In honor of all the kiddos who are heading back to school this week, and all the parents who just collectively breathed a sigh of relief, we present cheese crisps. An easy, delicious cracker for lunch boxes and after school snacking. These crackers use coconut flour and brown rice flour for a light, crisp cracker that is deceptively gluten free. Take this recipe for a spin, then try variations with different cheeses like Pepper Jack or Smoked Gouda. Careful, though, these are addictive and it’s likely your first batch won’t even make it to Monday’s sack lunch.
- 1/2 cup Coconut Flour
- 1/2 cup Brown Rice Flour
- 1/4 tsp Sea Salt
- 1/4 cup Unsalted Butter (melted)
- 1 Egg
- 2 Tbsp Water
- 3 cups Sharp Cheddar Cheese shredded
- 2 Tbsp Brown Flaxseeds
Heat oven to 275°F .
Place melted and cooled butter, egg and water in a food processor. Add flours, salt and cheese, and blend until incorporated.
Place mixture into a bowl. Add flaxseeds and mix by hand until a soft dough forms.
Turn out onto a board dusted with brown rice flour. Roll to about 1/16-inch thick and cut into bite size pieces.
Distribute pieces onto a parchment covered dark cookie sheet.
Bake for 30-35 minutes, rotating cookie sheet halfway through baking. Crackers will be golden and hard when done.
Yields about 50 bite size crackers.