Cheese cracker recipe with photo

[Guest guest]

My husband has been experimenting with making these and came up with this recipe

see attached photo.

1/4 cup almond flour; grated as fine as possible

1/2 tsp seasoning like garlic powder/sea salt

1/4 lb mild cheddar cheese

2 TB water

grind flour fine as possible in food processor, add seasoning and cheese and

process until combined; add water 1/2 TB at a time, mix between each addition;

the ending consistency should be like thick mashed potatos; roll into balls the

size of a large marble (think of a marble with a diamter of a quarter); bake at

375 degrees for 13 minutes until edges are brown; makes 15 crackers; we cool

completely and store at room temp because fridge tends to make soggy. They don't

last long!

[Guest guest]

Thank you for this. Where do I find your photo? barb

In pecanbread , " " wrote:

>

> My husband has been experimenting with making these and came up with

this recipe see attached photo.

>

> 1/4 cup almond flour; grated as fine as possible

> 1/2 tsp seasoning like garlic powder/sea salt

> 1/4 lb mild cheddar cheese

> 2 TB water

>

> grind flour fine as possible in food processor, add seasoning and

cheese and process until combined; add water 1/2 TB at a time, mix

between each addition; the ending consistency should be like thick

mashed potatos; roll into balls the size of a large marble (think of a

marble with a diamter of a quarter); bake at 375 degrees for 13

minutes until edges are brown; makes 15 crackers; we cool completely

and store at room temp because fridge tends to make soggy. They don't

last long!

>

>

>

>

[Guest guest]

I can send the photo individually to any of your email if you send me your email

address...it wouldn't upload to pecan bread