Goldfish Cheese Crackers

Servings : 10 servings

Calories : 140kcal

Prep Time5

Cook Time15

Total Time50

Ingredients

1½ cups cheddar cheese, shredded
1 cup sprouted white wheat flour (or any sprouted whole wheat flour--must be sprouted)
5 tablespoons cold unsalted butter, cubed
¼ cup nutritional yeast
½ teaspoon mineral salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 to 5 tablespoons cold water

Preheat oven to 350° F.
In the pitcher of a large food processor or a quality blender, add all the ingredients except the water.
Pulse until the mixture becomes loose and crumbly.
While pulsing, add the water 1 tablespoon at a time (you may not need all of it and if it happens to be a particularly dry day you maybe will need a bit more) until the dough clumps together, but does not become sticky. If it does accidentally get sticky, add more flour a tablespoon at a time until it soft, but not sticky.
Roll out the dough on a lightly floured surface (using the sprouted flour) to about ⅛" or little less thick.
Dip your fish (or other shaped) cutter (1" or less in size) in some sprouted flour and cut the dough, transferring the cut pieces to an ungreased sheet pan. If you do not have a cutter, use a pizza wheel or a knife to cut the dough into small (1" or less) squares.
Bake the crackers in the preheated oven for 10 to 15 minutes or until lightly golden. Allow to cool before removing from the baking sheet.
The resulting crackers might be a little soft at first, but if you let them cool off completely or even dry out a bit, they get more crunchy.