I’m experimenting with a new Paleo-friendly, low carb flour mix: Bob’s Red Mill Paleo Baking Flour. My first experiment -- these super yummy cheesy crackers have a nice spicy bite! By the way, if anyone’s paying attention… I might be a bit into cheese lately. :)
How To Make It
Ingredients:
8 oz. hand shredded sharp cheddar cheese
1/2 cup room temp salted butter
1 1/2 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 tablespoon mustard seed
1 1/2 cup Bob’s Red Mill Paleo Baking Flour
Mix the cheese, butter and Dijon mustard together. Separately, mix all the dry ingredients together (all the remaining ingredients). Next, in 3 or 4 phases fold the dry ingredients into cheese mixture.
Separate the dough into three balls. Take each onto about a 14 inch layer of plastic wrap. Roll the ball out along the plastic wrap. Wrap the cheese log completely and manipulate the log until it’s about the width of a quarter (I use my hands to roll it out until it gets to the size I want). Place the cheese logs in the freezer.
From here, preparation takes about 25 minutes. So, when you’re ready, pull a cheese log from the freezer and let it sit for about 10 minutes to let it soften a little. Pre-heat the oven to 375 degrees. Slice the cheese log into 1/4 inch disks. Place on cookie sheet (use a Silpat or parchment paper to avoid sticking) spaced at least 1/4 inch apart. Check after 10 minutes, they should be slightly brown around the edges. If they’re not, bake for another couple minutes or so.
Let them cool and enjoy the cheesy yumminess!