This is probably THE proudest moment in my life so far.
I know what you must be thinking:
“Making a food product is one of your prouder moments? Do you even get out?!”
And the answer is no, no I do not.
But just think what would happen if I did get out.
I wouldn’t be able to have paved the way for you with these:
And we shall call them:
The tastiest snack in the world.
I’ll be working on that one.
When I had the idea of re-creating one of my all-time favorite cheesy crackers
into a gluten-free and veganized version I thought:
Is is even possible…?
But is it…?
I don’t know…
So I did.
And let me tell you.
Proudest moment ever.
Praise Cheez-Its Recipe
They’re so good, you will really want to praise the heavens!
Makes: Not enough to share.
- 3/4 c. AP gluten free flour (I used Bob’s Red Mill because I knew that bean flavor would work perfectly…and spoiler alert: it did!!)
- 1/2 tsp xantham gum
- 1 c. Daiya vegan “cheese”
- 3 Tbs Earth Balance butter, softened
- 1/2 tsp salt
- 1 Tb ice water
- Preheat the oven to 375 degrees.
- In a mixing bowl, beat butter and cheese together until blended nicely with a hand mixer.
- Combine flour, xantham gum and salt in a separate bowl until fully mixed together.
- Add 1/2 the flour mixture into butter/cheese mix until blended. Add remaining 1/2 and mix well.
- Add water and stir in with a rubber spatula, making sure all scraps on the sides of the bowl have been incorporated.
- Place ball of dough on a piece of parchment paper and lightly knead until a smooth ball is made. Divide dough in half and place 1 of the 1/2s in a bowl and put in the fridge.
- Roll out other 1/2 of dough with a rolling pin (I put an extra piece of parchment paper over it to ensure it didn’t stick). Roll thin (about 1/4″ or so).
- With a pastry cutter (these have squiggly lines that give the fun shape to the cracker) pattern out the shapes of the squares, going horizontally and diagonally.
- Take a stainless steel spatula and slowly and gently place each cracker on top of a parchment lined baking sheet, making sure you give about 1/2″ worth of room per cracker. This might be the longest part of the process but you do want to go slowly in order to maintain the shape.
- Make a little hole in the center of each cracker. Sprinkle the tops with a little dash of coarse salt.
- Place the crackers on the baking sheet in the freezer for 10 minutes while you repeat the same process for the next 1/2.
Bake for 17-20 minutes, or until lightly browned.
I couldn’t believe the crunch that these crackers gave.
Not to mention the cheesy flavor!
Daiya, I didn’t give you enough credit, my friend.
I take it all back.
You really DO know how to make a delightful vegan cheese!
I give to you the perfect little snack.
These were literally gone within in an hour.
“You need to sell these!”
Oh my little entrepreneur…