Recipe: Almond Cheddar Crackers

Richard Morris

Richard Morris › Writer, painter, and gentleman farmer, Richard Morris practices small-scale food production on a home foodstead. He ...


Crackers have become one of the “homemade over store-bought” items for a lot of people.

As with kitchen staples like stock, tomato sauce or bread, more folks are finding that crackers are surprisingly easy to make from scratch…and far more delicious. Plus, by making crackers at home, you have complete control over the quality of the ingredients and can adjust the recipe to suit your palate or dietary needs.

Richard Morris has a great recipe for cheddar crackers that uses almond flour instead of wheat. Yes, making your own almond flour may lessen the “it’s so easy!” quotient, but it’s worth it for folks with gluten sensitivity.

Here’s how Richard makes his own almond flour:

The almonds should have been soaked (about 24 hours in a sea salt brine) and dried in a dehydrator at 140 degrees, per instructions from Sally Fallon’s Nourishing Traditions cookbook. Your oven’s warming tray will work too, so long as you keep the max temperature down around 140 degrees. After drying, grind up the almonds in a food processor until you have two cups of ‘flour.’

Alternatively, you can buy almond flour. I’ve had good luck with Red Mill’s finely ground variety.


2 cups almond flour

6 ounces of shredded sharp cheddar cheese (raw if you can get it)

1/2 to 1 teaspoon of sea salt.

1 teaspoon of garlic powder

3 egg whites (pastured eggs preferably, but any whole eggs will do)

2 tablespoons butter

1 teaspoon coconut oil


Preheat oven to 350 degrees.

Melt the cheese and butter in a saucepan.

With a fork, mix the dry ingredients with the melted cheese and butter first. This mixture should taste cheesy and salty.

Add eggs. Stir until well mixed and the entire mixture forms into a damp ball of dough. Place the dough in a bowl and cool in the refrigerator for about 20 minutes.

Grease a 12″x24″ cookie sheet with the coconut oil.

Form tablespoon-sized balls with your hands and plop down onto the cookie sheet. Flatten the ball with a fork. The thinner you make the dough, the more cracker-like it will be.

Put the pan into the oven.

Depending on how your oven heats and how thick the balls are, it may take from 20 to 45 minutes to cook, so keep a close eye on things. When you see the dough browning around the edges, remove from the oven.

Let the crackers cool for a few minutes, then remove them, with a turner, onto a cool plate. Allow them to cool for about an hour before serving.

For a crispier cracker, put them into your food dehydrator. Set at 155 degrees. I find that leaving them in overnight yields a denser, cheesier cracker that is very crunchy and fun to eat.

Richard suggests pairing these crackers with a hearty bowl of chili or stew, or with some fresh butter.

This recipe originally appeared on It is re-posted here with permission from the author.

When it comes to crackers, are you a homemade or store-bought kind of person?

Photo Credit: Richard Morris

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