Scd Gluten Free Crackers

This is an adaptation on this recipe http://uclbs.org/recipes/bmc/suecrackers.php

• Ready In: 35 mins
• Serves: 6

Ingredients

• 3 3⁄4 cups  almond meal
• 1 1⁄2 cups parmesan cheese, grated
• 3⁄4 teaspoon baking soda
• 1  pinch salt
• 3  eggs
• 65  g butter, melted
• 1  cup cottage cheese, dry curd cottage cheese
• 3⁄4 teaspoon minced garlic clove

Directions

1. Preheat oven to 160 C (325 F).
2. Combine almond flour, cheese, baking soda and salt in a bowl.
3. Separately blend the eggs, butter, cottage cheese and garlic really well in blender. Add to almond flour and mix together.
4. Roll out dough between waxed paper until very thin, transfer to baking paper lined cooking tray and then run bread knife over it in a criss cross fashion to score breaking marks for crackers.
5. Bake for 8 minutes, turn then bake another 6 minutes until lightly brown. Separate crackers.
6. If storing these crackers they will need an extra baking after they are cooled so that they retain their crunch. Reheat oven to 95 C (200 F) bake for further 15 to 30 minutes.