Healthy Homemade Cheez-Its: It’s Cheese with a Crunch
Raise your hand if you enjoy Cheez-Its—the little, addictive orange crackers made of cheese. Try and have just one. Go ahead, we dare you.
If you tried and failed (we know, we have too) then you know how delicious they are. Unfortunately, those delectable bites aren’t the healthiest option. Filled with processed cheese, gluten, preservatives, and other miscellaneous non-pronounceable ingredients these aren’t the snack crackers you want the kids (or yourself for that matter) to reach for.
Instead, try your hand at this healthier homemade version. They’re ridiculously yummy and easy to make.
So if you were a cracker, what kind of cracker would you be?
The following recipe is from The Heal Your Gut Cookbook by Hilary Boynton and Mary G. Brackett. It has been adapted for the web.
Serves 6 to 8
This summer I saw my kids’ eyes just watching their friends walking around with boxes of Cheez-Its. I decided to try creating a knockoff, and these became a perfect substitute!
• 1/4 tsp. sea salt
• 1/4 tsp. cayenne
• 1/4 tsp. white pepper
• 1/4 tsp. dried turmeric
• 1/4 tsp. garlic powder
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded Parmesan
• 2 eggs
• 1/4 cup grass-fed butter, softened
Preheat the oven to 350 degrees Fahrenheit. Mix all the dry ingredients in a food processor and slowly add the cheese, eggs, and butter. When you can form the dough into a ball, roll it out between two pieces of parchment paper and press the dough evenly across the pan. Bake the crackers for 10 minutes. At this point you can gently cut them into little squares the size of Cheez-Its. Place the crackers back in the oven for an additional 10 minutes. Remove the crackers, and break them up into squares. Once they’re all broken up, put them back into a turned-off oven or the dehydrator to crisp up. Watch carefully in the oven, as they will burn quickly. Once they’re cool, these crackers can be stored in an airtight container—although these don’t last long in my house.
It’s that time of year again: Outdoor barbecues are a weekend staple, trips to the beach and pool are becoming more frequent, and cherries are ripe for the picking! In their book, Cooking Close to Home: A Year of Seasonal Recipes, authors Diane Imrie and Richard Jarmusz provide a seasonal guide chock full of recipes…Read More
In her new book The Fruit Forager’s Companion, author Sara Bir encourages readers to embrace the magic of hunting for foraged fruit—delivering a how-to guide devoted to the secret, sweet bounty just outside our front doors. Bir, a seasoned chef, gardener, and forager, primes readers on foraging basics, demonstrates gathering and preservation techniques, and shares…Read More
As chronic disorders among American children reach staggering levels, parents are starting to take action. They are on the front lines of changing the food landscape and have created a movement to ensure the health of future generations. As more people become involved, veteran pediatrician Dr. Michelle Perro and medical anthropologist Dr. Vincanne Adams deliver…Read More
If you’ve got cows, you likely already know the joys of making your own yogurt. It’s easy, delicious, and oh-so-rewarding! If you don’t have cows, we think this recipe will convince you that you need some. The following excerpt is from Keeping a Family Cow by Joann S. Grohman. It has been adapted for the…Read More
There’s really nothing better than sitting down after a long day with a glass of wine and the sun setting in the distance. Unless of course you foraged for the berries for said wine, crushed them by hand, added in some sugar, water, and citric acid, bottled it up, and waited six months before you…Read More