cracker recipe from Sandra Rammacher’s book ‘Healing Foods, Cooking for Crohn‘s’. The craving days are long gone, but I still enjoy baked goods made with almond flour occasionally.
With this recipe, I tried to recreate one of my former favorite shortbread-like soft cheese crackers. I used Gruyère cheese because I like the strong taste but you can easily use other aged cheeses such as cheddar or Emmental cheese. The almond and coconut flours replace the regular flour and the cream is fermented to ensure that it is lactose free.
These hearty cheese crackers work great with soups or as an evening snack to beat the cravings. On special occasions, I enjoy them with a glass of wine.
INGREDIENTS
1 cup almond flour
2 tbsp coconut flour
1/4 tsp baking soda
3 tbsp soft butter
1 egg yolk
1 1/2 cups shredded Gruyère cheese
1/8 cup heavy whipping cream (I ferment the heavy whipping cream to make it easier to digest)
pinch of sea salt
1 egg yolk to brush on crackers
ground paprika
INSTRUCTIONS
Add the butter, one egg yolk, and fermented heavy whipping cream to a mixing bowl and mix until well combined.
Add almond flour, coconut flour, and baking soda and mix until combined.
Add the Gruyère cheese and knead everything into a dough. Using a rolling pin, roll out the dough until it’s 1/4” thick. Cut out your favorite shapes using cookie cutters. Place onto a parchment lined baking sheet.
Using a pastry brush, brush the crackers with egg yolk. Dust with ground paprika.
Bake at 350 °F for 8 to 10 minutes. Remove from the oven and let cool completely.
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My name is Ulrike. I created this website to share my dietary approach to natural healing and delicious sugar, grain, and lactose-free recipes. I found that, provided with the right nutrition, the body itself is one of the greatest healers.
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