Journey toward happiness

March 2, 2010

Tuesday’s Teaspoon

Filed under: allergies, Handmade, recipes, Tuesday's Teaspoon — Tags: — Tara @ 6:21 am

I tried my first gluten free crackers and spread last week. The recipe is from Blaine’s Low Carb Kitchen. The crackers did not break apart very well, they were a little soft. Next time, I will let them bake longer.

The gluten eaters in my house loved the spread. We even ate it the next day with potato chips. BTW, the spread tastes better after sitting in the fridge for several hours. If you make it ahead, you might want to cut back on the red pepper flakes. They were really hot the next day.

Parmesan Crackers with Chive Spread

1 cup parmesan cheese – grated
1/4 cup soy flour
2 tbsp. olive oil
1 egg white
2 tsp. caraway seed

Chive Spread:
1 pkg. cream cheese
1/4 cup sour cream
3 tbsp. fresh chives
1 tsp. garlic powder
1 tsp. red pepper flakes
3 tsp. minced dried onions
1 tsp. grated white pepper

Cracker Preparation:(approximately 6.6 net carbs for entire batch)
Preheat oven to 300 degrees. Mix all ingredients in bowl with wooden spoon until ball forms. Cut ball in half and place each half between two pieces of greased wax paper. Roll dough with rolling pin until dough is about 9″ x 11″ in size and thin like a cracker. Remove top piece of wax paper and discard. Grease two cookie sheets and place one sheet of cracker dough on each. Make 2 crisscross lines in dough with pizza cutter or knife. Bake each sheet of cracker dough for 20-25 minutes until evenly browned and crisp. Remove from oven and peel off other piece of wax paper being careful to not break crackers. 

Spread Preparation: (approximately 15.3 net carbs for entire recipe)
In food processor grind onion, red pepper and garlic powder. Add cream cheese and sour cream and pulse until all ingredients are incorporated. Cut ends off of fresh chives and chop. Add to food processor with grated white pepper and pulse. Remove spread from processor and serve in bowl with crackers.




1 Comment »

  1. This sounds lovely. I have tried crackers before and they never come out right! But, maybe I will try again with this recipe. Teri

    Comment by Teri — March 2, 2010 @ 11:33 am

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