Try this grain-free, dairy-free snack cracker!
My daughter is obsessed with Cheez-Its.She discovered them through the snack program at her school, and now asks for them with as much impassioned pleading and cajoling and whining as she does for the latest My Little Pony. Unfortunately, she doesn’t do well with gluten and I generally try to keep her away from as much processed food as realistically I can. What’s a mom to do? Come up with her own gf/cf version, of course. Ideally grain-free as well, so mom can share the snacking.
I tried a few versions out there in the ‘sphere, and found an almond flour-based one from Delighted Momma that I really liked, and began experimenting with that one too. Right at this time, I noticed that Trader Joe’s is now carrying cashew meal! You know their great and affordable almond meal? Not quite a flour, better used in things like meatballs and such? Well, this is just as affordable, but, cashews! The light color would also work well for this recipe, and the added hint of sweetness from the cashews was perfect.
Try this whether you and yours have any restrictions or not! Be warned that they only last for about 24 hours. Not because they go bad, just because they WILL be eaten. You have been warned.
GRAIN-FREE CHEEZ-ISH CRACKERS
2 cups cashew meal
5 tablespoons nutritional yeast
1/2 teaspoon salt
1/2 teaspoon turmeric
dash cayenne pepper
1 tablespoon olive oil
2 tablespoons lemon juice
Preheat oven to 350 degrees. In a medium mixing bowl, whisk together all the dry ingredients. In a separate small bowl, beat the egg with the olive oil and lemon juice. Stir the wet into the dry ingredients until well-combined, and starting to naturally form a sticky ball of dough. Pat into a shapelier ball, and then transfer onto a sheet of parchment paper.
Flatten ball into a disc and top with another piece of parchment, then roll out until it’s approximately 1/8 inch thick. Cut into squares or rectangles, and transfer onto a baking sheet. Prick each cracker with a fork and sprinkle a little extra salt (just a touch) over them all.
Bake for about 20 minutes – but start checking at 15. The outer edges do get darker faster; on my 2nd or 3rd run of the recipe, I started quickly removing the border crackers with a spatula at the 15 minute mark, and then letting the center bake for another 4-5 minutes.
— posted by Anne