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Showing posts with label Keto & Vegan. Show all posts
Showing posts with label Keto & Vegan. Show all posts

Keto Cheese Crackers With Pepper

Easy cheese crackers with the spicy kick of pepper cheese. These keto crackers are easy to form and excellent for all of your game day celebrations. 

Is there anything better than snaking on a bowl of salty, crisp cheese crackers while watching the large game?

But none of that might matter much if they didn’t produce excellent cheese. and that they do produce excellent cheese. Award winning cheddar of various varieties, and a few non-Cheddar cheeses too.

Keto Cheese Crackers With Pepper
Keto Cheese Crackers With Pepper

Really, these cheese crackers are made with a modified fathead dough in order that they are easy to whomp up. You'll have them ready for all of your game day celebrations, perfect for dipping or simply eating on their own.

But during this case, rather than mozzarella, you employ Pepper Jack. Because it’s such a smooth cheese, it melts beautifully and makes perfect cheese crackers.

Keto Cheese Crackers With Pepper

INGREDIENTS :

  • ½ tsp salt
  • ½ tsp garlic powder
  • ¼ tsp red pepper flakes
  • 1 large egg
  • 1 tbsp butter melted
  • Coarse salt for sprinkling
  • 6 ounces Cabot Pepper Jack cheese grated
  • 1 ½ cups finely ground blanched almond flour (150g) plus more for dusting

INSTRUCTIONS :

  1. Preheat the oven to 300F and line a work surface with a silicone baking mat. Sprinkle the mat with almond flour
  2. In a large microwave-safe bowl, melt the cheese on high in 30 second increments until well melted and can be stirred together to a smooth consistency.
  3. Add the almond flour, salt, garlic powder, red pepper flakes and the egg and stir to combine. Work in well together with a rubber spatula, kneading the dough up against the sides of the bowl (if your dough is really sticky still, work in another few tablespoons of almond flour – it should be very pliant but not tacky)
  4. Turn the dough out onto the prepared work surface and top with a piece of parchment or waxed paper. Roll out as thinly as you can, no more than about 1/8 inches thick.
  5. Cut the crackers into the desired shape and size using a pizza wheel or a sharp knife. I made mine about 1 inch across.
  6. To make little circles in the middle, take a straw and poke a hole (then blow out the material that’s stuck in the straw from the other end). You can also simply take a fork and prick the crackers a few times.
  7. Brush the dough with the melted butter and sprinkle with the coarse salt, pressing lightly to adhere.
  8. Transfer the silicone mat to a large baking sheet. Bake 20 to 30 minutes, until golden brown and the edges are beginning to crisp up, then turn off the oven and let the crackers remain inside. If the edge pieces are browning too fast, simply remove them and let the remaining crackers sit in the warm oven until firm to the touch. They will continue to crisp up as they cool.


Stuffed Potato Cakes

These vegetarian potato cakes square measure filled with mushrooms, veggies, and vegetarian cheese. This superb comfort meal is ideal for lunch or dinner. The formula is vegetarian (dairy-free), gluten-free, and simple to form.

I wished to form the vegetarian potato cakes very special and that’s why I stuffed them with mushrooms, veggies, and vegetarian cheese. And also the result very convinced Maine.

Stuffed Potato Cakes
Stuffed Potato Cakes

For the dough, you’ll want potatoes, cornstarch, salt, pepper, nutmeg, and flour. I used rice flour to form these vegetarian potato cakes gluten-free.

However, you'll be able to conjointly use flour or Triticum spelta flour, just in case you don’t have a protein intolerance. You would possibly want a touch bit less flour although however you'll notice at once if the consistency of the dough is correct.

The great factor concerning this formula is that you simply will vary it as you prefer. For instance, you'll be able to conjointly use tomatoes, corn, spinach or alternative vegetables. The potato cakes perpetually style delicious and ne'er get boring.

Stuffed Potato Cakes

INGREDIENTS :
Dough:

  • 80 g white rice flour (1/2 cup) (see recipe notes)
  • 40 g cornstarch or tapioca flour (1/3 cup)
  • 1 kg potatoes (see recipe notes)
  • salt, pepper, nutmeg (to taste)

Filling:

  • 1/2 of a zucchini, diced
  • 1 onion, chopped
  • 1 bell pepper, diced
  • 250 g mushrooms, sliced (about 3 cups)
  • 2 cloves of garlic, minced
  • salt & pepper to taste
  • spice mix: 1 tsp Italian spice blend, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp cumin, 1/4 red pepper flakes

Additional ingredients:

  • oil for frying
  • vegan cheese to taste (optional)

INSTRUCTIONS :
Dough:

  1. Peel potatoes, cut into small pieces and cook in salted water for about 20 minutes.
  2. Season with salt, pepper, and nutmeg and mash them with a potato masher. (Please do not use a food processor, otherwise, the mashed potatoes will be sticky).
  3. Allow the mashed potatoes to cool (in the meantime you can prepare the filling), then add flour and cornstarch and mix well with a spoon or your hands.

Filling:

  1. Chop the veggies, fry the onion in a pan with a little bit oil for about 3-4 minutes, add the mushrooms, garlic, and also the diced peppers and the zucchini. Sauté everything for a couple of minutes, season with salt, pepper, and the spice mix.
  2. Split the dough into 8 parts (about 1/2 cup or 120 g each). Form into balls, make a well in the middle and add about one and a half tablespoons of the filling. You can also add some vegan cheese in addition. Carefully "seal" the balls with a little bit more dough and flatten them slightly to make them look like thick pancakes.
  3. Heat approximately 2 tablespoons of oil in a pan and fry the potato cakes at medium heat until golden brown on both sides. They will be crunchy on the outside and soft on the inside. If you want them to be slightly more crunchy, you can bake them additionally for about 20 minutes at 375 degrees Fahrenheit in the oven. Enjoy!