Cheese crackers are stinking delicious! Homemade cheese crackers are even better. Making cheese crackers from scratch is super easy and way healthier than buying them from the store. You also avoid all the nasty ingredients like white flour and vegetable oil (the cheez-it brand uses hydrogenated soybean oil). Nasty!
I played around with this recipe and used a few different sprouted flours. They all turned out great! I used gluten free flours like sprouted quinoa flour and sprouted brown rice flour. Both were excellent, though I preferred the texture of the quinoa cheese crackers the best! You can also use sprouted wheat, spelt and Kamut flours.
1 cup sprouted flour
1 tablespoon ground chia seeds (if using gluten free flour or 1 tsp xanthan gum)
1/2 teaspoon sea salt
4 tablespoons grass fed butter, cold
1 cup cheese, grated
water if needed
Using a food processor, mix flour, salt and chia (if using) together. Add cheese and butter. Process until a ball of dough forms, about 1 minute. Add water if dough is dry. Refrigerate dough for 10 minutes.
Preheat oven to 350 degrees
Roll dough out on floured surface until it is 1/4 inch thick. Cut dough to desired size. To make it easy, use a pizza cutter and cut dough into squares. Place on parchment lined cookie sheet and bake 12 – 20 minutes (the quinoa crackers baked up faster than the rice and spelt crackers) . Let cool for 10 minutes. Store in air tight container for up to two weeks in refrigerator.
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