28 April 2014
I hope you all had a lovely, Spring weekend sharing with friends, visiting family, or even enjoying a bit of solitude. Over this past weekend we were lucky enough to spent some time with some friends and family. When people come to our house, cheese boards never seem far from reach. They are easy, versatile, and, well, delicious.
I love a good cheese board. Being grain-free I tend to eat cheese on its own, with some fruit, or pickled goods. Sometimes, though, a vehicle for softer cheeses and jams are must. I have adapted theses simple almond flour crackers from Danielle Walker's cookbook Against All Grain (which are great too!). Keeping with tradition of the way I cook on a daily basis, these are simple and tasty. Perfect for any cheese board.
sea salt & cracked pepper almond crackers.
Adapted from Against All Grain
2 cups almond flour
1/2 tsp. peppercorns
1 tsp. Maldon sea salt
1 TBL raw sunflower seeds
1 TBL raw pumpkin seeds
1 TBL extra virgin olive oil
1/4 cup water
- Preheat your oven to 350 degrees F.
- Place all of the ingredients in a food processor and grind until combined thoroughly. You should have a fairly lumpy dough where you can see bits of pumpkin and sunflower seeds.
- Remove the dough and form it into a ball with your hands. Place the ball between two sheets of parchment paper, then roll the dough to a ⅛ inch thickness with a rolling pin.
- Remove the top sheet of parchment. Use a pizza cutter to cut the dough into one large square, then into smaller squares. Save the scraps and re-roll it to get more crackers. Carefully transfer the parchment piece to a cookie sheet.
- Bake for 15 minutes, rotating the pan once, until golden. Let cool on a wire rack for 15 minutes, then carefully break the crackers apart.
- Store in an airtight container at room temperature for a couple of weeks.
happy eatings & cheers!