This recipe does contain dairy since I can tolerate it well and that’s just one thing I won’t cut out. I do eat whole fat organic dairy and that’s the kind of cheese I used in this recipe. I found a recipe for cheese crackers in this book which I LOVE. I highly recommend it for learning to cook and bake with almond flour.
Anyway, they had a recipe for cheese crackers that I tried and while they were not bad AT ALL, I wanted to change a few things to make them taste more like the Cheez-its in the box I used to love. And I have to say, I did it! These are excellent and really do taste surprisingly like Cheez-its with NO grain/gluten.
First things first. Make sure you have parchment paper. It can make all the difference.
Grain and Gluten-Free Cheez-Its
What you need:
- 2 1/2 c. almond flour
- 1 1/2 c. grated organic cheddar cheese, extra sharp
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 4 tbsp. finely grated Parmesan cheese
- 2 eggs
- 3 tbsp oil (I used grapeseed)
What you do:
- Mix together the almond flour, salt, and baking soda
- Add in the cheeses
- Add in the egg and then slowly drizzle in the oil
- Beat slowly until mixture is doughy. Should be mostly firm and look like this:
- Half the mixture. You can either cook both batches or freeze one for another day, which is what I did because I knew I’d eat them all if they ended up being good (which they were!)
- Place the dough in the center of a large piece of parchment paper. Place another piece on top and using a rolling pin, roll from the center outwards until the dough is about 1/8 thick.
- At this point you can use a pizza cutter to cut around the edges or to cut lines through the dough if you want perfect squares when it’s finished.
- Top with an extra sprinkling of sea salt if you like your crackers salty.
- Bake at 325 for around 15-20 minutes until dough is browning on edges and middle is no longer moist. Check oven often as everyone’s is different.
- Let cool completely before breaking or cutting, at least an hour.
Here’s a little tip: If you don’t like the way they came out or you made an error in the batch, don’t throw the bad batch away. Let completely dry, and pulse in blender with Italian seasoning to make your own “breadcrumbs!” Almond flour is not cheap so try not to waste any of it!