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Allergen Free Paleo Cheese Crackers

December 18, 2018 by predominantlypaleo 11 Comments

 

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!


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. 

ALLERGEN FREE PALEO CHEESE CRACKERS

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? 

ALLERGEN FREE PALEO CHEESE CRACKERS

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…

  1. 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.
  2. 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

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Allergen Free Paleo Cheese Crackers

ALLERGEN FREE PALEO CHEESE CRACKERS
Print Recipe
  • Author: Jennifer Robins

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350F
  2. 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.
  3. 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.
  4. 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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ALLERGEN FREE PALEO CHEESE CRACKERS

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Filed Under: baked goods, dairy free, egg free, gluten free, grain free, nut free, paleo, sides, snacks, soy free, sugar free

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Comments

  1. Sharon says

    March 31, 2019 at 1:33 pm

    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.

    Reply
    • predominantlypaleo says

      April 1, 2019 at 2:08 am

      Let me know how round two goes!

      Reply
  2. Kendall says

    April 30, 2019 at 1:57 am

    Is there any other type of flour that I could sub for the cassava?

    Reply
    • predominantlypaleo says

      May 7, 2019 at 8:11 pm

      I haven’t tried any others. Possibly almond?

      Reply
  3. Lisa says

    February 20, 2020 at 3:03 am

    Can I sub the ghee for refined coconut oil? Or palm shortening? My son can’t do dairy at all. Thx ?

    Reply
    • predominantlypaleo says

      February 20, 2020 at 7:23 pm

      Possibly! I’d probably try palm shortening first.

      Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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