This is a recipe for paleo black pepper and cheese crackers. This recipe is not my own. I bought Peter Reinhart’s The Joy of Gluten-Free Sugar-Free Baking from The Book Depository recently. This book contains “80 Low-Carb Recipes That Offer Solutions for Celiac’s Disease, Diabetes, and Weight Loss”. Now Peter Reinhart is an expert bread baker who has written many books about bread making, including “The Bread Baker’s Apprentice”.
In his introduction, he said that had been overweight for 20 years. He weighed 214 pounds at the start of the writing the book but within two and a half weeks of eating a low-carb diet, he lost 14 pounds. He keeps his carb count to under 120 grams a day and sugar to about 15 grams a day.
His recipes rely a lot of nut flours and sugar substitutes. I’m not very keen on sugar substitutes after my disasterous Stevia experiment. So I chose a savoury recipe as my first since it would require little sugar.
This is what the final outcome is supposed to be like. Mine didn’t turn out so well shaped because I didn’t have any pizza or cookie cutters but the taste was still excellent. Even my mum said it was really good and she didn’t notice it was flour free.
Here are the ingredients:
Preparation time: 15 minutes
Baking time: 30-35 minutes
- 1.5 cups almond flour
- 0.25 cup/1 oz shredded or grated cheese (I chopped up camembert cheese)
- 1 tsp maple syrup or honey
- 0.5 tsp baking powder
- 0.25 tsp salt
- 0.5 tsp ground black pepper
- 0.5 egg
- 1 oz/28g olive oil
- 0.5 egg
- 1 tbsp water
- Preheat the oven to 150 degrees celcius.
- Combine almond flour, cheese, sweetener, baking powder, salt and papper. Whisk until well mixed.
- Combine the egg and olive oil. Whisk until well mixed.
- Add the flour to the egg and olive oil mixture. Stir with a large spoon. The dough will be stiff.
- Scrape down the sides of the bowl and form into a ball. It should feel like a stiff, playdough-like dough.
- Mist two pieces of parchment paper with spray oil.
- Place the dough between the two oiled surfaces then use a rolling pin to roll and flatten the dough until slightly thinner than 1/4 inch.
- Gently peel back the top piece of parchment and cut the crackers.
- Peel the cut pieces off the parchment with your hands or a spatula and transfer them to the prepared pans. They won’t spread so you can position them quite close without touching.
- Make the egg wash, brush the mixture over the crackers.
- Sprinkly any additional toppings after the egg wash (I added dried parsley to some of my crackers)
- Bake for 15 minutes, then rotate the pans and bake for another 15-20 minutes.
- Transfer to a wire rack. The crackers will get crispier as they cool.