Dawn Tyler’s Recipe
This recipe is provided to us by one of our community members: Dawn Tyler of Dawn’s Nourished Life. She writes, “My kiddos got a little cranky about their school snack time. Their friends are bringing things like those junky Goldfish crackers. My kids wanted those! So, I came up with a “Cheez-It” style cracker that was made within Nourishing Traditions guidelines. I didn’t tell them what I was doing, just handed each one a cracker after they had cooled. They both said “That tastes like a Cheez-It”. Huge win! When they saw they had a snack back of our homemade Cheez-Its this morning, they were actually glad.”
3-1/2 cups freshly milled soft white wheat [others may work, this is what I used]
1 cup raw Filmjolk or other yogurt
8 oz grass-fed butter, creamed
1 tsp sea salt
Mix above and set at least 12 but up to 24 hours in warm spot, covered with towel.
4 oz shredded raw cheddar, mine was aged 2 years
1/4 tsp cayenne (optional)
1 tsp sea salt
1 tsp baking soda
Divide into 4 sections. Wrap each section individually in plastic wrap. Refrigerate until firm.
Cut parchment to fit a jelly roll pan. Sprinkle arrowroot starch on parchment. Place 1 dough ball on parchment and sprinkle more arrowroot. Dust rolling pin. Roll out dough to fit parchment.
To cut the crackers, I used a plastic ruler and just kept flipping it to form even cuts. You can eyeball it and use a knife or pizza cutter. You don’t have to cut all the way through, scoring works. Using a toothpick or skewer, Poke a hole in the center of each cracker. You can add more cheese on top and sprinkle with additional sea salt if you wish. Slide cracker filled parchment onto jelly roll pan and bake at 350 for 25 minutes. Cool for a few minutes on pan. Break crackers apart at score lines. Transfer to cooling rack to finish cooling. Store in airtight jar in fridge if there are any left to store. You can make all 4 batches or the dough should stay good in the fridge for a week.
Dawn writes: I think my next batch I may add some dried herbs.