#glutenfreerecipes
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HOMEMADE CHEEZ-ITS 🧀
Guys, help. I can’t stop making these. I’ve literally eaten my body weight in cheez-its😂 These are just so good!! They are the perfect crunchy, salty, cheesy classic cheez-it and it’s impossible to tell they’re gluten free!
Ingredients:
3/4 cup flour (I used @kingarthurbaking GF flour)
4 oz sharp cheddar cheese
3 tbsp butter
1/2 tsp salt
1 tbsp water
Directions:
place cheese in a food processor and pulse until smooth
add butter and pulse again
add in salt, flour and water and pulse until a dough forms
remove and form into a ball then freeze x30 minutes
roll out with a rolling pin between 2 pieces of parchment paper- roll thin so they bake up crispy (about 1/8”)
using a knife or pizza wheel, cut into small squares and pole a hole in the center of each square
brush with a light coat of avocado oil and sprinkle the tops with coarse salt
transfer the parchment paper to a baking sheet and separate the squares
bake at 350F for 12-15 minutes until golden and crispy
allow to cool then enjoy!
*store in an airtight container for up to 2 weeks #homemadecheeseitz #cheezits #recreate #homemade #glutenfree #refinedsugarfree #healthyrecipes #healthy #glutenfreerecipes #recipeinspo #healthyfood #howto #healthyrecipe #easymeals #snacks #nom #columbus #foodreels
Guys, help. I can’t stop making these. I’ve literally eaten my body weight in cheez-its😂 These are just so good!! They are the perfect crunchy, salty, cheesy classic cheez-it and it’s impossible to tell they’re gluten free!
Ingredients:
3/4 cup flour (I used @kingarthurbaking GF flour)
4 oz sharp cheddar cheese
3 tbsp butter
1/2 tsp salt
1 tbsp water
Directions:
place cheese in a food processor and pulse until smooth
add butter and pulse again
add in salt, flour and water and pulse until a dough forms
remove and form into a ball then freeze x30 minutes
roll out with a rolling pin between 2 pieces of parchment paper- roll thin so they bake up crispy (about 1/8”)
using a knife or pizza wheel, cut into small squares and pole a hole in the center of each square
brush with a light coat of avocado oil and sprinkle the tops with coarse salt
transfer the parchment paper to a baking sheet and separate the squares
bake at 350F for 12-15 minutes until golden and crispy
allow to cool then enjoy!
*store in an airtight container for up to 2 weeks #homemadecheeseitz #cheezits #recreate #homemade #glutenfree #refinedsugarfree #healthyrecipes #healthy #glutenfreerecipes #recipeinspo #healthyfood #howto #healthyrecipe #easymeals #snacks #nom #columbus #foodreels
eating as many brussels as possible before switching to spring produce!! i like to roast them so they’re easier to digest & then toss in a homemade tahini “caesar” dressing & top with crispy quinoa 😋
RECIPE: (gluten free, vegetarian, dairy free/vegan option*)
for the tahini “caesar” dressing:
-1/4 cup tahini
-juice from 1/2 lemon
-1 tsp dijon
-1 clove garlic, minced
-2 tbsp grated parmesan (*sub a dairy free alternative)
-lots of salt
-3 tbsp water to thin
for the salad:
-1 lb brussels sprouts, ends trimmed & shaved (or just buy a bag of shredded brussels!)
-2 tbsp olive oil
-salt + pepper
for the crispy quinoa:
-1 cup cooked & slightly cooled quinoa
-1 tbsp olive oil
-salt + pepper
Preheat oven to 400F. Add shredded brussels to a baking sheet. Drizzle with oil, salt & pepper. Toss to combine & spread out in an even layer. Add quinoa to a parchment lined baking sheet. Drizzle with oil, salt & pepper. Toss to combine & spread out in an even layer. Roast brussels & quinoa for 20-25 mins, stirring halfway. Quinoa should be slightly golden and crispy. Meanwhile, mix together all the dressing ingredients in a small bowl. Toss slightly cooled brussels with dressing. Add on the crispy quinoa and more shaved parm if desired. Enjoy!
#caesarsalad #brusselssprouts #tahinidressing #homemadedressing #warmsalad #crispyquinoa #quinoarecipes #saladrecipes #healthydinnerideas #glutenfreerecipes #vegetarianrecipe
RECIPE: (gluten free, vegetarian, dairy free/vegan option*)
for the tahini “caesar” dressing:
-1/4 cup tahini
-juice from 1/2 lemon
-1 tsp dijon
-1 clove garlic, minced
-2 tbsp grated parmesan (*sub a dairy free alternative)
-lots of salt
-3 tbsp water to thin
for the salad:
-1 lb brussels sprouts, ends trimmed & shaved (or just buy a bag of shredded brussels!)
-2 tbsp olive oil
-salt + pepper
for the crispy quinoa:
-1 cup cooked & slightly cooled quinoa
-1 tbsp olive oil
-salt + pepper
Preheat oven to 400F. Add shredded brussels to a baking sheet. Drizzle with oil, salt & pepper. Toss to combine & spread out in an even layer. Add quinoa to a parchment lined baking sheet. Drizzle with oil, salt & pepper. Toss to combine & spread out in an even layer. Roast brussels & quinoa for 20-25 mins, stirring halfway. Quinoa should be slightly golden and crispy. Meanwhile, mix together all the dressing ingredients in a small bowl. Toss slightly cooled brussels with dressing. Add on the crispy quinoa and more shaved parm if desired. Enjoy!
#caesarsalad #brusselssprouts #tahinidressing #homemadedressing #warmsalad #crispyquinoa #quinoarecipes #saladrecipes #healthydinnerideas #glutenfreerecipes #vegetarianrecipe
