Here is a great "gluten free" cracker that is WAY better for you than anything coming from a box. If the first ingredient is RICE FLOUR, stay AWAY.
I love making these to take camping. They pack well and no additional cheese needs to be packed along; these are SO flavorful! They also make a great addition to a side of veggies.
1/4 cup butter, softened at room temperature
8 oz crumbled blue cheese
1 1/2 cup blanched almond flour
1/2 cup finely chopped walnuts
Pinch of Celtic sea salt (optional)
In a large mixing bowl, use a mixer to beat butter and cheese until smooth. Add almond flour, and salt and mix until well-combined. Dump the dough onto a piece of parchment or a greased piece of plastic wrap, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat the oven to 350 degrees F.
Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature. Makes 18 servings (36 crackers).
NUTRITIONAL COMPARISON (per serving):
Traditional Nut Thins = 130 Calories, 2.5g fat, 3g protein, 23 carb, trace fiber
“Healthified” Nut Crackers = 145 calories, 12g fat, 6g protein, 2.6 carb, 1.2g fiber
This recipe was inspired by Ina Garten.
