Wednesday, May 29, 2013

SCD and Gluten Free Cheddar Bites/Cheddar Crackers recipe

These.  Are.  Awesome.  I've made homemade cheese crackers before, but they never turned out right.  I thought it was me.  These, however, are easy and awesome!

SCD and Gluten Free!  THESE ARE SO GOOD!  I'm having to make myself stop eating them because they are really for Jaden (our son on the SCD diet to keep the Crohn's away).  Oh man these are awesome.  Yeah, I can't stop saying that.  I put bacon bits in them, but didn't have the "herbs de provence" it called for.  No matter.  These are great AND healthy for you!

I got the original recipe from this blog, but I made a few adjustments that, to me, made making these easier.  Anyway, enjoy!!!  These rock!  Did I mention that they're awesome?

Cheddar Bites
3 cups almond flour
3 cups shredded cheddar cheese
1/2 cup water
1 tsp baking soda
3 tsp herbs de provence (I've never used this)
2 tsp onion powder
2 tsp garlic powder
1 or 2 tsp freshly cracked black pepper
and a pinch of red pepper flakes
1 cup of chopped bacon (optional - but awesome.  I just put in a small bag of real bacon bits.

Mix all of your ingredients together in a big bowl.  Add more water if you need to. Shape into a big ball, divide in half. and place each half on top of a piece of parchment paper the size of your cookie sheet. Place another piece parchment on top, and roll the dough until it is very thin, less than 1/4 inch, the thinner the dough, the crispier the crackers will be. 

Make sure your oven is preheated to 300 F.

Remove top piece of parchment paper.  Using a pizza cutter, cut through dough making squares about the size of saltine crackers.  Leave on parchment paper.

I like a good, salty cracker.  Not tons, but I ended up sprinkling a bit more salt on these just before baking.  I use Himalayan salt, so I don't feel too guilty about it since it's so healthy!

Bake the crackers at 300 for 30 minutes.
Take the crackers out of the oven, and turn the temperature down to 210 F.

Separate and flip the crackers over (use pizza cutter again if necessary) and allow to cool for 5 minutes.

Bake the crackers again at 210 for 30 minutes.

Make sure you store the crackers in an air tight container. You can freeze them as well.   I hope you enjoy!

1 comment:

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