I have a hard time passing up good deals on cheese so, when I found a one kilogram log of outdated goat cheese for $3 at a local outlet grocery store, I knew I had to find a good way to use it. Part of it went into this easy and delicious cracker recipe.

I made the crackers with half almond flour and half almond meal since that’s what I had on hand. The texture came out great. The crackers are tender and crispy with a nice goat flavor. I only used one tablespoon of fresh thyme leaves from my herb garden and the thyme flavor was very subtle. I gave the option of increasing the amount of thyme in the recipe.

7 oz crumbled chèvre goat cheese
2 cups super fine almond flour or a combination of almond flour and almond meal
2 Tbs water
1-2 Tbs fresh thyme leaves
1/2 tsp salt
couple pinches of salt for sprinkling on top (optional)

Preheat oven to 325°F. Combine crumbled goat cheese, almond flour, thyme, and salt in a food processor and pulse until well combined. Add one tablespoon of water at a time and pulse until a dough forms. Pour dough on a silicone baking mat or parchment paper cut to fit a half sheet pan (18 x 13 inch). Knead dough for a couple of minutes and form into a log in the center of the mat or paper. Roll dough out with a rolling pin in a even layer to fit the mat or paper. Use an extra piece of parchment paper on top to make rolling easier. Cut the dough into square or rectangle cracker shapes. Sprinkle top of crackers lightly with extra salt, if desired. Transfer the mat or paper to a half sheet pan and bake for 28-30 minutes, until crackers are a light, golden brown. Remove from oven and allow to cool. Break crackers apart at the cut lines and store in an air tight container for up to a week.