Or at least more than I should have (ahem).
Anyone else with me?
Well, my CHEEZ-IT® days are over since I am gluten-free (and presently dairy-free), but thanks to Kate from Kate’s Healthy Cupboard, I can have CHEEZ-IT®s again!
Well, sort of.
Homemade “Cheez-Its®” that are gluten-free, grain-free and even dairy-free, with a vegan option.
Now that’s something to get excited about!
Have you heard about nutritional yeast?
It’s a mystery to some but a staple for many — particularly for those who are vegans or are allergic to dairy.
It gives a really nice cheesy-nutty flavor to dishes, sans the milk.
We’ve used it in our home for years, since my son was born with a life-threatening milk allergy.
We have several favorite recipes using nutritional yeast:
and Kate has a few tempting ones as well:
Sorry for the long introduction, but I am so thrilled with this recipe. Here’s Kate and her fabulous recipe for you to enjoy. Oh, and this post has affiliate links in it so if you click on it and make a purchase a commission might be made. Your support is much appreciated and helps keep this free resource up and running.}
Here is a recipe that uses nutritional yeast, instead of cheese, for a dairy-free cheesy cracker recipe that you can feel good about eating!
I almost didn’t get a chance to take a picture of these before they were gone.
Someone was sneaking them off the pile of my setup for the picture…they are that good!!!
Homemade”Cheez-Its®” Crackers (grain & dairy-free)
1 3/4 cup almond flour*
3 tbsp Nutritional Yeast
1/2 tsp sea salt, plus more for sprinkling on top
1 egg (or egg substitute like Powdered Egg Replacer or flax or chia egg)
1 tbsp butter or coconut oil, melted
2 tbsp lemon juice
- Combine flour, salt and yeast in a bowl
- In a small mixing bowl, whisk the egg with the melted butter/oil and lemon juice
- Combine the wets with the dries and stir until dough forms
- Place the dough between two sheets of parchment paper and roll out to about 1/8 inch thickness
- With a sharp knife or pizza cutter, cut dough into desired cracker size (I use a ruler with a pizza slicer to get them straight and even) and sprinkle the top with more sea salt
- Slide the bottom piece of parchment and crackers onto a cookie sheet
- Bake at 350 from 12-15 minutes until golden
- The outer crackers will brown the fastest, remove those and continue to cook the remaining crackers
I used melted butter to make these a bit “creamier” tasting, but expeller pressed coconut oil will work for dairy-free option.
Kate Criswell is a Fitness Trainer and Nutrition Coach who loves spending time in the kitchen tweaking recipes to make them healthier yet still satisfying and delicious. For more of her grain-free recipes and tips, visit Kate’s Healthy Cupboard at www.kateshealthycupboard.com.
Shared at The Prairie Homestead, 3 Boys and a Dog, Kelly the Kitchen Kop, Gluten-Free Homemaker, The Nourishing Gourmet, Food Renegade, We Are that Family, and Real Food Forager.