I've angered the camera gods, yet again, and left my camera at a Christmas party. The hosts, my husband's grandparents, split for a retirement home a few days later. Retrieving the camera may take awhile...
Anyways, here's a savory little bite. The flecks of dried carrots, celery and dill make these crackers quite lovely.
Savory Vegetable Dill Crackers (SCD)
2 cups Almond Flour
6 oz Mild Cheese, grated (I use Alta Dena Goat Cheese, it's very similar to an extremely Mild Cheddar)
2 TBSP Vegetable Seasoning
1/2 to 1 teas. Onion Powder
1 teas. Dill, dried
1/2 teas. Sea Salt, plus more for tops
1/4 cup Water
1 TBSP Olive Oil
Parchment Paper, Food Processor, Rolling Pin, Spatula, Cookie Sheets
Oven 325 Degrees
In a food processor, combine almond flour, cheese, seasoning, spices and salt. Pulse until cheese is well broken down. Add water and oil and pulse until a dough ball forms. You may need another teaspoon of water.
Divide dough into two balls. Place each ball between two sheets of parchment paper and roll thin. Place onto a cookie sheet, then peel off top piece of parchment. I have found that the edge of a rubber type spatula is the best tool for scoring. Score into 2" x 2" squares or diamonds. Sprinkle with sea salt. Bake for about 20 to 25 min. Once they begin to brown they can burn easy so keep an eye on them towards the end. Also, I use aluminum baking sheets. If you are using darker pans you may need to adjust the temperature and time.