The Puristy Cheesy Crackers recipe is found in the “All Things Smooth and Crunchy – Crackers, Chips, and Dips” section of the Trim Healthy Mama Cookbook, page 449. This recipe is a multiple-serve recipe that makes 1 extra large 11×15-inch baking sheet full of crackers.
Puristy Cheesy Crackers (S)
Description
The Puristy Cheesy Crackers recipe is found in the "All Things Smooth and Crunchy - Crackers, Chips, and Dips" section of the Trim Healthy Mama Cookbook, page 449. This recipe is a multiple-serve recipe that makes 1 extra large 11x15-inch baking sheet full of crackers.
1 Multiple-Serve Recipe
Ingredients
For The Crackers
Optional Additions
Instructions
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Preheat the over to 350 degrees F. Line a large 11x15-inch baking sheet with parchment.
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Place all the ingredients, including your chosen additions, except sesame seeds (if using), in a food processor and process until the mixture forms a ball of dough. Tear off pieces of dough and roll into little balls.
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Place the balls on the prepared sheet and flatten with the back of a spoon (dip the spoon into a little cup of water to keep from getting sticky) or use your fingers. Or, you can roll out the dough and score little squares. Bake for 20 minutes. Alternatively, bake on the lowest setting your oven has just before you go to bed and let them crisp gently all night.
Note
From page 450 of the Trim Healthy Mama Cookbook:
SERENE CHATS: "I’m happy Pearl got herself a Drive Thru Sue cheese cracker replacement. My purist mindset doesn’t allow me to eat pasteurized cheese very often, but I didn’t like missing out! You may be wondering what makes my own crackers purist friendly? I may not be as fastidious as other purists, but I don’t mind doing a little Parmesan cheese from time to time. I like to get most of my fat calories from superfood oils, avocados, or pastured raw dairy products, so I don’t personally eat regular store-bought fatty cheeses unless they are raw (and then I gobble them up like a monster). My reasoning is that I simply don’t like to waste calories, and I know that store-bought pasteurized cheese has a bunch of calories without much superfood return.
Parmesan cheese is very light and is aged with only 1.5 grams of fat per tablespoon. Using a bit of “Parmy” for flavor and getting most of the calories from virgin coconut oil in these
crisps makes their fat fuel more purist, and that gets placebo points from my brain. They also have a couple of nutritional powerhouses thrown in for good measure, like collagen and
nutritional yeast. I mean, it’s not like I’m so wound up that I won’t eat some of Pearl’s Drive Thru Sue Cheesy Crackers (page 449; which are very yummy) or have a piece of regular cheddar now and then, but if I’m going to make the effort to prepare something, it has to fit my purist reasoning."
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NOTE:
The dough can be prepared ahead and stored in a zippy bag in the refrigerator for up to 2 weeks, or even frozen. Just allow it to soften at room temperature and then bake.
