Crackers with Pepper Jelly Relish

(Makes approximately 40 crackers)

1 cup Wheat-Free Market All-Purpose Baking Mix
¼ teaspoon sea salt
¼ teaspoon fresh cracked pepper
2 tablespoons grated parmesan cheese
1 egg white (or 2 tablespoons)*
2 tablespoons salted butter, room temperature

Preheat oven to 325 degrees F. Cut a piece of parchment paper to fit a cookie sheet.

In a medium bowl, blend together baking mix, salt, pepper and parmesan cheese. Then add egg white and butter. Blend with wooden spoon until stiff dough forms. Place dough on top of parchment paper then top with plastic wrap. Evenly roll dough out to approximately an 11 X 8 inch rectangle. Using a pizza cutter, cut into 1-1/2 inch squares.

Bake for 12 minutes or until the edges just start to brown. DO NOT over-bake. Remove the crackers from the oven and carefully break them apart and spread back out on cookie sheet. Put crackers back into the oven. Turn off oven and leave for 10 minutes. Remove and cool crackers on wire rack.

*If doubling recipe, use whole egg. 

Pepper Jelly Relish

(Makes about 1-1/2 cups)

1 large bell pepper, very finely chopped 
1-1/2 tablespoons Wheat-Free Market Chipotle Hot Sauce
¼ cup plus 1 tablespoon apple cider vinegar, divided
2 tablespoons plus 2 teaspoons Wheat-Free Market Sweetener 
1 teaspoon arrowroot powder

To a small pot add bell pepper, hot sauce, ¼ cup apple cider vinegar and sweetener. Bring to a boil over medium-high heat. Allow to cool.

Serve over cream cheese if desired.

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