Easy Cheese Crackers!

Your favorite childhood snack just got an upgrade!

If you grew up eating Cheese-It Crackers and remember loving them, but don't enjoy the chemicals the store bought crackers have in them today, you have to check out this simple recipe. These healthier Cheese-Its are perfect for a quick snack and great for the whole family!

Ingredients:

• 1 1/2 Cups Whole Wheat Flour (or Organic All Purpose Flour, or Oat Flour)

• 3 Tbsp Nutritional Yeast (for an extra Cheesy flavor)

• 1 Cup Cheddar Cheese, shredded

• 1/4 Cup Avocado Oil (or Olive Oil)

• 1/4 Tsp Onion Powder

• 1/2 Tsp Sea Salt

• 2-3 Tbsp Cold Filtered Water (this is needed to form the dough)

Instructions:

1. Preheat your oven to 350°F and line a baking sheet with unbleached parchment paper for easy clean-up.

2. In a food processor (or we just used our Vitamix), combine the Flour, Nutritional Yeast, Shredded Cheese, Onion Powder, and Sea Salt. Pulse a few times to combine. Add the olive oil and pulse again until the mixture resembles coarse crumbs.

3. Gradually add your cold water, 1 tablespoon at a time, and pulse until the dough starts to come together. You want it to be slightly crumbly, but firm enough to stick together.

4. Once the dough comes together, place the dough ball onto a floured surface. Roll it out with a rolling pin to about 1/8 inch thick. Use a pizza cutter to cut the dough into small squares, about 1 inch in size. Then take a chopstick or the end of a small spoon and make a small circle indentation in the middle of your squares (we tried some with and some without and the squares WITH the indentation in the center turned out way better).

5. Transfer the squares onto the prepared baking sheet, making sure they're not touching. Bake for 10-12 minutes, or until golden and crisp. Keep an eye on them towards the end to avoid burning.

6. Let the crackers cool on the baking sheet for a few minutes before transferring them to a cooling rack. They’ll crisp up more as they cool.

7. Store your homemade Cheese-Its in an airtight container for up to a week.

   
   

Enjoy!