Sue's Lemon Pepper Crackers

Ingredients

2½ cups almond flour

1 cup + 2 TBSP parmesan cheese, freshly grated

⅛ tsp fine white pepper

½ tsp coarsely ground black pepper

½ tsp baking soda

pinch of salt

2 eggs

3 TBSP melted butter

¾ cup dry curd cottage cheese

2 TBSP lemon juice

1 tsp lemon rind, finely grated (rind of 1 lemon)

250 grams almond flour

56 grams parmesan cheese, freshly grated

⅛ tsp (0.625 ml) fine white pepper

½ tsp (2.5 ml) coarsely ground black pepper

½ tsp (2.5 ml) baking soda

pinch of salt

2 eggs

3 TBSP (42 grams) melted butter

158 grams dry curd cottage cheese

2 TBSP (30 ml) lemon juice

1 tsp (5 ml) lemon rind, finely grated (rind of 1 lemon)

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Soy Free

Combine almond flour, cheese, pepper, baking soda, and salt.
Blend eggs, butter, dry curd cottage cheese, and lemon in a processor or blender until very smooth.
Add to almond flour mix 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 Preheat oven to 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.