Smoky Cheddar Almond Flour Crackers

I decided to try a Smoky Cheddar Almond Flour cracker this time - no rosemary or feta!

Ingredients:

• 220 grams (about 1 cup) mature sourdough starter (100% hydration)
  (or 4 ounces of flour and 4 ounces of water)
• 160 g almond flour
• 70 grams finely shredded cheddar cheese
  
• 3 tablespoons olive oil
• 1/4 cup ground flax seed
• 1 teaspoon Kosher salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon black pepper
  
• 4 tablespoons grated romano cheese

Instructions:

1. In a bowl, combine sourdough starter with all of the other ingredients. 
2. Mix to combine, kneading until the dough comes together in a smooth ball. (I used my stand mixer.)
   
3. Separate dough into into two pieces, pat into thin rectangles for rolling later.
4. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
5. Preheat to 375 degrees F. 
6. Line two or three  11 x 17 baking sheet with parchments. (I usually use 3 pans!)
   
7. Roll out dough with pasta roller if you have one, using either the 1 or 2 setting. (Or roll out rectangle on the parchment or baking mat.)
8. Sprinkle top with additional salt if you remember. 
9. Score dough with cutter to make crackers.
10. Bake for 15 or so minutes or until lightly brown and crispy, rotating the pan part way through baking.
    (I typically need to bake them another 5 or so minutes to crisp up, and often flip them. You may pull off the browner ones.  Watch that the crackers do not burn!)
11. Let cool, then transfer crackers to a cooling rack.

Carole's Notes:

We liked these - Doug seems to prefer the smoky cheddar flavor over rosemary feta crackers I made last time.

Recipe is adapted from https://carolelikesroundfood.blogspot.com/2019/07/sesame-sourdough-almond-flour-crackers.html

 Note: You can  use 2 ounces of feta, and 1 tablespoon diced rosemary instead of the cheddar and the paprika.