Gluten Free Cheez-Its
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 40
- 1 tsp. onion powder
- 1 tsp. turmeric
- 1 3/4 cup almond flour
- 3 tbsp. nutritional yeast (i used the powdered form not the flakes)
- 1/2 tsp. sea salt plus more for sprinkling on top
- 1 ener-g ‘egg' or 1 organic egg
- 1 tbsp. earth balance butter substitute or virgin unrefined coconut oil; melted
- 2 tbsp. fresh squeezed lemon juice
- 1/2 to 1 tsp. garlic powder
- 2 tsp. paprika
- Carbohydrate 0.89165278125 g
- Cholesterol 0 mg
- Fat 2.0334785625 g
- Fiber 0.501991867151856 g
- Protein 0.8731366875 g
- Saturated Fat 0.153518990625 g
- Serving Size 1 1 Serving (4g)
- Sodium 0.041146875 mg
- Sugar 0.389660914098144 g
- Trans Fat 0.11233096875 g
- Calories 24 calories
Preheat oven to 350F (use an oven thermometer to insure proper temperature and avoid burning)In a medium sized mixing bowl, combine the almond flour, salt, onion powder, paprika, garlic powder, turmeric and nutritional yeast in a bowl.In a separate small mixing bowl, whisk the egg with the melted butter or coconut oil and lemon juice.Pour the bowl of wet ingredients into the dry ingredients and stir until dough is well mixed.Place the dough between two sheets of parchment paper and roll out to about ⅛ inch thicknessWith a sharp knife, pizza cutter or pastry cutter, cut dough into desired cracker size (I cut mine about 1″ x 1″) and sprinkle the top with more sea salt if desired.Slide the bottom piece of parchment and crackers onto a baking sheet and bake at 350 for 12-15 minutes, or until golden.Remove crackers when finished and carefully transfer to a wire rack to thoroughly cool.Store on your counter top in a Tupperware container or Ziplock bag.
