This was supposed to be my crackers recipe. It didn’t get crispy, but it did make a pretty good flat bread, so I decided to post my recipe anyway.
1 cup dry curd cottage cheese
1/4 cup water
1 cup almond flour
1 cup grated Parmesan cheese
2 tsp salt
Preheat oven to 350 degrees.
Place dry curd cottage cheese in blender along with the eggs and water. Blend until smooth – a few minutes. Add cheese, blend until cheese is mixed in.
Pour mixture into a bowl.
Stir in almond flour and salt.
Line a baking sheet with parchment paper.
Spread mixture as thin as possible on the parchment paper – about an 1/8 inch thick.
Place in oven for 20 – 25 minutes – until dough is firm.
Reduce heat to 300 degrees. Bake for another 30 minutes or so or until flatbread is golden brown – just keep an eye on it. You can bake it for quite a long time – just make sure it doesn’t burn. You could even reduce heat to 275 degrees – this part is just to get the bread to dry out and brown.
Tear into pieces and it is ready.
- SCD Recipe: Easy Vanilla Cashew Butter Candy – Honey Sweetened - January 1, 2021
- SCD Recipe: Figgy Pudding – Grain-Free, Sugar-Free - December 19, 2020
- SCD Recipe: Instant Pot Spinach-Onion-Parmesan Egg Bites - November 19, 2020