Soup just needs crackers sometimes. GAPS doesn't allow even a lot of the alternative flours, (though many take advantage of coconut flour) but I thought these turned out pretty well. My husband enjoyed crumbling them on top of his soup.
Cheese Crackers (SCD) makes 15-18
4oz Ground Almonds
2 oz Grated Parmesan or Gran Padano
Large Pinch Sea Salt
1/2oz Butter or Coconut Oil
2 tbs Yogurt
Pepper to taste
Cayenne, Garlic, Onion, Sage, Thyme as desired
Preheat the oven to 150C fan assisted (or 160C without fan). about 300ºF
Put everything except the yogurt into a food processor and process until it looks like dry breadcrumbs.
Add yogurt a tablespoon at a time and pulse until the mixture forms a loose crumbly dough. Don't process too much or the oil will start to come out of the nuts.
Tip onto a large piece of baking paper (to fit your largest cookie sheet) or a silpat, form into a rough square with your hands and cover with another sheet of baking paper or some cling film.
Roll to a thickness of about 3mm or quarter of an inch between the two sheets and don't worry if the edges look a little rough - they will still taste great.
Mark into crackers with a sharp knife and bake for 8-10 minutes until just starting to turn golden. Turn the oven down to 110C (250ºF) fan assisted (or 120C without fan) . Leave crackers to cool on the tray in one piece.
When cool, cut into pieces where you marked them before and put back onto the tray spaced apart. Bake for 10-20 minutes until golden brown, but not nut brown or they may taste burnt - they should snap when you break a bit off, but they will crisp up on cooling.
Cool on a rack and store in an airtight container for up to three days. If they go a little soft, just put them back in a low oven for 10 minutes and cool again.
From the SCD website
ps. This recipe looks really complicated, but it isn't really. I just tripled the recipe, mushed everything together, rolled it out, cut into squares, baked it, and carefully broke apart into crackers once cooled.