2c finely shredded cheese (I used mild cheddar - next time I'll use sharp)
1c light peanut flour
2 flax eggs
1 tsp baking powder
1/2 tsp salt
Line a 14x20 baking sheet with parchment paper; spray with nonstick cooking spray
Toss first 2 ingredients in a mixing bowl; add the next 3 ingredients and mix well with hands to form a soft dough - if dough is stiff or crumbly, add hot water by the tablespoonful until it is soft enough to work with easily.
Spread dough on parchment-lined pan; pat down as flat as possible with wet hands; cover with sprayed plastic wrap; roll out until dough is thin and even; this will take the dough all the way to the edges of the pan and shape it naturally into a rectangle about 1/8" thick.
Place in 175 degree oven overnight. Break apart to eat. (If you want perfect squares, wait until crackers are set but not crisp and score with a knife. I don't care about perfect squares.)
These hold up to being spread with room temp butter or cream cheese or peanut butter. They are also great topped with some tuna salad or, I'd imagine, any other kind of salad. And they are great all by themselves!
It took me about 10 minutes to make the recipe, from lining the pan to putting them in the oven. Very very easy, and definitely worth the time!
The entire recipe has about 18gN carbs and cost me a little less than $2 to make. So far it has lasted - just stored at room temp on the countertop - 5 days and we've nibbled and munched our way through about 3/4 of them.