From Lauren: This week’s recipe is from Michelle, who is regularly contributing Autoimmune Paleo recipes. I heard your many requests for egg-free recipes. Since I’m not an expert in egg-free baking, Michelle is coming to the rescue.
There are few things more nostalgic to me than cheese crackers. Extra points if they’re shaped like cute little fish. I used to love cheese crackers as an after school snack when I was a kid, and the infatuation extended into early adulthood. Ever since going grain and dairy free, finding a replacement for this fun comfort food has been close to impossible has been close to impossible.
Needless to say, conventional cheese crackers aren’t exactly filled with nourishing, whole food ingredients. They feature enriched white flour, conventional skim milk, soy lecithin, mystery coloring, and more harmful ingredients. And to think that these crackers are considered a good after school snack!
That’s why I created these tigernut “cheese” crackers! Not only are these crackers grain free, and dairy free, they’re also nut and seed free. These seriously tasty autoimmune paleo crackers make the perfect snack for both adults, and kiddos.
About the ingredients in Autoimmune Paleo Crackers
Tigernut flour– Tigernut flour is a grain free, nut free flour that is suitable for both paleo and autoimmune paleo diets. Tigernut is actually a tuber vegetable, not a nut, and the flour is of similar texture to almond flour.
Gelatin egg- As these crackers are AIP, they’re also egg free. A Gelatin egg is a great egg substitute! Use the green can of Vital Proteins to make this recipe work. Collagen is not the same thing and will not work in this recipe. If eggs are in your diet, you can also try and make this recipe with just a normal egg.
Nutritional yeast- This gives the crackers a “cheesy” flavor. A little goes a long way with this stuff.
Turmeric powder- Though turmeric is technically optional in these crackers, it adds more nutrients and color.
- Preheat the oven to 350 F. In a medium mixing bowl, combine the tigernut flour, coconut oil, nutritional yeast, turmeric, salt and pepper (if using). Set the mixture aside.
- Pour ¼ cup of water into a small sauce pan and add to a stove top. Slowly sprinkle the gelatin into the water (you don't want any clumps) and allow it to bloom for 1-2 minutes. Turn the heat on medium/low for 2-3 minutes to allow the gelatin to melt. Remove the pot from the heat and quickly whisk until it foams.
- Pour the gelatin egg into the dough and stir quickly to combine.
- Line a baking sheet with parchment paper and place the dough onto the paper. Place another sheet of parchment paper on top of the dough, sandwiching it between two pieces of parchment paper (the dough is very sticky!).
- Either using a rolling pin or your hands, flatten the dough through the top piece of parchment paper until it's thin and even.
- Using a pizza cutter (a normal knife works too, but it's more difficult) slice the dough into crackers. You may also use a tooth pick to add holes into the individual crackers if you'd like.
- Bake the crackers for 8-12 minutes or until crisped to liking. Remove from the oven and allow to cool before using a spatula to remove from the pan.
- Serve immediately or store in the fridge for 1-2 days for a snack later!
About Michelle Hoover
Michelle Hoover is a Nutritional Therapy Practitioner, Blogger, and Podcaster at Unbound Wellness. After being diagnosed with Hashimoto’s in her teens and living with gut issues and food intolerances her entire life, she started her blog to share her holistic lifestyle tips and paleo/AIP recipes that helped her heal and thrive. Michelle believes that real food doesn’t have to be boring and loves sharing recipes that are both nourishing and fun. You can follow along on her Instagram and Facebook.