Gluten-free No-Cheese Crackers

These yummy crackers taste even better than goldfish. People go crazy for the rich cheese flavor. Amazingly they contain no cheese, dairy, or flour. They’re Paleo, gluten-free and grain-free, made with coconut, almond meal, arrowroot, and nutritional yeast. I ate them with Vegan Herbed Creme Cheese Dip! Yummy!This recipe makes about 75 crackers.

Gluten-free No-Cheese Crackers

51

Ingredients

  • 1 1/2 cups shredded unsweetened coconut flakes (not coconut flour)
  • 1 1/2 cups Almond Meal or Flour
  • 1/2 cup arrowroot powder
  • 11/2 teaspoons unprocessed salt
  • 1 teaspoon baking soda
  • 5 tablespoons nutritional yeast
  • 2 large eggs
  • 2 tablespoons finely grated carrot
  • 1 clove garlic, peeled, and crushed
  • 1 1/2 teaspoons Vitamin-C crystals (For a sharp cheese flavor. Buy in supplements section of any grocery)
  • Plenty ground black pepper
  • 3 tablespoons filtered water, if necessary

Instructions

  1. In a food processor, place the shredded coconut and almond meal. Spin it for a minute to a fine flour. Open the processor, stir the bottom, and grind again until very fine.
  2. Add arrowroot powder, salt, baking soda, and nutritional yeast. Process again. Add all remaining ingredients to the food processor: eggs, carrot, garlic, Vitamin C crystals, and pepper. Process until it is a cohesive dough, and begins to roll around inside the processor in a huge glob. If the dough is too wet to roll out, add a bit more almond meal or arrowroot powder. If it is too dry, add a few drops of lemon juice or water. Form the dough into a ball and flatten to 1/2-inch thick. Wrap it in plastic wrap, parchment paper or a plastic bag and refrigerate for 30 minutes on a board, so the board will chill as well.
  3. Preheat oven to 350°F. Get out two baking sheets.
  4. Put the chilled board on the counter. Take half the dough and roll it between 2 layers of parchment or wax paper to 1/8 inch thick, on your board. Peel off the top layer of paper and gently slide it onto a baking tray. With a rolling cutter, cut the dough into squares. If you want them to be pretty, you can press the tines of a fork into them to make parallel holes.
  5. Bake for 15 – 20 minutes. I set the timer for 15 minutes and check them every minute or two after that for the perfect color. Watch carefully as they burn quickly.
  6. Remove from oven and cool for a few minutes on the tray. Store for several days in an airtight container so they’ll stay crispy. Enjoy!