- 1 cup coconut flour
- 1/4 tsp. sea salt
- 1/4 tsp. cayenne
- 1/4 tsp. white pepper
- 1/4 tsp. dried turmeric
- 1/4 tsp. garlic powder
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Parmesan
- 2 eggs
- 1/4 cup grass-fed butter, softened
- Preheat the oven to 350 degrees Fahrenheit. Mix all the dry ingredients in a food processor and slowly add the cheese, eggs, and butter. When you can form the dough into a ball, roll it out between two pieces of parchment paper and press the dough evenly across the pan. Bake the crackers for 10 minutes. At this point you can gently cut them into little squares the size of Cheez-Its. Place the crackers back in the oven for an additional 10 minutes. Remove the crackers, and break them up into squares. Once they’re all broken up, put them back into a turned-off oven or the dehydrator to crisp up. Watch carefully in the oven, as they will burn quickly. Once they’re cool, these crackers can be stored in an airtight container—although these don’t last long in my house.
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This excerpt is adapted from Hilary Boynton and Mary G. Brackett's book The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet (Chelsea Green, 2014) and is printed with permission from the publisher.
The Heal Your Gut Cookbook (Chelsea Green, 2014) by Hilary Boynton and Mary G. Brackett brings together recipes designed by Gut and Psychology Syndrome (GAPS) diet experts that help protect your gut from illnesses. This cookbook arms readers with the tools and ingredients to make sure their GAPS diet is a successful and pain-free experience. The following excerpt is their recipe for baked faux “Cheez-Its”.
This summer I saw my kids’ eyes just watching their friends walking around with boxes of Cheez-Its. I decided to try creating a knockoff, and these became a perfect substitute!