I think I have done it. I didn’t think it would really turn out like I hoped. But, it did.
Yes, yes, it did.
For this month’s freezer cooking days, I experimented with a healthier cracker. I took the oh-so-addicting Cheez-It and turned it into real food. Yes, I am just as surprised as you are.
I took this recipe from Fine Cooking and tweaked it. I didn’t want a spicy flavor and I wanted to avoid nuts due to a suspected nut allergy in our family. I also simplified the recipe immensely. No egg separating from this mama. And I whirred it all together in the food processor.
The end result was a crisp, salty, cheddary cracker that smacks of the “I-could-eat-the-whole-box-but-they’re-so-bad-for-you-Cheez-It.” I hope you like them.
Recipe: Cheddar Coins (aka Healthy Cheez-Its)
- 1 cup unbleached flour
- 1/3 cup whole wheat flour
- 1 1/3 cups finely grated, sharp cheddar cheese
- 1 teaspoon salt (you may want to reduce this according to taste)
- 1/2 teaspoon garlic powder
- 1/2 cup butter, cubed
- 1 egg
- In bowl of food processor, combine flours, cheese, salt, and garlic powder. Add butter cubes and pulse until crumbs are formed. Blend in egg until dough comes together around the blade.
- Turn dough out onto a sheet of plastic wrap. Form into 1 inch log. Wrap tightly in plastic wrap and chill at least 2 hours. Preheat oven to 375 ° . Slice into thin coins. Bake for 15 minutes. Cool on rack. Package in airtight container.
- Freeze for longer storage.