Toasty Blue Cheez-its

Thank you, again, to all the readers. Gosh, I am fortunate to have you.

     And speaking of gratefulness, I have three of the sweetest airbnb guests. They’re smiley, happy, generous, fun-loving people. I had an inkling when the couple asked me if needed anything from the States, wow! That’s a first! So I asked them to bring me liquid chocolate stevia. And I made them chocolate smoothies with it today, which they loved, before they asked if I needed anything from town. Geez! And the other is the sweetest of all sweet young men, who lives frugally, cleans well, is quiet, wonderful and conscientous. He lives in the cacoons with his own camping equipment, barely using any trash or water. How lucky am I to have such guests.

 Recipe of the Day – Raw Toasty Cheez-its

  • 1/2 c. blue corn flour
  • 1/4 c. oat flour
  • 3 T. yellow corn meal
  • 1/2 c. chia seeds
  • 1/4 c. sesame seeds, color of choice
  • 1 c. water
  • 1-2 T. Nutritional Yeast (add more for a more intense “cheese” flavor)
  • 1/2 tsp. Garlic Powder
  • 1 tsp. Sea Salt (reduce to 3/4 tsp if desired as they’re pretty cheesy/savory)
  • OPTIONAL: 1/4 tsp baking powder for fluffiness, taco seasoning for zesty cheez-its
Soak all the grains in the water, adding more water if needed to make a smooth, spread-able batter. Add the seasoning.  Spread on the paper-lined dehydrator sheets. Score into desired shapes, then sprinkle with sesame seeds. Dehydrate 105 degrees on paper-lined sheets for 5-6 hours.  OR
  1. Preheat oven to 350 and line a baking sheet with parchment paper.
  2. Add dry ingredients to a food processor and process to thoroughly combine.
  3. Then add olive and/or butter and pulse again until crumbly.
  4. Add cold water 1 Tbsp at a time until it forms a loose dough (see photo). You don’t want too much water, so go easy on it and add a little at a time. It shouldn’t need more than 3 Tbsp.
  5. Remove from processor and form into a loose ball with your hands. It’s actually good for this dough to be worked and warmed by the heat of your hands, so don’t worry about touching it too much. However, you are not kneading it, just forming it into a disc.
  6. Lay on a lightly floured surface. I found parchment worked great as my flat surface – dust the top with flour, and roll to 1/8th inch thick with a lightly floured rolling pin. Use a knife, pizza cutter or small cut cookie cutter shape to cut the dough into square crackers. Optional: dot the centers with a fork prong or chopstick for more character/resemblance to a Cheez-It.
  7. Bake at 350 for 12-17 minutes or until puffy and golden brown. These are pretty tender. For a crispier cracker. Bake until golden brown. Makes about 70 crackers.

Word of the Day – facile – easy

Tip of the Day – Add 1 T. taco seasoning to sprinkle on top, for zesty cheese-its!

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