Sue's Lemon Pepper Crackers
Prep:
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Cook:
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Ingredients
2½ cups almond flour
1 cup + 2 TBSP parmesan cheese, freshly grated
⅛ tsp fine white pepper
½ tsp coarsely ground black pepper
½ tsp baking soda
pinch of salt
2 eggs
3 TBSP melted butter
¾ cup dry curd cottage cheese
2 TBSP lemon juice
1 tsp lemon rind, finely grated (rind of 1 lemon)
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250 grams almond flour
56 grams parmesan cheese, freshly grated
⅛ tsp (0.625 ml) fine white pepper
½ tsp (2.5 ml) coarsely ground black pepper
½ tsp (2.5 ml) baking soda
pinch of salt
2 eggs
3 TBSP (42 grams) melted butter
158 grams dry curd cottage cheese
2 TBSP (30 ml) lemon juice
1 tsp (5 ml) lemon rind, finely grated (rind of 1 lemon)
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Combine almond flour, cheese, pepper, baking soda, and salt.
- Blend eggs, butter, dry curd cottage cheese, and lemon in a processor or blender until very smooth.
- Add to almond flour mix and mix together.
- Divide into 4 parts and shape each into a log about 1½ inches (3.8 cm) in diameter and 6 inches (15.2 cm) long.
- Wrap in wax paper and freeze just until firm.
- Preheat oven to 325°F (163°C).
- Slice very thinly with a sharp knife and place on a well buttered pan.
- Regular bake in preheated oven at Preheat oven to 325°F (163°C) for 8 minutes.
- Turn crackers over and bake another 6 minutes (or convection bake in a preheated oven at 325°F [163°C] for 7 minutes).
- Turn crackers over and bake another 5 minutes or until golden brown.
- Remove from oven and allow to cool on the pan.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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