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UCLBS Recipes

Sue's Crackers

SUE'S HERB CRACKERS

2 1/2 cups almond flour
1 cup + 2 Tablespoons Parmesan cheese, freshly grated (see note 1 below) (about 2 ounces weight or 56 grams)
1/4 cup fresh parsley, finely chopped
2 Tablespoons fresh chives, finely chopped
1/2 teaspoon dry oregano or 2 teaspoons fresh finely chopped
1/2 teaspoon thyme or 2 tsp fresh
1/2 teaspoon baking soda
pinch of salt
2 eggs
3 Tablespoons melted butter
3/4 cup dry curd cottage cheese
2 cloves of garlic pressed

Combine almond flour, cheese, herbs and baking soda and salt in a bowl.
Blend the eggs, butter, DCCC and garlic in a processor or blender until very, very smooth. Add to almond flour etc and mix together.
Divide into 4 parts and shape each into a log about 1 1/2inches in diameter and 6 inches long. Wrap in wax paper and freeze just until firm.

To bake, remove from the freezer and allow to sit at room temperature until just soft enough to slice. Slice very thinly (1/8") with a sharp, thin knife (a boning or filleting knife works well) and place on a generously buttered pan.

Regular bake in preheated oven at 325 degrees F for 8 minutes, turn crackers over and bake another 6 minutes OR convection bake in a preheated oven at 325 degrees F 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.

Once cool, return crackers to a 200 degree oven and reheated for 15 minutes to 30 minutes. This reheating ensures they will stay crisp while stored. Store the crackers in airtight tins or plastic bags.

See Notes below for additional tips.

SUE'S CHEDDAR DILL CRACKERS

2 1/2 cups almond flour
1 cup extra old white cheddar cheese, freshly grated (see note 1 below)
2 Tablespoons Parmesan cheese, freshly grated (see note 1 below)
1/4 cup fresh dill, finely chopped
1/2 teaspoon baking soda
pinch of salt
2 eggs
3 Tablespoons melted butter
3/4 dry curd cottage cheese

Combine almond flour, cheeses, dill, baking soda and salt.
Blend eggs,butter, and DCCC in a processor or blender until very smooth.
Add to almondflour etc and mix together.

Continue as for Herb Crackers (see above).

SUE'S LEMON PEPPER CRACKERS

2 1/2 cups almond flour
1 cup + 2 Tablespoons Parmesan cheese, freshly grated (see note 1 below) (about 2 ounces weight or 56 grams) 1/8 teaspoons fine white pepper
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon baking soda
pinch of salt
2 eggs
3 Tablespoons melted butter
3/4 cup dry curd cottage cheese
2 Tablespoons lemon juice
1 teaspoon lemon rind, finely grated (rind of 1 lemon)

Combine almond flour, cheese, pepper, baking soda and salt.
Blend eggs, butter, DCCC, and lemon in a processor or blender until very smooth.
Add to almond flour etc and mix together.

Continue as for Herb Crackers (see above).

SUE'S SALT AND VINEGAR MUNCHIES

2 1/2 cups almond flour
1 cup + 2 Tablespoons Parmesan cheese, freshly grated (see note 1 below) (about 2 ounces weight or 56 grams
1/2 teaspoon baking soda
pinch of salt
2 eggs
3 Tablespoons melted butter
3/4 cup dry curd cottage cheese
1/2 cup 10% white vinegar reduced to 1/4 cup or 1 cup 5% vinegar reduced to 1/4 cup.
Non-iodized salt (kosher or pickling salt)

Combine the cheese, almond flour, baking soda and salt.
Blend eggs, butter, DCCC and vinegar in processor or blender until very smooth.
Add to almond flour etc and mix together.

Continue as for Herb Crackers (see above) but as soon as the crackers are removed from the oven sprinkle them very liberally with salt and shake the pan so both sides of the crackers are salted.

In order to get an intense vinegar flavour without adding too much liquid I reduce the vinegar. I use white pickling vinegar (10%) but you could use regular white vinegar (5%) and reduce a greater amount - see recipe for quantities.

NOTES:

1. I use a very, very fine grater to grate the parmesan and cheddar cheeses. It is actually a stainless steel Japanese wood rasp (a woodworking tool) with sharp square edged teeth. These graters started to show up in kitchen stores a few years ago. They are now made in the US and are often called microplanes. They are only a few inches wide and up to a foot long and come with or without a handle. They are the very BEST for grating citrus rind, ginger or hard cheeses. Cheese should be grated while it is cold.

2. I use heavy weight cookie sheets purchased from a restaurant supply.

3. I prefer to bake the crackers using the 'convection bake' option on my oven. I turn the crackers over with a thin, flexible metal spatula. When reheating the crackers I combine several pans on one.

4. If you are unable to obtain dry curd cottage cheese the following creates a substitute. Drain yogourt to make yogourt cheese. Flatten the soft yogourt cheese between several layers of cheesecloth until it is an inch or less thick. Place this on many layers of paper towel. Place more layers of paper towel on top and place a weight on top (ie. a pot partially filled with water). Change the paper towels when they become saturated and repeat until the cheese is very dry and dense.

5. When the dough has been shaped in a log and tightly wrapped in wax paper you can roll it back and forth on the counter to get it smooth and even.



The name UCLBS was inspired by the wit of the Upper Canada Lower Bowel Clinic in Toronto, a respected group of gastroenterologists. The UCLBS is, however, an independent group of Ontarians who are following the Specific Carbohydrate Diet to treat inflammatory/irritable bowel problems, and does not represent therapy recommendations of the clinic.