Sue's Cheddar Dill Crackers

Ingredients

2½ cups almond flour

1 cup extra old white cheddar cheese, freshly grated

2 TBSP parmesan cheese, freshly grated

¼ cup fresh dill, finely chopped

½ tsp baking soda

pinch of salt

2 eggs

3 TBSP melted butter

¾ cup dry curd cottage cheese

250 grams almond flour

112 grams extra old white cheddar cheese, freshly grated

2 TBSP (30 ml) parmesan cheese, freshly grated

2.3 grams fresh dill, finely chopped

½ tsp (2.5 ml) baking soda

pinch of salt

2 eggs

3 TBSP (42 grams) melted butter

158 grams dry curd cottage cheese

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Soy Free

Combine almond flour, cheeses, dill, baking soda, and salt.
Blend eggs, butter, and dry curd cottage cheese in a processor or blender until very smooth.
Add to almond flour mixture and mix together.
Divide into 4 parts and shape each into a log about 1½ inches (3.8 cm) in diameter and 6 inches (15.2 cm) long. Wrap in wax paper and freeze just until firm.
Preheat oven to 325°F (163°C).
Slice very thinly with a sharp knife and place on a well buttered pan.
Regular bake in preheated oven at 325°F (163°C) for 8 minutes.
Turn crackers over and bake another 6 minutes (or convection bake in a preheated oven at 325°F (163°C) for 7 minutes).
Turn crackers over and bake another 5 minutes or until golden brown.
Remove from oven and allow to cool on the pan.