Tuesday, February 11, 2014

Paleo Cheez Its

Cheez Its are one of my favorite crackers. Cheesy, crunchy, salty, and when you get one those ones that end up with a slightly burned edge? *drool*  So when I came across a paleo Cheez Its recipe, I was intrigued. I knew that they couldn't taste like the name brand but a cooking experiment is always fun, right? 

The nutritional yeast gives these crackers their cheesy taste, ghee adds that buttery flavor, and they certainly have crunch. All in all, a decent substitute!


Paleo Cheez Its
adapted from Fast Paleo

1 3/4 cup almond flour
3 tablespoons nutritional yeast
1/2 teaspoon salt, plus more to sprinkle on top
1 large egg
2 tablespoons ghee, melted
2 tablespoons lemon juice

1. Preheat oven to 350*F.
2. Whisk together almond flour, yeast, and salt in a large bowl. 
3. In a second bowl, whisk together egg, ghee, and lemon juice. Mix into the flour mixture until well combined.
4. Roll the dough to a 1/8-inch thickness between two pieces of parchment paper. Peel off top piece of parchment and sprinkle the dough with more salt. Keeping the dough on the bottom piece, slide onto a large baking sheet.
5. Using a pizza cutter, cut the dough into squares. (Totally optional but aesthetically pleasing: poke a hole into the center of each cracker using the larger rounded end of a skewer.)
6. Bake the crackers for 12 to 15 minutes. Now comes the only "tricky" part - constant checking as the edge pieces will brown first and need to be removed to a wire rack. Slide the sheet back in for another 2 to 3 minutes then check again and remove finished crackers. Continue to do this until all your crackers are baked up. (Hope that makes sense.)
7. Let cool completely before snacking. I found that the crackers tasted even better and more cheesy on the second day, so if you can hold out, wait the extra day. :)

4 comments:

  1. OH YES! Cheez-Its were the SHIZNIZZLE!!! Those ant Triscuits! Oh man. I haven't had either in about 12 years now! :( This recipe looks phenomenal, however, I am not sure I can do almond flour - you think coconut flour could work? I have a feeling it might drastically change the flavor...

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    1. Coconut flour is much more absorbent than almond flour, so I'm not sure how well it would work. If you do experiment, definitely add much less coconut flour! :)

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  2. Can you believe the two kitchen ingredients I left in Melbourne because I deemed it useless was nutritional yeast AND almond meal? Fail. These look so good- I'm making an epic iherb order so both will be included (and I better be left with orange fingers ;))

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    1. LOL oh no - you're the one that made me intrigued about the nutritional yeast in the first place! Let me know how they turn out if you try them...though, sadly, no orange fingers to be found here!

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