Cheesy Crackers

September 24, 2012 by Leanne Vogel June 13, 2015

There’s a new cheesy cracker in town and he’s better for your digestion, packs a mean nutrient punch, and is gluten-free to boot!

Ingredients

• 1 cup brown rice flour, plus more for the counter
• 1/2 cup white rice flour
• 1/4 cup arrowroot starch
• 2 tablespoons ground flax seed
• 3 tablespoons coconut oil, cooled
• 1 teaspoon dry mustard powder
• 3/4 teaspoon sea salt
• 150 grams soft unripened goat cheese
• 1/3 cup water + more if need be
• 1 tablespoons white wine vinegar

Instructions

1. Combine flours, oil, mustard powder, and salt in the bowl of your food processor. Using dough blade, pulse until combined and crumbly.
2. Add goat cheese and pulse again until combined.
3. Add water and vinegar, turn processor on and let it run for 20 seconds. Continue to add additional water, 1 tablespoon at a time until the dough forms into a ball at the side of the bowl.
4. Wrap dough and allow to chill for 1 hour in the fridge.
5. Remove dough from the fridge. Set on the counter and preheat oven to 325F. Line a baking sheet with parchment paper or a silicon baking mat, and get to rolling!
6. Separate the dough into two sections, wrapping and chilling the other section as you work on the first.
7. Roll dough to 1/4-inch thickness. Using a pastry cutting knife or cookie cutter, cut cracker-like shapes in the dough. Place on prepared cookie sheet with minimal spaces between each. Poke holes in the top of each cracker with a fork, if desired.
8. Pull out remaining dough, and repeat!
9. Bake in preheated oven for 18-22 minutes, or until crackers are just beginning to get golden.
10. Transfer to a cooling rack to cool completely.

Nutrition Information Per Serving