Grain Free Cheddar Cheese Crackers

Unfortunately, I can not say I have even tried these cheese crackers...but have been told by many that they are awesome!!!  I decided to experiment with some left over cheese and make them for my boyfriend recently...they didn't last long!  I can't do dairy (I wish so badly I could), but know a lot of my followers can so I wanted to share this with you!  If you can't tolerate dairy, you can try these Dairy Free "Cheez-its" Crackers that I made with nutritional yeast for the cheesy flavor.  Twice I have been told they are like Better Cheddars and so good!!  Feel free to play around with different cheeses, I have used Cheddar and White Cheddar and they both were eaten quickly.

I normally make crackers with almond flour or other nut meals as the main ingredient.  Cheese adds more fat and therefore more crunch without browning them a bit.  Nut flour crackers are typically better slightly brown.  These cheese crackers do not need to get brown to crisp up.  If you let them get brown, they will taste a tad bit burnt...some people love that taste!!  I'd watch these carefully towards the end of the cook time and possibly take out the edge pieces that will cook faster!

Grain Free Cheddar Cheese Crackers

Ingredients

• 1 1/2 cups shredded cheddar cheese, not packed*
• 1 1/4 cup almond flour (Bob's Red Mill or other coarse flour will work just fine)
• 1 egg
• 1 tbsp butter, melted
• 1/2 tsp sea salt plus more to sprinkle over the top of crackers

Instructions

1. Place all of the ingredients in a food processor and combine until dough forms. Stirring in a bowl should work too, just whisk the egg before you add it in.
2. Place dough ball onto a piece of parchment with another piece placed over top
3. Press the dough down a bit with hand. Use a rolling pin to roll it out to about 1/4 inch or less in thickness.
4. Remove the top piece of parchment and cut the crackers into desired size. A pizza cutter works great for this. Sprinkle with a bit more sea salt
5. Place the parchment lined crackers on a baking sheet and bake at 350 for 20-25 minutes
6. Do not let these start to brown unless you like the taste of slightly burnt cheese.

Notes

*I have used cheddar and white cheddar in this recipe, but any cheese should work!!

I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!  Give the gift of health this holiday season, gift sets available!

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

Kate's Healthy Cupboard - Gluten Free Recipes

Olive Garlic Crackers

I know I post a lot of snacks and treats, but that is what I find the hardest to change when going grain free!  I am such a simple eater when it comes to my meals...protein, vegetable and a healthy fat...that I don't make new recipes all that often!  I am always looking for something to crunch on or to fill my sweet tooth, so that is where my creativity and time are spent.  My clients seem to have the hardest time with that aspect as well, so snacks and treats are my top priority.  Enjoy these grain free crackers!

Olive Garlic Crackers

Ingredients

• 2 cups almond flour (any brand will work here)
• 1/2 cup green olives, diced
• 1 egg, whisked
• 1 tbsp grass-fed butter, melted Ghee, or coconut oil, or MCT oil  
• 1/4 tsp or more sea salt
• 1/4 tsp garlic powder

Instructions

1. Combine flour, salt and garlic in a large mixing bowl and add in the olives
2. Pour the melted butter and egg over the mixture and stir until combined
3. Place the dough on a piece of parchment paper with another piece of parchment placed over top
4. Press the dough dough a bit and then roll it out with a rolling pin until it's about 1/8-1/4 inch thick
5. Using a pizza cutter or sharp knife, cut the crackers into the desired size
6. Bake at 350 for 15-20 minutes or until golden on top
7. Store in an airtight container, glass is my favorite

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Cracked Pepper Cashew Crackers

The Whole Foods I shop at used to have Cracked Pepper and Sea Salt Cashews in the bulk section...and I loved them!!  Unfortunately you know they were roasted in crappy vegetable oil and would be very easy to make yourself!  They no longer carry them, I could make them or I could get a bit more creative and make a cracker recipe out of cashews in the same flavor. Let this recipe be a template for you to make any cracker flavor you'd like with any nut you'd like!  I loved the spiciness of the pepper and couldn't get enough of these!!!  This could easily be turned into a sweet cracker with a touch of sweetener and cinnamon in place of the salt and pepper.  Looking for other grain free cracker ideas, I have a bunch of different recipes for you!

Cracked Pepper Cashew Crackers

Ingredients

• 2 generous cups raw cashews
• 1 pastured egg
• 1 tbsp coconut oil, butter or ghee*
• 1 tsp sea salt
• 1 tsp cracked black pepper

Instructions

1. In a food processor, grind the cashews into a flour. Make sure not to over blend into cashew butter, but you want it as fine as possible
2. Add in the salt and pepper and pulse to combine
3. In a mixing bowl, whisk the egg and oil together and stir in the flour mixture until combined
4. Place the ball of dough in the center of a large piece of parchment paper with an additional piece of paper over top
5. Roll out to desired thickness, about 1/8 - 1/4 inch
6. Using a sharp knife or pizza cutter, cut into desired size.  You may want to sprinkle more salt and pepper over the top of dough
7. Bake at 350 for 12-15 minutes or until a bit brown
8. Store in an airtight container

Quick notes

*I used expeller pressed coconut oil. Macadamia nut oil would be great here too!

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Cranberry Pecan Crackers

The Holidays are here...so are all of the pumpkin recipes!  I haven't been in a pumpkin mood, so I'm trying to create some different holiday flavors this season.  First up, these Cranberry Pecan Crackers made with homemade dried cranberries.  I really like how this recipe turned out, the tartness of the cranberries with the bit of sweetness from the pecans works well together.  The crackers are almost a bit flakey and would pair well with a goat cheese spread if you can tolerate dairy.  I wish I could...sounds delicious!!

If you like the combination of cranberries and pecans, I highly recommend these Cranberry Pecan Muffins.  The topping alone makes these delicious and perfect for Thanksgiving morning!

Recipe: Cranberry Pecan Crackers

Ingredients

Dried Cranberries:

• 1 1/2 cups fresh cranberries
• 1 tsp coconut oil, melted
• dash of sweetener (optional)

Crackers:

• 1 tbsp grass-fed butter, Ghee or coconut oil, melted
• 1 -2 tsp granulated sweetener (I used Swerve for no sugar option)
• Couple dashes of sea salt or more for salty crackers.  I sprinkled the top of rolled out dough will a tiny bit more salt

Instructions

Cranberries:

1. Combine cranberries, coconut oil and sweetener in a bowl. Pour onto a parchment lined cookie sheet and bake at 250 for 2-2 1/2 hours.
2. Remove from heat once the majority of berries look dried, set aside to cool.

Crackers:

1. Place the pecans and cranberries in a food processor and combine until pecans look like coarse sand
2. Add the egg, butter/oil, sweetener and salt to the mixture and pulse until combined and dough forms
3. Place the dough between two pieces of parchment paper and roll out to about 1/8 of an inch thick
4. Using a pizza cutter or sharp knife, cut crackers into desired size
5. Bake at 350 for 10-12 minutes or until lightly browned. Thinner crackers will cook faster and you may need to remove outer edge crackers before you remove the inner crackers
6. Let cool to crisp up and store in an airtight container. I love using glass jars for my snacks!

Quick notes

*I did not want to use store bought dried cranberries, they have added sunflower oil and white sugar. You can certainly substitute store bought, but you will probably only need 1/2 cup or less and leave out the sweetener all together.  These crackers will definitely turn out to be a sweeter version!!

Variations

*You can use a dehydrator to dry out the cranberries. I chose the oven method since many people do not have a dehydrator.

Looking for a great online source for nuts and sooo much more...check out www.nuts.com for a huge variety of baked goods and nuts and nut flours!  If you want to try Swerve in your holiday baking, use coupon code Kate10 for 10% off when you order online.

If you want to try Swerve or need to order more, use coupon code KATE10 for a discount.  If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Beet Crackers

Recently Coconut Mama posted a recipe for sweet potato crackers that caught my eye.  I once tried to make sweet potato crackers without any coconut or almond flour and it just didn't work.  I will definitely be trying her cracker recipe and think you should too!  Crackers are something I totally miss, that crunch!

What does that recipe have to do with anything?  It was the inspiration for these beet crackers.  I have beets in the refrigerator that I planned to try using in some baked goods, but decided to use them for a cracker recipe instead.  The difference here is that there is not much starch in beets, so I had to add some.  I chose to use arrowroot, the starch from a tuber vegetable and my favorite starch to cook with.  It can be found in the flour section of any natural grocery store.  Bob's Red Mill sells it and it's a reasonably priced flour/powder.

I kept these crackers super simple and just used salt to season them.  I also topped them with my amazing black sea salt that adds so much flavor.  I think the variations are endless and next time I may try a bit of balsamic vinegar and basil or cumin with the salt.  Goat cheese seems to be great to pair beets with, try some atop these crackers!!

Recipe: Beet Crackers

Ingredients

• 1 cup raw beets, diced
• 2 egg whites*
• 3 tbsp coconut flour
• 3 tbsp arrowroot powder
• 1 tbsp coconut oil**
• 1/2 tsp sea salt and any other spices you desire
• Sea salt to sprinkle on top

Instructions

1. In a food processor, process the beets until they are pureed or close to it
2. Add in the remaining ingredients and pulse until combined
3. Pour mixture into a pile onto a piece of parchment paper and place an additional piece of parchment over the top
4. Roll out the “dough” until about 1/8 inch thick or more for thicker crackers
5. Sprinkle the top with kosher salt or other salt of choice
6. Bake at 350 for 40-50 minutes
7. As crackers harden, use a knife or pizza cutter to score the crackers into the desired size
8. Thinner pieces will be done faster, remove those and continue to cook the rest. You can turn off the oven and let the crackers sit in it until they become completely crunchy

Quick notes

*I always have extra egg whites since I use so many yolks making my ice cream every night (no joke!), but it may work to use the entire egg.  Yolks make things more tender so you may only need one full egg if you do use the yolk.

**Any oil or grass-fed butter will work here. I used expeller press coconut oil to avoid coconut flavor. Olive oil would be good along with macadamia nut or walnut oil.

I loved how these turned out!  My only complaint is that I didn't double the recipe!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Grain Free "Cheez-Its" Crackers

Have you seen how many varieties of Cheez-Its there are now?  I'm rarely at any store other than Whole Foods and Natural Grocers, so when I am, I am always in awe at all the new junk food...it really isn't worthy of being called food!  Is anyone else guilty of looking at other people's carts and wondering what they are thinking and how did they miss that soda, boxed fake meals and corn syrup laden goodies are so horrible for you!!!   I realize not everyone is so fortunate to shop at Whole Foods, but come on, make better choices with what is available to you!!!

OK, enough of my rant!  Here is a recipe that uses nutritional yeast for a dairy free cheesy cracker recipe that you can feel good about eating!  I almost didn't get a chance to take a picture of these before they were gone.  Someone was sneaking them off the pile of my setup for the picture...they are that good!!!  These are the perfect cracker to dip or break up into my Bacon Chili Recipe!!!

Grain Free “Cheez-Its”

Ingredients

• 1 3/4 cup almond flour*
• 3 tbsp Nutritional Yeast
• 1/2 tsp sea salt, plus more for sprinkling on top
• 1 egg
• 1 tbsp butter or coconut oil, melted
• 2 tbsp lemon juice

Instructions

1. Combine the flour, salt and yeast in a bowl
2. In a small mixing bowl, whisk the egg with the melted butter/oil and lemon juice
3. Combine the two bowls and stir until dough forms
4. Place the dough between two sheets of parchment paper and roll out to about 1/8 inch thickness
5. With a sharp knife or pizza cutter, cut dough into desired cracker size (I use a ruler with a pizza slicer to get them straight and even) and sprinkle the top with more sea salt
6. Slide the bottom piece of parchment and crackers onto a cookie sheet
7. Bake at 350 for 15-20 minutes until golden (the crispier they will be in you let them golden)
8. The outer crackers will brown the fastest, remove those and continue to cook the remaining crackers

Quick notes:  *Honeyville or Bob’s Redmill will work just fine for these crackers.

Variations:  I used melted butter to make these a bit “creamier” tasting, but expellor pressed coconut oil will work for dairy free option.

Enjoy!

Raw Beet and Sunflower Seed Crackers

This may sound very similar to a recipe from a few months back, cause it is.  I basically took my recipe for my Raw Beet Sunflower Seed Pesto and made a few changes to create this delicious cracker!  If you are a beet person, this is a must try!  I used my dehydrator, but I believe this should work just fine in the oven.  Many ovens have a dehydrator option or just bake these at the lowest possible setting.

 Raw Beet and Sunflower Seed Crackers

Ingredients

• 2 large beets, peeled and chopped (about 5 cups)
• 4 garlic cloves
• 3/4 – 1 cup fresh basil leaves
• 1 cup raw sunflower seeds
• 2 tbsp balsamic vinegar
• 1 tbsp psyllium husk*
• 1 tsp sea salt

Instructions

1. Place the chopped beets into a food processor and blend until pureed
2. Add in the remaining ingredients excluding the sunflower seeds and blend until well combined
3. Add the seeds to the mixture and combine. Do not let the seeds get so small they disappear.
4. Dehydrate at 145 for 2 hours. Reduce the temp to 105 and dehydrate until crisp. Once the top is completely dry, I flip the crackers to finish. this is the best time to cut or score the “dough” into desired cracker size.
5. Oven Method: Bake on a parchment lined cookie sheet at lowest temperature setting or dehydrator setting until desired crunch. You may want to turn the crackers over part way through to cook evenly. You can try cutting or scoring the crackers at that time as well.

Quick notes

*Psyllium husk powder helps to bind the ingredients, like an egg does or flax meal mixed with liquid does. It can be found at most health food stores in the supplement section. It is a powder that is high in fiber and when consumed in high amounts, it can cause intestinal distress. I promise the one tablespoon of it in this entire recipe will not cause a problem for you!!

Kate's Healthy Cupboard - Gluten Free Recipes

Sunflower Seed Herb Crackers

I love sunflower seeds.  I'm not talking about the shelled ones that look like a dip in your mouth and are waaaaay to much work for a tiny seed.  I'm talking about raw seeds tossed on salads, added to breads and granolas, sprinkled over vegetable dishes and now used to make these yummy crackers.

These little guys are packed with protein and healthy fats, along with many other nutrients.  Sunflower seeds are an excellent source of vitamin E, the body's primary fat-soluble antioxidant.  Vitamin E helps keep free radicals from oxidizing cholesterol.  They are also high in many minerals including, Calcium, iron, manganese, zinc, magnesium, selenium, and copper.  Many of these minerals have vital role in bone mineralization, red blood cell production, enzyme synthesis, hormone production, as well as regulation of cardiac and skeletal muscle activities.  They are also one of the best sources of B-complex group of vitamins such as niacin, folic acid, thiamin (vitamin B1), pyridoxine (vitamin B6), pantothenic acid, and riboflavin.

So basically you're getting a handful of nutrients in every cracker you munch on.  Feel good about eating crackers, not guilty or bloated from the gluten, preservatives or added sugars of prepackaged crackers.

Recipe: Sunflower Seed Herb Crackers

Ingredients

• 1 1/2 cups raw sunflower seeds
• 1/4 cup roasted sunflower seed butter (Marantha is my favorite)
• 1 egg
• 3/4 tsp basil
• 1/2 tsp thyme
• 1/2 tsp parsley
• 1/2 tsp garlic powder
• 1/2 tsp sea salt plus some to sprinkle

Instructions

1. In a food processor, pulse the sunflower seeds into a fine meal
2. Add the sunflower seed butter, egg and all seasonings and pulse until well combined
3. Dough will clump together and create one big ball
4. Place dough on a piece of parchment paper with additional parchment place over the top
5. Use a rolling pin to roll the dough out between an 1/8 and 1/4 inch thick
6. Slice with a pizza cutter or sharp knife into desired size crackers
7. Place the bottom piece of parchment paper with dough onto a cookie sheet
8. Bake at 350 for 12-15 minutes until brown
9. Sprinkle with a little sea salt as soon as crackers come out of oven

Quick notes

There will be a lot of oil on the crackers as they bake.  This is what will give the crackers their crunch.  It will disappear shortly after they have been out of the oven.  Make sure to sprinkle the additional salt on them while the oil is still present so the salt sticks.

Let us know how you choose to top your crackers!

Kate's Healthy Cupboard - Gluten Free Recipes

Grain Free Honey "Wheat" Crackers

If you enjoy the Grain Free "Wheat" Crackers, you will also enjoy these slightly sweetened grain free crackers!  I thought it would be cute to make heart shaped crackers for Valentine's Day, but these can be made into any shape a cookie cutter comes in or just plain squares.

Recipe: Grain Free Honey "Wheat" Crackers

Ingredients

• 1 1/4 cups almond flour (I used Bob's)
• 1/4 cup raw almonds, finely chopped
• 1 TBSP ground flax seed
• 1 egg
• 1 TBSP macadamia nut oil (or refined coconut oil)
• 2-3 tbsp honey
• 1/2 tsp sea salt

Instructions

1. Combine flour, chopped almonds (use a food processor to pulse into very small pieces/meal), flax and 1/2 tsp sea salt in a bowl
2. Whisk an egg and add honey and oil, combine into flour mixture
3. Place dough on a piece of parchment paper and place another piece on top of the dough
4. Roll out the dough to about 1/8 inch thick
5. Use a knife or pizza cutter to cut into 1 1/2 inch squares (makes about 24 crackers). You can also use a cookie cutter
6. Bake at 350 for 12-15 minutes or desired crispiness

Making any of the cracker recipes into different shapes is a great idea for kids.  These are a MUCH healthier option that goldfish!  Enjoy!

Kate's Healthy Cupboard - Gluten Free Recipes

Grain Free "Wheat" Crackers

One of the many things I miss going gluten free, are crackers and crispy snack foods.  Here is a basic cracker recipe that would be perfect to spread some nut butter, egg salad, chicken salad or any dip on. Check out my Almond Coconut Spread, so good on these!!!!

Elana's Pantry has numerous cracker recipes and was my inspiration to create my own variety of crackers.  My Spicy Rosemary Cashew Crackers recipe is one of my favorites, a must try if you haven't yet!

Recipe: Grain Free "Wheat" Crackers

Ingredients

• 1 1/4 cups almond flour (I used Bob's)
• 1/4 cup raw almonds, finely chopped
• 1 TBSP ground flax seed
• 1 egg
• 1 TBSP macadamia nut oil (or refined coconut oil)
• 1/2 tsp sea salt
• Couple pinches of coarse sea salt

Instructions

1. Combine flour, chopped almonds (use a food processor to pulse into very small pieces), flax and 1/2 tsp sea salt in a bowl
2. Whisk an egg and add oil, combine into flour mixture
3. Place dough on a piece of parchment paper and place another piece on top of the dough
4. Roll out the dough to about 1/8 inch thick
5. Use a knife or pizza cutter to cut into 1 1/2 inch squares (makes about 24 crackers)
6. Rub a couple pinches of coarse sea salt on top of dough
7. Bake at 350 for 12-15 minutes or desired crispiness

Let us know how you like to top your Grain Free "Wheat" Crackers!

Kate's Healthy Cupboard - Gluten Free Recipes

Grain Free Spicy Rosemary Cashew Crackers

Gluten and Grain Free Crackers with a kick!

Crunchy crackers and snacks were some of the things I missed most when I had to go grain free.  These crackers solve that problem and disappear fast around here!

Recipe: Spicy Rosemary Cashew Crackers .

Ingredients

• 2 Heaping Cups Raw Cashews (soaked and dried)
• 1 Tbsp Macadamia Nut Oil
• 1 Egg
• 2 Tbsp Fresh Rosemary, chopped
• 1/4-1/2 tsp Cayenne Pepper
• 1 tsp Celtic Sea Salt

Instructions

1. Place cashews in a food processor and grind to a meal/flour
2. Combine egg, oil, rosemary, cayenne pepper and salt in a bowl and mix together
3. Add the cashew flour to the bowl and mix well
4. Place half the dough on a piece of parchment paper the size of a cookie sheet. Roll the dough out until its between an 1/8 and 1/4 inch thick.
5. Cut with a sharp knife or pizza cutter into crackers
6. Place the parchment paper onto a cookie and bake at 350 for 12-15 minutes depending on desired crispness

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes