Sue's Salt and Vinegar Munchies

Ingredients

2½ cups almond flour

1 cup + 2 TBSP parmesan cheese, freshly grated

½ tsp baking soda

pinch of salt

2 eggs

3 TBSP melted butter

¾ cup dry curd cottage cheese

½ cup 10% white vinegar reduced to ¼ cup (or 1 cup 5% vinegar reduced to ¼ cup.)

Non-iodized salt (kosher or pickling salt)

250 grams almond flour

56 grams parmesan cheese, freshly grated

½ tsp (2.5 ml) baking soda

pinch of salt

2 eggs

3 TBSP (42 grams) melted butter

158 grams dry curd cottage cheese

120 ml 10% white vinegar reduced to 60 ml (or 237 ml 5% vinegar reduced to 60 ml.)

Non-iodized salt (kosher or pickling salt)

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Soy Free

Combine the cheese, almond flour, baking soda, and salt.
Blend eggs, butter, dry curd cottage cheese, and vinegar in processor or blender until very smooth.
Add to almond flour mix and mix together.
In order to get an intense vinegar flavor without adding too much liquid, I reduce the vinegar.
I use white pickling vinegar (10%) but you could use regular white vinegar (5%) and reduce a greater amount (see Ingredients).
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 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 immediately sprinkle them very liberally with salt and shake the pan so both sides of the crackers are salted.
Allow to cool on the pan.