Since being gluten-free, I don’t really miss things like crackers, but I do miss their convenience. As a snack or as a small meal, they were always a tasty meal (albeit a meal with empty calories). But I do have to say that looking back, one of my all-time favorite snacks/meals was cheese and crackers, especially cheese and crackers with wine.
Now here I am living not only gluten-free, but grain-free as well and finding a good cracker is not always an easy task. I’ve posted some good ones before by the likes of Elana’s Pantry, Zenbelly, Food Renegade, and Gourmande in the Kitchen, but there’s always room for yet another. This one from Tali at Macnifique sounds (and looks) amazing. Knowing that she made them with cheese and wine in mind, makes them all the better for me.
What are your favorite ways to eat crackers?
…Danish Blue, Goats cheese, Camembert, Smoked Brie & Gouda – with that sorted I searched the shelves for a chutney to accompany (that contained no wheat or corn flour as a thickener) and set off home to assemble the cheeseboard!
But… wait a minute! What am I going to serve the cheese on!? I can’t very well serve them a-top a generic cheese cracker – No. This called for a primal cracker like no other!
I took the recipe I used for my Onion and Sesame Almond Crackers and flipped it a few degrees to make these delectable cracker babies. By swapping a few of the flavour elements and adding in some shaved parmesan cheese (because the cheeses on the cheeseboard weren’t nearly enough, obviously) I transformed some punchy crackers into serious taste-bud spiking gems!
