Who doesn’t love Cheese-Its! Goodness, I always looked forward to a box of Cheeze-Its and a diet Pepsi growing up. My, my how have my tastes changed. Well, not in the fact that I don’t love those cheesy crackers but my tastes have changed in the quality of nutrition that I put into my body. Cheese-Its are an all time favorite snack for my sister so I really wanted to perfect a healthier version for her. 11/15/11 I made some revisions to this recipe and according to my husband (who I can’t keep out of them) says I have perfected them.
A high-powdered blender is recommended but not required. If you own a lower end model, that’s ok… you will just want to blend this in stages so it doesn’t overwhelm the motor on the blender. However, if you do own a Vitamix with a tamper, you can blend everything together at once. I wrote the instructions with the thought that you don’t own a high-powered one.
yields roughly 100 (1.5 x 1.5″) crackers
1 cup raw cashews, soaked 2+ hours
1 large red bell pepper, seeded & rough chopped
2 Tbsp fresh lemon juice
1/2 cup nutritional yeast flakes
1/2 tsp red chili pepper flakes
1/2 tsp Himalayan pink salt
2 cups zucchini, peeled & diced
1 cup raw, fine almond flour
2 Tbsp ground flax seeds
After soaking the cashews, drain and discard the soak water.
Chop the red pepper into small pieces and add to a blender with the lemon juice. Blend until smooth.
Add the cashews, nutritional yeast, red chili pepper flakes and salt and again blend until smooth.
Doing it in stages like this helps you to get the smooth consistency you need without over-heating it.
Add in the zucchini, almond flour, and ground flax seeds, until well blended.
Pour the batter onto non-stick dehydrator sheets, spreading it evenly, between 1/8 – 1/4″ thickness.
Dehydrate at 145 degrees (F) for 1 hour, then reduce temp to 115 degrees (F) and dehydrate for approx. 4 hrs.
At this point, if they are dry enough, flip the non-stick sheet over so the cracker is now sandwiched between the non-stick sheet and the mesh sheet.
Peel the non-stick sheet off, leaving the cracker on the mesh sheet. This is a good time to score the crackers into the desired shape and sprinkle a little extra salt on top.
Continue dehydrating for another 16 hours or until crisp.
Once dry and cooled, store in an airtight container for 7-14 days.
Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.