Gluten Free Crackers with Almonds, Seeds, and Cheddar

These crispy, cheesy crackers are flaky and seedy, with a nutty almond crunch and rich cheddar flavor, and they just happen to be gluten free.

They are so easy to make it's almost ridiculous which is a good thing because that first batch is going to disappear lickitysplit and you are absolutely going to want to make more.


Add all the dry ingredients to a food processor and pulse a couple of times to combine.


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


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


Place the dough between two pieces of parchment paper and roll it out into a very thin sheet that's no thicker than ⅛ of an inch.


Peel the top piece of parchment from the dough and use it to line the bottom of a baking sheet.


Use a small biscuit or pastry cutter to cut the crackers from the dough. You can also use a knife to cut the dough into squares or rectangles.


Use a spatula to transfer the crackers to the parchment lined baking sheet. Re-roll the scraps as necessary to cut out more crackers.


Sprinkle the crackers with a bit of salt if desired and place the sheet in the oven to bake.


To test that the crackers are done, lift one from the baking sheet and turn it over. The bottom should be dry and crisp and beginning to turn brown.


Allow the crackers to cool on the baking sheet then store them in an airtight container at room temperature. They will last for up to 2 weeks.

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