Grain-Free Poppy Seed Cheddar Crackers

A few modifications to my paleo pie crust recipe resulted in these perfectly cheesy, grain-free poppy seed cheese crackers! Found at The Happy Housewife

By contributing writer Tessa

I remember the day when the thought of a making a cracker seemed like a job for professionals.  It wasn’t until my son’s food allergies that I ventured into making them so that he could have safe crackers to eat along with everyone else.

Like everything in life, we are meant to learn from our circumstances.  And while I doubt learning how to make crackers was the main plan…..learn I did!  I was so surprised at how easily they came together, and I now make crackers where I control the ingredients.

This creation came about when I had a hankering for a sharp cheddary cracker.  We absolutely love my paleo pie crust recipe, so it was a perfect place to start.  With a few minor modifications, voilà – a perfectly cheesy, grain-free cracker!

A few modifications to my paleo pie crust recipe resulted in these perfectly cheesy, grain-free poppy seed cheese crackers! Found at The Happy Housewife

Grain Free Poppyseed Cheddar Crackers

Ingredients

  • 1 recipe paleo pie crust
  • 1 cup packed (or more!) extra sharp cheddar, grated. (Any cheese may be used.)
  • 1 tablespoon poppy seeds

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Make the pie crust according to the directions.
  3. With the contents still in the food processor, pulse in the cheese and poppy seeds to mix.
  4. Divide the dough into 4 balls. While you roll out the first ball, cover the remaining ones so they do not dry out.
  5. Using either parchment paper or a non-stick baking mat, place one ball of dough on top, cover with plastic wrap, and then roll out SUPER THIN. This is key to the crispy texture. This one chunk of dough should roll out to around the size of the baking mat or cookie sheet.
  6. Using a pizza cutter or knife, gently slice the large rectangles into approximately 2-inch squares.
  7. Sprinkle with a touch of sea salt and bake for about 10 minutes.
  8. Pull the crackers out, remove any that are golden and crispy (usually around the edges), and completely break and pull apart the remaining crackers. Place them back in the oven to turn golden and cris, about 1-4 minutes...depending on how thin you got them!
  9. Repeat with all remaining dough, storing in an airtight container, in the freezer. These are edible within 5 minutes of being out of the freezer since they are so thin and stay fresh longer this way!

Notes

Roll out as evenly as possible...the edges are usually a bit thinner. That is okay.

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