One of the items on special this month on our website and at the Bob’s Red Mill Whole Grain Store is Organic Coconut Flour. The bakery whipped up these Cheese Crisps to celebrate this special flour. They are delicious bite-size cheddar, coconut flour crackers, specked with brown flaxseeds for an extra crunch. If you can’t get by our store to pick some up, here’s the recipe so you can make them at home. Not sure what to do with coconut flour? Check out our great collection of recipes featuring this unique, gluten free ingredient.
- ½ cup Bob’s Red Mill Coconut Flour
- ½ cup Bob’s Red Mill Brown Rice Flour
- ¼ tsp Salt
- ¼ cup Butter (melted)
- 1 Egg
- 2 Tbsp Water
- 3 cups Sharp Cheddar Cheese, shredded
- 2 Tbsp Bob’s Red Mill Flaxseeds
Heat convection oven to 250°F (275°F for conventional oven).
In a food processor blend all ingredients except flaxseeds together.
Once dough comes together, mix in flaxseeds and turn out onto floured surface.
Roll to desired thickness and cut into bite size pieces. We suggest 1/16-inch thickness.
Distribute pieces onto a parchment covered cookie sheet.
Bake for 20 minutes turning in at 10 minutes (25 minutes for conventional oven, turning at 12 minutes). Crackers will be brown and hard when done.
Yield: 50 bite size crackers