These are quick and the seasonings can be tailored to blend with whatever you’ll be serving them with. Try fennel and red pepper with Italian or Indian food. The thicker you roll them out, the more like biscuits they will be. For a crispier texture, roll thinner and bake a little longer. They taste amazing hot out of the oven with fresh butter.

Preheat oven to 375 degrees

• 1 cup coconut flour
• 1 teaspoon salt
• 3 tablespoon butter
• 1 teaspoon mustard
• 1 cup cheddar cheese, grated
• 1/2 cup freshly grated imported parmesan cheese
• 3 eggs
• 2 tablespoon seeds of choice, sesame, poppy, fennel, red pepper flakes

Mix the flour and salt then work the butter in with your fingers or a pastry cutter until small crumbs are formed. Add the mustard, cheeses and eggs and work the dough until it forms a ball. Wrap and refrigerate for one hour or overnight. Take a walnut size piece of dough in your palm and flatted, put on a work surface and gently roll with a rolling pin to desired thickness (the thicker the crackers the more like biscuits – the thinner, more crispy). Sprinkle with salt and seeds, press with rolling pin or your palm and transfer with a spatula to a cookie sheet lined with parchment paper. Bake 8-10 minutes.

Serve within a day or store in an airtight container.

Serves 4-6

—recipe submitted by Heidi Lucia Chase, NTP
luciadella@yahoo.com

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