“Cheesy” Paleo Crackers (grain, dairy, and nut free)

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"Cheesy" Paleo Crackers (grain, dairy and nut free)  savorylotus.com

Yes, another paleo cracker recipe.  This one is my version of a “cheese” cracker- without the cheese.  It’s crispy.  It’s savory.  And my family loves them.

I made a batch of these the other day, and when I left my family alone for a couple of hours, they were GONE.  The whole tray.  I guess they were a hit.

 

"Cheesy" Paleo Crakers dairy and nut free)~ savorylotus

 

These “cheesy” paleo crackers are a spin off of my original paleo crackers.  They are completely grain, dairy, and nut free.  I have been using sunflower seeds in place of almond flour lately.  And I love it.  I use soaked and dehydrated sunflower seeds that are ground to a coarse flour in my food processor.

The “cheesy” flavor comes from nutritional yeast.  What I love about nutritional yeast:

  • Good source of B vitamins, especially B12 (1 TBS provides provides an adult with a full day’s supply)
  • Good source of protein (9 grams in 2 TBS)
  • Rich in minerals (including iron, magnesium, phosphorus, zinc, and chromium, and selenium)
  • Makes EVERYTHING taste better

 

I hope you enjoy them as much as my kids did!

 

"Cheesy" Paleo Crackers (grain, dairy, and nut free) ~ savorylotus

 

“Cheesy” Paleo Cracker

 

Ingredients:

1 cup raw sunflower seeds (preferably soaked and dehydrated)

1/2 cup raw pumpkin seeds ((preferably soaked and dehydrated))

1/2 cup raw sesame seeds

1/4 cup nutritional yeast (like this)

3 TBS coconut oil (melted) (I use THIS brand)

5 TBS filtered water

1/2 tsp unrefined sea salt (like this)

 

Directions:

  1. Preheat oven to 350′ F
  2. Process sunflower and pumpkin seeds in food processor until you get a coarse flour-like consistency (about a minute or so)
  3. Add the rest of the ingredients and pulse until well combined.  (Mixture will stick together and begin to form a ball.  If it doesn’t form ball, add a titch more nutritional yeast.)
  4. Roll out dough between 2 sheets of unbleached parchment paper to ¼ inch (or less) thick
  5. Score the crackers into desired sizes with a pizza cutter
  6. Bake at 325° for 25-30 minutes (I like to break them up along the scored lines during the last 5 minutes to ensure even baking.  BE CAREFUL.  They are super hot.)
  7. Allow to cool and enjoy.  Store in an airtight container.

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"Cheesy" Paleo Crackers (grain, dairy and nut free) - savorylotus.com

You may also enjoy my Grain Free”Everything” Crackers and my Paleo Crackers

 

 

“Cheesy” Paleo Crackers (dairy and nut free)
Author: 
Serves: 30-40 small crackers
 
Ingredients
  • 1 cup raw sunflower seeds (preferably soaked and dehydrated)
  • ½ cup raw pumpkin seeds ((preferably soaked and dehydrated))
  • ½ cup raw sesame seeds
  • ¼ cup nutritional yeast
  • 3 TBS coconut oil (melted)
  • 5 TBS filtered water
  • ½ tsp unrefined sea salt
Instructions
  1. Preheat oven to 325′ F
  2. Process sunflower and pumpkin seeds in food processor until you get a coarse flour-like consistency (about a minute or so)
  3. Add the rest of the ingredients and pulse until well combined. (Mixture will stick together and begin to form a ball. If it doesn’t form ball, add a titch more nutritional yeast.)
  4. Roll out dough between 2 sheets of unbleached parchment paper to ¼ inch (or less) thick
  5. Score the crackers into desired sizes with a pizza cutter
  6. Bake at 325° for 25-30 minutes (I like to break them up along the scored lines during the last 5 minutes to ensure even baking. BE CAREFUL. They are super hot.)
  7. Allow to cool and enjoy. Store in an airtight container.

 

 

 

 

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Comments

  1. Jacqueline says

    I have a question. Is there anything one can use to substitute for nutritional yeast? I think I am allergic. Thanks!

  2. Kathy says

    If I do not soak and dehydrate the seeds would I still use raw or could I roast? Don’t have a dehydrator. Look delicious and I need a good cracker recipe! Thanks!

  3. Tiffany says

    This is an amazing recipe! About half way through cooking I peeked and it looked like a big oily mess and I was trying to figure out what I did wrong. Once I took them out of the oven and let them sit for a few minutes they were perfect! Texture is great and I love the slightly cheesy taste.

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