These are our favorite crackers. They are so delicious and easy to make with just a few ingredients, equal amounts of blanched almond flour, shredded Gouda cheese, a little sea salt and cold water, I use 2 TBL of water. Because of blogging etiquette I need to send you to Maria’s blog for the recipe because I have not changed it. I do have some helpful hints though as I make them every week.
To keep the cost down I buy the Gouda in a two pound wedge at Costco. I shred it all in my food processor and freeze it in individual zip lock sandwich bags. Since cheese is a little variable when measuring I like to weigh it. I determined 1 ½ cups of shredded Gouda is 4.5 ounces.
I don’t separate the dough into two balls. I roll all of the dough between parchment papers until thin. I fold the edges of the parchment, with the dough that is too thin on the edges, so that my edges are straight and not too thin, so that it will not burn. My square is 11 ½” x11 ½.” I bought a pizza cutter, it is much easier to cut the crackers with than a knife. I bake the crackers at 350 degrees for 17 to 20 minutes, until golden brown. While warm I recut the crackers on the lines. I leave the crackers out to crisp up overnight then I put them in our cracker jar which is on the counter. One batch makes about 56 crackers.
To keep the cost down I buy the Gouda in a two pound wedge at Costco. I shred it all in my food processor and freeze it in individual zip lock sandwich bags. Since cheese is a little variable when measuring I like to weigh it. I determined 1 ½ cups of shredded Gouda is 4.5 ounces.
I don’t separate the dough into two balls. I roll all of the dough between parchment papers until thin. I fold the edges of the parchment, with the dough that is too thin on the edges, so that my edges are straight and not too thin, so that it will not burn. My square is 11 ½” x11 ½.” I bought a pizza cutter, it is much easier to cut the crackers with than a knife. I bake the crackers at 350 degrees for 17 to 20 minutes, until golden brown. While warm I recut the crackers on the lines. I leave the crackers out to crisp up overnight then I put them in our cracker jar which is on the counter. One batch makes about 56 crackers.
Regular goldfish crackers contain partially hydrogenated vegetable oil also known as trans-fats. These factory made fats are so bad for our health. Unfortunately our body sees them as a fat instead of the toxin that it is. It crams this toxin into our fat cells which blocks our bodies use of essential fatty acids. This can lead to cancer, obesity, birth defects and many more health problems. We avoid eating partially hydrogenated vegetable oils and stay away from all vegetable oils, opting for healthier coconut oil, olive oil and organic butter. These crackers are more delicious than regular goldfish or cheese crackers and so easy to make. Our Grandson loves these, he calls them “cheese cookies.” Click here for the recipe.
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