I have a terrible affliction.

It’s called: Love of Artificial Cheese Flavor.

Yes, me! The lady who rubs clay on her armpits daily to detox and starts each day with lemon cayenne pepper water loves herself some fake cheese flavor.

Now right now you’re either saying “GROSS!” or “Ooh girl, I feel ya.”

If you think it’s gross, I totally agree! And if you feel me, you know that I know that sometimes love defies logic and thus I can’t help but love artificial cheese flavor no matter how gross I know it is.

Luckily I now have these homemade & healthy gluten-free “cheese” crackers to satisfy the craving without the grossness.

Because even the seemingly healthier organic versions still have unhealthy, industrial “vegetable” oils that are very likely rancid, or gluten (which I’ve recently officially cut out of my diet).

They’re just a few simple ingredients, nutritious, and incredibly easy to make.

homemade-and-healthy-gluten-free-cheese-crackers-recipe

Like the junky cheese crackers I so miss, these crackers don’t have real cheese in them.

They do, however, have nutritional yeast, which tastes an awful lot like cheese.

I thought about making cheese crackers with the real deal as I am not dairy-free, but figured they would keep longer without it. Plus, nutritional yeast gives these crackers an added health boost (it’s loaded with the B-vitamins). Win win WIN!

That being said, if you try making these crackers with real cheese, please report back and let me know how it worked out!

Ingredients

Directions

Preheat oven to 375°F. Combine all dry ingredients in a bowl and mix together. Add the ghee and water, and mix until you have a consistent dough.

Turn the dough out onto a 12×16 parchment piece of parchment paper, and cover with another equally-sized piece of parchment paper. Press the dough into a rectangle as best you can, then roll the dough until it is 1/8 of an inch thick.

Peel the top piece of parchment paper away. Using a pastry wheel (you can also use a pizza cutter), score the dough into squares (keep the uneven edges where they are) and sprinkle with some more salt.

Slide the parchment paper and dough onto a 12 x 18 baking sheet, and bake for 15-18 minutes, until the crackers are golden brown (the uneven edges edge might over-bake, but that’s OK because we’re going to eat them first to get rid of the evidence 😉 ).

Remove the pan from the oven and let the crackers cool.

Last but not least, enjoy!

Store in an airtight container for up to one week… if they last that long…

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