gluten freehealthy eatingsnacksvegetarian

Parmesan-Herb Crackers (grain-free)

By February 9, 2017 No Comments

I don’t do well with most dairy. I found that out a few years ago, and experimented back and forth with what’s ok and what makes my body revolt. Straight up milk is out of the question unless it’s raw milk. So I had switched to almond milk, but – yuck – was that stuff gross! You can ruin a perfect milk & cookie moment with that. So I tried making my own, which turned out to be super easy – – – link to Almond Milk Recipe – – –  and tastes sooooo much better.

After making your own almond milk you’re left with a good amount of almond pulp. I didn’t want to throw it away, so I looked for clever uses and came across a cracker recipe and tried it. I loved those almond-pulp crackers so much that I decided to craft my own variety and since I still love cheese, especially Parmesan, I tinkered around with it to make these little munchies.

The combination of fresh, fragrant herbs together with the saltiness of the parmesan, and the nutty almonds is absolutely perfect. Pair them with some thinly sliced prosciutto and fresh, seasonal fruit and you have yourself a fancy little appetizer platter for your next party.
If you don’t make your own almond milk, and therefore don’t have a freezer full of leftover pulp, don’t fret. Just use ground almonds instead but add a couple of tablespoons of cold water to the dough until it’s sticky enough to keep its shape when pressed between your fingers.

Print Recipe
Parmesan Herb Crackers Yum
Prep Time 10 minutes
Cook Time 35 minutes
Servings
crackers
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
crackers
Ingredients
Instructions
  1. Preheat your oven to 350 degrees and prepare 2 sheets of parchment paper (each the size of a cookie sheet).
  2. Add all the ingredients to your food processor and pulse for 10-15 seconds.
  3. Take the dough out and press it into a flattened ball, then put it between the 2 pieces of parchment paper.
  4. Carefully roll out the dough between the 2 papers so you get a rectangle about 1/8th of an inch thick. Check on it throughout and push it back together if big cracks form. This take a little patience and mindfulness but that’s what we do here. Don’t rush things.
  5. Using a pizza cutter or a big Chef’s knife, cut the rectangle into 1x2” pieces or however big you want the crackers to be. Don’t make them too small though as they’ll be a little brittle.
  6. Bake the crackers for 15 minutes, and then rotate the sheet and bake for another 10 – 15 minutes.
  7. Remove the end pieces before they brown too much. Maybe you have to spread the crackers apart a little bit halfway through baking to get the center pieces baking evenly. Again, mindful cooking may take a little longer but will reward you with less ruined meals.
  8. Once golden brown, remove the crackers and let them cool completely to harden. They can be stored in an airtight container for up to 10 days.
Share this Recipe


About Ulla Schindler

Ulla is a holistic health coach, mom, wife, career changer, and the owner of themindfulplate.com where she teaches people how to start and sustain a healthy lifestyle so they can confidently shop, cook, and eat for a healthier body, mind, and planet. Ulla graduated from Bauman College, and lives in Hollywood, FL with her husband and two kids.

Leave a Reply