It’s getting really close to the end of the year. Wow, I can’t believe how fast it always flies by! It seems like I was just thinking this exact same thing last year.
With all of the upcoming parties it never hurts to have a few extra appetizers ready to go. For example, these crackers. Have you ever had a cheese-it? Well, these are kind of like that but way, way better. I think my memory of cheese-its from when I was a kid is probably way off now. Food just tastes better when you are a kid and you now it’s not good for you. Why is that?
I get kind of excited about rosemary this time of year. I mean, it’s like the closest you can get to eating your christmas tree. That’s sounds weird but it’s true. I love the smell of pine trees. That is one of the biggest things I miss from living in North Idaho, all the pine trees. We have pines here of course but not in the same enormous amounts.
Speaking of things I miss. You probably remember me mentioning recently that we found a place to buy cheddar cheese (obviously). I’m not sure how but somehow we survived without it for quite a few months. It was a close call. I am so happy to be able to use it now though. These crackers are really all about the cheddar. They would be very sad little crackers indeed if not for that sharp cheesy goodness that it adds
Anyway, I think you get that I’m kind of a huge fan of rosemary and cheddar. Moving on. These crackers are made with oat flour which makes them a great thing to serve if you plan to have gluten-free guests. I rolled mine into a large rectangle and cut it into 2 inch squares but you can do any shape you’d like.
These are really addictive too. I dare you to just eat one.
- 1/2 cup olive oil (or any oil you prefer)
- 3/4 cup shredded cheddar cheese
- 3 cups gluten free oatmeal flour
- 1/4 cup flaxseed meal
- 1 tablespoon fresh rosemary leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup water
- Preheat oven to 350 degrees F (180 C).
- Combine oil and cheese in the bowl of a food processor and pulse until smooth. Add all other ingredients and again pulse until smooth.
- Roll dough out between 2 pieces of plastic wrap on a clean surface into a layer about 1/8 inch thick. Use a sharp knife (or cookie cutters) to cut crackers into desired shapes.
- Place them a few centimeters apart on parchment lined baking trays and bake for 16 - 20 minutes until edges are crisp.
- Remove to cooling rack and allow to cool for about 10 minutes before serving.
- Store in airtight container at room temperature for up to 1 week.