This second cracker experiment wasn’t as successful as the first. I am also attempting to make a cheesey crackers, like a cheese-it. I found a baked cracker recipe and attempted to turn it into a dehydrator cracker to save the “rawness” of my cheese.
Recipe:
1 to 1 1/2 cup cheddar cheese, grated
1 cup almond flour (ground crispy almonds in coffee grinder)
1/2 tsp salt
1/4 tsp sage
1/4 tsp thyme
1/8 tsp cayenne pepper
4 Tb ghee
1/4 cup flaxseeds
1 cup water
Soak flaxseeds in water for a few hours. Blend flaxseeds and ghee in blender until goopy. Add this to the rest of the ingredients. Scoop out on dehydrator sheets and spread out a little bit to thin out. Dehydrate until flappable, dehydrate again until crispy.
At first I thought these were another winner. Tyler even gave them a B grade. However, as I kept eating them, they started not to be as great.
What I would do differently: I will dry this recipe again, but take out the herbs and cut down the ghee. I think they were too oily.
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