For day two of the PinterTest Kitchen #recipemakeover, I wanted to share our recipe for homemade Cheese Crackers from our cookbook, Good Food for Everyone: Farm Fresh Clean Eating.
When the kids were little, they ate cheesy goldfish and cheesy squares like it was their job. Wherever they were, with whatever family member, there too were the cheesy treats. They were one of our go-to “healthier” snacks at home and on the road. Happy to please, I’d pour the cheesy bites into their little bowls and send them off to play. Then, I’d reach in and polish off the rest.
Had I known then, what I know now. Those “treats” contain tertiary butyl hydroquinone (can you even pronounce that?), which is a petroleum derivative used to help make food last longer. Throw in a dose of MSG, and a few GMO additives and 20 plus ingredients later, you have yourself a cracker you can’t help but overeat (by design).
These crackers satisfy that savory craving without all the extra crap – 6 ingredients vs. 20 plus ingredients – the difference is very clear and the recipe makeover well warranted. Make them once and you’ll be hooked – we are.
GLUTEN, GRAIN & SOY FREE • PALEO FRIENDLY
¾ cup (3.6oz) tapioca flour
¾ cup (3oz) almond flour
1 teaspoon baking powder
1 teaspoon sea salt
1½ cups (6oz) raw cheddar or swiss cheese, shredded
¼ cup and 1 tablespoon hot water
- Preheat oven to 350°F. Using a food processor with the S blade, combine tapioca, almond flour, baking powder and salt; pulse several times to mix well. Add cheese and water; run until a ball of dough forms. If ball doesn’t form, add 1 tablespoon of water through shoot. Ball usually comes together within 1-2 minutes.
- Divide dough into two balls. Roll out each piece between 2 sheets of parchment. Make it as thin as possible – the crackers will be crispier. Slide rolled out dough (and parchment) onto baking sheet. Gently use a pizza cutter or knife to cut bite-size crackers (roughly 1 inch by 1 inch).
- Bake for 25-35 minutes – crackers should be lightly golden. Thinner crackers (around the edges) will be ready first. If necessary, remove crackers that are ready and return remaining crackers to the oven for 5-7 minutes.
- Allow crackers to fully cool. Break apart along seams. Store in a sealed container. Crackers will last 14+ days (if they make it that long).
Quick Tips: These crackers are crazy addictive – but this time it’s just because of the real cheese. I make a batch every once in a while instead of on a regular basis – cause we would eat them all day. That said, they’re a great snack for kids. And obviously, a way better option than store-bought cheese crackers, that’s for sure.
Blog hosts The PinterTest Kitchen are also running a
#RecipeMakeover giveaway – visit them to enter.
And, stay tuned this week for more recipe remakes!