Double Cheese & Chive Crackers (Gluten Free, Low Fodmap)

I am trying to find some other snacks to make other than having mixed nuts all the time.  So I went on the search for gluten free homemade cracker recipes, lots and lots came up and it was hard to know what to try so I thought I’d go for a cheese and chive one and I saw an awesome idea for a cracker thats low carb using almond meal and sesame seeds,  really yummy….that will follow later in a new post.  These were a big hit with the kids but I found they totally lost shape due to the amount of cheese in it and slightly greasy but not too bad once cooled down but taste wise they are pretty darn good.  You can either sprinkle the chives ontop or mix them in the batter, either way is fine.   Please asses your own dietary requirements to how much block cheese you can have, block cheese is virtually lactose free so they should be suitable on a low fodmap diet.

Double Cheese & Chive Crackers

Makes about 32

250g grated tasty low fat cheese

50g grated Parmesan cheese

90g unsalted butter, cold and chopped

1/2 cup brown rice flour

1/4 cup tapioca (Arrowroot) flour

1/4 cup potato flour

Pinch of  pepper

1 Tbl cold water

2-3 tbsp chopped fresh chives

sea salt (optional)

Preheat oven to 160 degrees.

Incorporate all ingredients (apart from chives and salt) in a food processor until it resembles fine bread crumbs,  while mixing pour in water until a dough forms.   Pour onto bench and for into 2 balls and chill for 30 minutes (or you may find the dough is easy to work with so may not need it)  roll out dough to 1/2 cm or so thick and using round cookie cutter cut out circles and place on a baking tray lined with grease proof paper.  Sprinkle with chives and press them a little onto the tops of the crackers and sprinkle with a tiny bit of salt on each one.    (or when forming the dough on the bench add the chives then and mix them in when forming the ball)  They will spread a tiny bit so make sure you leave a little room.

Place in oven for about 15 minutes until golden and leave on baking tray to cool 10 minutes before transfering to wire rack.  Store in an airtight container.

 

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3 responses

  1. Thank you so much for taking the time, to write all these blogs. I’m doing a FODMAP elimination programme at the moment and really struggling for ideas! But your recipes look great and I can’t wait to try some :o) Do you know how long these would roughly keep in an airtight container or whether they could be frozen?

    • yep I froze some of mine and just let one defrost to see how it is and it was fine. Not sure how long they last though in an airtight container, few days is my guess. They havent lasted long enough to test that one out, but did managed to freeze one to see how it went. Thanks for stopping by 🙂

      • Thanks for getting back to me. That’s good to know . . . it’s just me and my husband so I was hoping if I made these, they could last a while if I popped some in the freezer. Keep up the great work and thanks again! 🙂

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