Gluten Free Crackers with Almonds, Seeds, and Cheddar

Step 1

Preheat the oven to 350 degrees F (176 degrees C).

Step 2

Add the Naked Almond, cornstarch, minced onion, garlic powder, paprika, Aleppo pepper or chili powder, and 1/2 teaspoon of salt to a food processor and pulse a couple of times to combine.

Step 3

Add the cheese and pulse to blend it into the dry ingredients.

Step 4

Add the olive oil, seeds, and water and process until the dough begins to come together in a ball.

Step 5

Dump the dough out onto a work surface and cut it into 2 or 3 pieces. Work with one piece of dough at a time, keeping the rest of the dough covered so it does not dry out.

Step 6

Cut two pieces of parchment paper the same size as the bottom of your baking sheet. Lay one sheet out on a flat work surface and place one of the pieces of dough in the center. Cover the dough with the second piece of parchment paper.

Step 7

Use a rolling pin to roll the dough out into a thin sheet. You want the dough to be quite thin - no more than 1/8 of an inch thick. See the photos above for reference.

Step 8

Peel the top piece of parchment paper from the dough and use it to line the bottom of your baking sheet. Use a biscuit, pastry, or dough cutter to cut the crackers from the dough. You can also use a knife to cut the dough into squares or rectangles. Use a flat spatula to lift cut crackers from the parchment paper then transfer them, one at a time, to the baking sheet. (See photos above for reference.) Re-roll the scraps as necessary to cut out more crackers and continue with the remaining dough.

Step 9

The crackers will not spread, so you can place them quite close together on the baking sheet, but you don't want them to be touching. Sprinkle the top of the crackers with a bit of salt if desired and place the sheet in the center of the oven. Allow the crackers to bake for 10 minutes then rotate the sheet in the oven and bake for another 8 - 10 minutes. To test when the crackers are done, lift one from the baking sheet and examine the bottom. The bottom should feel dry and crisp and be starting to turn brown.

Step 10

Remove the crackers from the oven and allow to cool. Store crackers in an airtight container at room temperature for up to 2 weeks.