Almond, Parmesan and Dill Crackers.

I have never made homemade crackers so today I thought I would give it a whirl.

I started with Bob’s Red Mill almond meal/ flour.  This stuff is pure heaven.  I am somewhat of a nut queen, so anything with nut ingredients is OK in my book. {FODMAPers almonds do have some FODMAPs so cut off amount is 10 almonds which is probably close to 1-2 tablespoons of almond flour}

Almond flour makes a great crust to chicken cutlets instead of using flour or bread crumbs.  I thought it would add a nice texture to homemade crackers so I added it to my recipe!  I also added some grated Parmesan cheese and fresh dill.

Adding fresh herbs to any recipe really makes it so much more tasty and special.  I think all food should have some degree of specialness.

I also dampened  the mixture to help it spread out with a wee bit of almond milk but if you wanted to you could use a bit of regular milk or even a heaping tablespoon of plain Greek yogurt.

Add the ingredients together in a bowl and stir until well blended, then roll out the mixure.

Cut into squares.

Place on cookie sheet and then into oven and bake up into golden brown yummy crackers!

These crackers are nice and cheesy….mmmmmmm….GOOD!

I would make them a little thinner next time but this recipe is a keeper!

Almond, Parmesan and Dill Crackers (low FODMAP recipe)

Ingredients

  • Limit to 4 crackers per serving
  • 1 cup almond flour
  • 1 cup Parmesan cheese, grated
  • 1-2 TB fresh dill, thyme, or rosemary, chopped fine
  • 1/4 cup unsweetened almond milk, lactose free cow's milk or 1-2 TB Greek yogurt

Instructions

  1. Mix almond flour, Parmesan cheese and herbs in medium bowl.
  2. Add in milk or yogurt until blended.
  3. Roll out dough between 2 pieces of parchment papers until very thin ( I did about 1/8 inch but you could thin out even more)
  4. Place on lightly oiled cookie sheet and bake at 300 degrees for about 15-20 minutes depending on how thin you rolled out the dough, the thinner crackers take less time.
http://blog.katescarlata.com/2012/05/05/almond-parmesan-and-dill-crackers/

23 replies on “Almond, Parmesan and Dill Crackers.

  • Sue Gately

    I was going to write that I can’t believe you are making your own crackers! But they look delicious. I love how you give you FODMAP users tips on how to use your recipes. I’m sure that they are very appreciated. As ever, love your blog.

  • Jackie

    I thought that almonds, being in the stone fruit family, were not good on the low Fodmaps diet? They do seem to affect me. Do you think that another nut flour might also work?

    • katescarlata

      Almonds are allowed on the low FODMAP diet but in small handful portion. I have not tried this recipe with out nut flours so I am not sure how they would come out.

  • Nadine

    You mention above that people with on low FODMAP program shouldn’t eat yogurt. Is this associated with IBS?
    I eat Greek yogurt nearly every day but wondered if this could cause a problem over time.

    Obviously, I haven’t consulted with you. Ellen Harris referred me to your site and I was going over the recipes. Can you give a short overview please?

    • katescarlata

      Yogurt can be a problem for those with lactose intolerance. Even though some yogurts have lower amounts of lactose than the same quantity of milk, it is still enough lactose for some to trigger symptoms of IBS. If you malabsorb lactose than it is a FODMAP for you. If you don’t malabsorb lactose than it should not cause problems. If you have not been tested for lactose intolerance than it is best to avoid yogurt on the low FODMAP diet initially and then test challenge to see if you have an issue with it when you are ready to start challenging the various food groups.

  • Cory

    These crackers are unbelievable! I used dill from the farmers market, and a cheese blend w/Romano as well as parmesan. I made a second batch, b/c I think they’ll go quickly : ) I baked them right on the parchment I rolled them on, and that works out well. Also, if you don’t have almond milk on hand, water works for the liquid. Be prepared for your kitchen to smell amazing!

  • Katie

    Just made and they were excellent! We used thyme and chives and put homemade cream cheese on them. (I left it out 24 hours so I’m hoping it’s lactose free enough :D)

  • SeetiePeetie

    I have made similar crackers w/ parm and thyme.(I grated my cheese then gave them a quick pulse in the food processor to make the cheese bits a little smaller) instead of rolling out, roll the dough into a log (round or square) pop into the fridge to harden. when you are ready to make the crackers, just slice them thinly (which is why the smaller cheese bits work well), place on cookie sheet and bake until golden. This allows you to have uniform sizes…and also gives you a chance to have the dough ready a day or two in advance. One last tip…fresh cracked pepper works well as does a pinch of ceyenne pepper. 🙂 Thank you for the beautiful recipe. God Bless!

  • Rene Dumas

    I am cleaning out my cabinets and have almonds, some fresh dill from my garden but no parm……… would cheddar work?? (I’m moving next week so trying to use what’s left in my cabinets and these look so delicious!!

  • Becky Leppard

    I can’t find dill on the ok list on my phone app. Are we just assuming it is ok or has it been tested ok and I just missed it?

    Blessings and thanks to you
    Becky

  • Michelle

    Hi
    Sounds very yummy!! I am dairy free so was hoping you would have a replacement for the Parmesan cheese?

  • Michelle

    Hi
    Sounds very yummy!! I am dairy free so was hoping you would have a replacement for the Parmesan cheese? Thanks so much for your help

  • Jody Pollard

    The recipe looks fantastic but my question is do you have a face book page I can follow? I am not up on instagram yet.

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