CHEDDAR CHEESE SNACK CRACKERS
This recipe makes a ton of
tasty, crispy and chewy crackers for snacking on or for serving with soup. Nuking crackers the next day (I think only
necessary in humid climates) to crisp them up again, you can control the
crispiness to the point of crunchy, if desired. I have other cracker recipes as well - some that bake up very hard and are great for dipping, for instance. These are not dipping crackers. Crackers are a fun snack and quite satisfying as they provide that crunch we sometimes miss. We don't always want to crunch on a celery stick, for instance. Actually, I'm funny, I can't stand celery for the most part (I've changed since this post...haha..anything can happen, you know! It took almost 60 years, but who is counting!). I can only tolerate it cooked in soups or something like that. I mean I can eat it but I'd rather not. Haha! So, if you've ever wondered why my recipes don't contain celery, there you have it! I also don't like Brussels sprouts at all. I'll eat cabbage though.
21/4 cups Gluten-Free Bake Mix, OR Gluten-Free Bake (560 mL)
Mix 2, OR Keto Bake Mix (use 1/4 cup more), OR almond flour
PLUS 2 tbsp oat fiber, OR Grain-Free Bake Mix
2 cups shredded Cheddar
cheese (500 mL)
1/2 cup butter, softened (125 mL)
1 tsp salt (5 mL)
1/2 tsp paprika (2 mL)
1/4 cup water (60 mL)
Optional
Toppings:
Coarse salt
Garlic salt
Celery salt
Curry powder
In large bowl, combine
Gluten-Free Bake Mix, OR alternative, Cheddar cheese, butter, salt, paprika and
water. (The dough should form into rolls
easily without being too wet or too dry and crumbly – add extra water or bake
mix, depending. I typically use almond
meal in my bake mix which is moister than almond flour.). Shape into rolls about 11/2 inches (4 cm) wide.
Cover in plastic wrap and refrigerate overnight. Remove plastic and cut
rolls into thin slices and place slices on ungreased cookie sheets. Bake on middle shelf in 425°F (220°C) oven 5 to 7 minutes, or
until golden brown underneath. Check
underside of crackers each minute after 5 minutes have elapsed as they can burn
very quickly.
Optional
Toppings: Brush crackers with water and then sprinkle
with coarse salt, garlic salt, celery salt or curry powder, if desired. Then bake.
Helpful
Hints: In our humid weather, these crackers soften
up after a while. I nuke mine a couple
at a time in the microwave oven for 30 seconds to 1 minute, depending on
whether I want chewy and crispy or simply crunchy crackers. I give some topping ideas, but personally I
like these plain.
Yield: 84 crackers
1 cracker
34.6
calories
1.2
g protein
3.0
g fat
0.7
g net carbs