Polly Wants A Cracker


When I first made the decision to cut out processed foods and move toward real food, I was worried about what I would eat for snacks as the items that I once considered pantry staples/snacks started disappearing from my shelves.  I'm not a huge snacker but my weakest moments happen when I just get home from work and start preparing dinner.  

I'm slowly working my way through some real food snack recipes that I've found online to find ones that I like and I've purchased a few items like Larabars, Triscuits and roasted almonds for quick "grab a handful and go" snacks.  Of course, fresh fruits and veggies make excellent snack choices as well. 

I ran across this recipe from 100 Days of Real Food for Easy Cheesy Crackers with only three ingredients.  They're super easy to mix up, bake and have on hand for snack attacks.  They freeze well (either as an unbaked log or go ahead and slice, bake and freeze) so you can have them on hand any time you like.  They taste just like Cheez-Its or maybe like the goldfish crackers, although I haven't had one of those in eons to remember exactly what it tastes like. 

When I make these, I like to add some fresh herbs to the dough - whatever is growing plentiful in my garden at the time - and cut them really thin.  Serve on a platter with your favorite cheeses and/or fruits or just eat them for a snack all by themselves. 

Make sure you visit Lisa Leake's page 100 Days of Real Food for more great tips on how to gradually change your diet and menus to include more real food. 

Cheesy Herb Crackers
Makes about 2 dozen, depending on thickness

Inspired by Lisa Leake's Easy Cheesy Crackers

Printable Recipe

1 cup whole-wheat flour
5 tablespoons cold butter, cut into tablespoon size chunks
1 ½ cups (about 4 oz.) grated cheddar cheese
2 tablespoons fresh herbs of choice, chopped (chives or dill makes an excellent choice)
Preheat oven to 350 degrees F.
 
Combine first three ingredients in a food processor and blend until it forms a dough ball (it may take a few minutes).
 
Roll the ball into a log about 1 ½” in diameter.  Roll dough in your choice of chopped herbs, coating the outside of the whole log.  (If you'd like your herbs to be mixed into your crackers, just knead them into the dough ball as you are shaping it into the log)  You can refrigerate or freeze at this point if you'd like to wait until later to prepare.
 
Slice into ¼” thick rounds and place on an ungreased baking sheet.
 
Bake for 8 - 14 minutes or until golden brown.
 

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