Cheesy Spicy Low Carb Crackers
/I’m experimenting with a new Paleo-friendly, low carb flour mix: Bob’s Red Mill Paleo Baking Flour. My first experiment -- these super yummy cheesy crackers have a nice spicy bite! By the way, if anyone’s paying attention… I might be a bit into cheese lately. :)
Yield: 8
Cheesy Spicy Low Carb Crackers
I’m experimenting with a new Paleo-friendly, low carb flour mix: Bob’s Red Mill Paleo Baking Flour. My first experiment -- these super yummy cheesy crackers have a nice spicy bite!
Prep time: 25 MinCook time: 10 MinInactive time: 10 MinTotal time: 45 Min
Ingredients
Instructions
- Mix the cheese, butter and Dijon mustard together.
- Separately, mix all the dry ingredients together (all the remaining ingredients).
- Next, in 3 or 4 phases fold the dry ingredients into cheese mixture.
- Separate the dough into three balls. Take each onto about a 14 inch layer of plastic wrap. Roll the ball out along the plastic wrap. Wrap the cheese log completely and manipulate the log until it’s about the width of a quarter (I use my hands to roll it out until it gets to the size I want). Place the cheese logs in the freezer. Wait an hour or save them for weeks.
- When you’re ready, pull a cheese log from the freezer and let it sit for about 10 minutes to let it soften a little.
- Pre-heat the oven to 375 degrees.
- Slice the cheese log into 1/4 inch disks. Place on cookie sheet (use a Silpat or parchment paper to avoid sticking) spaced at least 1/4 inch apart.
- Check after 10 minutes, they should be slightly brown around the edges. If they’re not, bake for another couple minutes or so.
- Let them cool and enjoy the cheesy yumminess!