Meal
Ingredient
Occasion
Diet
Thanksgiving Menu
Total Time
38 min + fermentation
Prep Time
20 minutes
Cook Time
18 minutes
Rating
These homemade Cheez-its are made with einkorn− a primitive form of wheat that’s so much better for you and doesn’t cause digestive issues. We’ve turned an ultra-processed snack food into a nourishing cheese cracker that we can all feel good about feeding our children. Get a fancy edge by using a fluted pastry cutter.
These homemade Cheez-its are made with einkorn− a primitive form of wheat that’s so much better for you and doesn’t cause digestive issues. We’ve turned an ultra-processed snack food into a nourishing cheese cracker that we can all feel good about feeding our children. Get a fancy edge by using a fluted pastry cutter.
Directions
Step 1
Put cheese and discard in food processor and blend. Add chopped cold butter, salt and flour, then blend and pulse.
Step 2
Turn dough into bowl and massage to make sure everything is mixed well. Cover with compostable cling wrap and refrigerate overnight or up to 2 days to allow to ferment.
Step 3
Remove fermented dough from fridge and allow to come to room temp. This may take more than 1 hour. Roll out on unbleached parchment paper as thin as you can with rolling pin. Transfer parchment to baking sheet. Take a fluted pastry cutter or pizza cutter to make 1” parallel and perpendicular cuts to form the crackers.
Step 4
Sprinkle with sea salt and bake at 375F for approximately 18 minutes until gold brown. Allow crackers to cool — they will harden and crisp up as they cool. Store in an airtight container in the pantry.
Note
These make a fun lunchbox addition for the little ones. If they need to be crisped up again, just put cheez-its on a baking sheet at 250F for 10-20 minutes!
Notes
Read our recipe notes below (0)