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1
To make the crackers, preheat the oven to 350 degrees F, and lightly dust your work surface and a baking sheet with quinoa flour.
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2
Combine all the cracker ingredients in the bowl of a stand mixer fitted with the paddle attachment, and mix thoroughly on low speed.
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3
Remove the dough and roll it out on your floured work surface, turning the dough and sprinkling with additional flour as needed to prevent sticking.
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4
When the dough is about 1/8 inch thick, cut it into shapes using a cookie cutter or the top of a juice glass.
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5
You could instead cut the dough into squares or rectangles using a knife, pizza wheel, or fluted dough wheel.
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6
With a spatula, transfer the crackers to the baking sheet, prick each with a fork, and sprinkle with additional salt and pepper.
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7
(Alternatively, you could make one large cracker by pressing the dough into a 12-inch tart pan, pricking all over with a fork, and sprinkling with additional salt and pepper.)
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8
Bake for 20 minutes.
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9
If making one cracker, score it into wedges right when it comes out of the oven.
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10
Let the crackers cool for 1 hour before storing on a covered plate or in a cookie tin.
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11
To make the cheese, combine all the ingredients except for the pepper in a food processor.
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12
Process until the cheese has attained a smooth, creamy texture.
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13
Season to taste with the pepper and additional salt.
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14
Place the cheese into a mold or bowl and chill until ready to serve.
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15
Turn cheese out onto a serving plate and garnish with fresh thyme.
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16
(Alternatively, you can form the cheese into individual balls and place one on each quinoa cracker wedge, garnished with fresh thyme.)
