Monday, January 9, 2012

Gluten Free Cayenne Cheese Coins

Here's a thick cheesy cracker with just a hint of kick; a great appetizer to nibble and equally nice with a bowl of tomato soup.  On this cold and rainy day they sounded especially good.

High protein and low in carbs they are perfect to take along in a backpack or bag for a quick snack that will hold you over. The cayenne pepper isn't hot; just flavorful.

Make sure to mix everything very well so the flavors are evenly distributed and let the dough rest a few minutes before shaping. Letting the flax meal absorb as much of the water as possible will help make the dough easier to pat out and shape.

Gluten Free Cayenne Cheese Coins
Preheat oven to 350 degrees; prepare 2 baking sheets with parchment paper.

In a mixing bowl combine the following:

2 cups Almond Meal
1/2 cup Finely Milled Golden Flax Meal
8 ounces Mild Cheddar Cheese, finely shredded
3/4 teaspoon Sea Salt, fine grind
1/4 teaspoon Cayenne Pepper
1/2 cup warm water

Mix well using a spoon first and then gather the dough in your hands to form a ball.  Let sit for at least ten minutes for ease of handling.

You can shape the crackers into coin shapes by teaspoon full  and set on the parchment paper lined sheets.   You can also pat half of the dough onto each parchment paper lined sheet into rectangles about 1/3" thick and cut into one inch squares.  Whether circles or squares they'll take the same amount of baking time.

Bake for approximately 35 minutes. I flipped mine at the halfway point and let them barely brown. They'll be a little soft right out of the oven but will crisp a bit as they cool.

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