Cheesy Thin Crisps Recipe | Nutritional Therapy for IBD

Ingredients

2 cups almond flour

2 TBSP coconut flour

2 TBSP butter or coconut oil

5 tsp cold water

1 egg white

1 tsp salt

½ tsp baking soda

½ tsp mustard powder

1 cup cheddar, shredded from block

⅔ cup parmesan, shredded from block

sea salt or Fleur de sel, for garnish

200 grams almond flour

2 TBSP (30 ml) coconut flour

2 TBSP (30 ml) butter or coconut oil

5 tsp (25 ml) cold water

1 egg white

1 tsp (5 ml) salt

½ tsp (2.5 ml) baking soda

½ tsp (2.5 ml) mustard powder

235 grams cheddar shredded from block

60 grams parmesan shredded from block

sea salt or Fleur de sel, for garnish

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Dietary Therapies

SCD

mSCD

IBD-AID P1

MED

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Soy Free

Preheat your oven to 350°F (180°C). Line a large sheet tray with parchment paper and set it aside.
Gather and prep ingredients.
Set up your food processor with the standard blade attachment.
Add in almond flour, coconut flour, butter, water, egg white, salt, baking soda, and mustard powder.
Pulse 8-10 times or until dough forms.
Add in both kinds of cheese and pulse 5-6 more times or until combined.
Carefully remove the blade, and turn the dough out onto a large sheet of parchment paper.
Shape into a ball and flatten.
Place another piece of parchment paper on top and roll out to about ⅛ inch (0.3 cm) thick.
Using a pizza cutter or crimped roller cut into roughly 1-inch (2.5 cm) squares.
Gently transfer squares to your baking sheet in a single layer.
Using a toothpick, poke a hole in the center of each square so they don’t puff up too much.
Sprinkle them with sea salt or fleur de sel.
Bake for 13-15 minutes or until crispy.
Remove from the oven and cool completely before transferring to an airtight container. Enjoy!