My step mom made this crunchy grain and gluten free primal cheese cracker recipe over the holidays for my dad who loves cheese but is trying to do a lower carb Paleo plan. These cheese wafers are usually made with flour and are higher in carbs and other inflammatory foods but she revamped the recipe to be more primal and real food friendly. She used grass fed cheddar cheese that made these crackers have a tangy and salty flavor. They were a big hit and my husband was glad he had his own tin to take home on the airplane. I hope you enjoy this healthier version of family classic.
Crunchy Grain and Gluten Free Primal Cheese Cracker Recipe
1/2 cup tapioca flour (I like this one)
1/4 cup coconut flour (I like this one)
16 oz organic and grass fed sharp cheddar cheese (such as Kerrygold)
3/4 cup egg white
1/4 tsp cayenne pepper ( use an organic one like this)
1/2 cup grass fed butter, room temperature (I like this one)
Preheat the oven to 300.
Sift the flours into a large bowl and combine well.
Make sure the cheese is grated and softened to room temperature.
Add the all the other ingredients to the bowl and mix thoroughly.
The dough will be stiff.
Roll the dough into 1 inch balls.
Place on the balls parchment paper on a cookie sheet, evenly spaced.
Mash down with a fork into wafers (it will look like a peanut butter cookie).
Bake the cheese wafers 40-45 min, may take longer to get crisp.
Serve and enjoy.
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