Lemon Parmesan Crackers



Ingredients:
4 ounces freshly grated Parmesan cheese
2 Tablespoons gluten flour
1/2 cup oat flour
1/4 cup soy flour
1 teaspoon (ish) freshly grated lemon zest1 teaspoon freshly ground black 
pepper (divided)
1/2 teaspoon garlic powder [optional]
1/4 cup cold butter cut into small pieces
1 tablespoon water
2 teaspoons garlic or onion "juice"
1 teaspoon freshly squeezed lemon juice

Mix flours well in a separate bowl. Set aside. Whisk together the
Parmesan, 3/4 cup "flour", lemon zest, about half of the pepper, and
garlic powder. Cut in the butter until the mixture resembles coarse
crumbs. Make a well and carefully blend in the remaining
ingredients, adding more "flour" if necessary until the dough barely
forms a ball. Knead the dough on a "floured" surface until it is
smooth and even. Form the dough into a 12 inch log and wrap tightly.
Chill for several hours.

Preheat the oven to 375°F and heavily grease several baking sheets.

Slice the crackers into 1/4 inch thick slices and place about 1 1/2
inches apart on the prepared cookie sheets. Sprinkle evenly with the
remaining black pepper. Bake for about 9-10 minutes, or until firm
and pale golden brown on the edges. Remove from the baking sheet and
let cool on a paper towel lined wire rack.

Makes approximately 50 crackers. Less than 1 carb per cracker.






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