Paleo Style 3 Cheese Crackers Recipes
PALEO STYLE 3-CHEESE CRACKERS
A crispy, crunchy, cheesy cracker for those of us who do paleo, to include dairy. Easy to make and very addictive. I found this recipe on the http://shecookshecleans.net website.
Provided by annroberts54
Categories Cheese
Time 30m
Yield 40 crackers, 8 serving(s)
Number Of Ingredients 11
Steps:
- reheat oven to 350°F In a large bowl, combine all the dry ingredients (first 5 listed). In a small bowl, whisk the egg with the oil. Pour the liquid ingredients into the flour mixture and stir well. Add the cheddar and jack cheeses, stir to combine, then knead together lightly to form a ball of dough.
- Scoop up the dough and place on a sheet of parchment paper. Cover with a second sheet of parchment paper; roll out the dough with a rolling pin to 1/8 inch thick, or less. You want it to be thin and even, but not too thin or they will break easily. Even up the edges best as possible with your hands, then roll out again lightly so the dough is "square-ish".
- Using a pizza wheel or knife, cut the dough into the size crackers you would like (1 -inch squares are nice). Sprinkle the dough with a little coarse sea salt; lightly press the salt into the dough. Transfer the crackers with the bottom sheet of parchment paper to a baking sheet.
- Bake for around 15 minutes, or until the crackers are very lightly browned and crisp. If your oven has a convection fan, turn it on. Also it helps to turn the pan around half way through baking since the oven temperature may vary front-to-back. Keep an eye on them so they don't dry out or burn!
- Let them cool (if you have the patience), then serve. Store in a container with a sealed lid to maintain crispness.
Nutrition Facts : Calories 159.8, Fat 13.8, SaturatedFat 6.6, Cholesterol 52.9, Sodium 334.4, Carbohydrate 0.5, Sugar 0.2, Protein 8.6
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- Combine all the ingredients in a mixing bowl. You can begin mixing them with a spoon, but kneading by hand will ensure that all ingredients are incorporated well and the color is a solid cheesy orange. Once the dough is uniform, roll it out between two pieces of parchment paper until it is about 1/8 inch thick. Remove the top sheet of parchment paper and slice them into square crackers or cut into shapes using THESE mini cutters.
- Poke a hole in each cracker and bake them for around 10 minutes (can be more sometimes). Because ovens vary, you may need to bake them longer in order to get them crisp, sometimes 10-15 minutes. The thickness of your crackers will also determine how long they should be baked. They will crisp up more after cooling as well.
- Remove after baking, allow them to cool and then serve. Store them in an airtight container for up to a week unrefrigerated. If they need to be crisped up again throughout the week, simply pop them into the toaster oven for one short cycle to accomplish this.
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