I…kind of can’t stop eating these things. They are delicious by themselves, but also pretty good with a little cheese between two, like a mini-sandwich. I’ve experimented with the flatter version, too. While good, they are not very cracker like, and not very sturdy when dipped.
½ cup flaxseed, ground
4 tablespoons unsalted butter, melted (can use coconut oil)
2 cups grated Cheddar cheese
½ cup of coconut flour, sifted
One opened curcumin capsule
Big pinch of salt
½ teaspoon white pepper
½ teaspoon dried thyme
½ cup ground flaxseed
Preheat your over to 400 degrees and line a baking pan with parchment paper. Blend the flaxseed, eggs, butter, salt, spices and cheese. Add ½ cup of the coconut flour. Knead the dough until it is moist and slightly sticky. Add a bit more coconut flour if the dough is too wet. If the dough is too dry, add more water, another egg, or a little more melted butter. Shape the dough into balls the size of a walnut; flatten them with a fork until they are less than ½ inch thick. For crackers, make them even thinner. Bake for 7 minutes and then turn them; bake for 8 more minutes until golden brown on both sides.
I have tried these with cheddar, goat cheese, and Daiya. The cheddar was my favorite. The Daiya vegan cheese is mostly made out of tapioca starch, so it has a higher oxalate content.
I got this recipe from Sarah Wilson’s excellent I Quit Sugar program. I adapted them to be lower in oxalate by replacing the chia seed with ground flaxseed. Then, I made them more IC friendly by replacing the chili flakes with white pepper and other spices.