Don’t be fooled friends, these might look like kid snacks (and they are!), but all snackers will love these Allergen Free Paleo Cheese Crackers!
These crackers were one of my most exciting moments of writing The Paleo Kids Cookbook, and I stand by that enthusiasm even typing this 2 years post publication. I gave up gluten in 2008 after my 2nd baby was born and after my diagnosis of Hashimoto’s. Then when my first two kids each turned two, respectively, I took them off gluten as well after their stool tests came back positive for the production of antibodies against gluten.
I bet you really wanted to know all that, but suffice it to say that when each of my children started eating gluten free, I would have donated any appendage or organ in my body to get my hands on some darn GFCF cheese crackers for crying out loud. I mean seriously, can you still hear the desperation in my voice all these years later?
So when I was writing The Paleo Kids Cookbook, I felt compelled (more like possessed) to come up with a recipe for an allergen friendly “cheese” cracker that was free of all the crap and still able to convince my littles that those little fish shaped crackers were real close to the ones in the store, know what I mean? If you’re a parent of a GFCF child reading this, I know you do boo and I got you. A few quick notes before we dive into these delicious gems…
- No you do not have to use mini cookie cutters if you would rather make them more like “Cheeze Its” than “Goldfish” or Duckies but if you want to, I used something like THESE.
- If you prefer to cut them in squares, you can simply use a pizza cutter and poke little holes in each of the squares with the tip of a fork or even a chopstick.
Allergen Free Paleo Cheese Crackers
- 1 cup cassava flour
- 1/4 cup melted ghee
- 1/4 cup olive oil
- 1/2 cup coconut milk or other dairy free milk
- 1/2 teaspoon turmeric
- 2 tablespoons high quality storebought or homemade ketchup
- 3–4 tablespoons nutritional yeast
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Up to 1 teaspoon sea salt
- Preheat oven to 350F
- 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.
I was excited to try this recipe. The dough was thinner than I expected. I used almond milk instead of coconut milk, which is probably why it turned out thinner. When I had spread it out, I discovered I did not add the ghee. I melted the ghee for a few seconds in the microwave and added it to the dough. It immediately separated, which made me think that the ghee was too warm. I will have to try it again.
Let me know how round two goes!
Is there any other type of flour that I could sub for the cassava?
I haven’t tried any others. Possibly almond?
Can I sub the ghee for refined coconut oil? Or palm shortening? My son can’t do dairy at all. Thx ?
Possibly! I’d probably try palm shortening first.