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August 16, 2016

Cheddah NO-Cheeze-Its (Dairy and Gluten Free)

I hope you are all enjoying the summer. It's a HOT HOT HOT one here on the East Coast!

I just got back from visiting my grandkiddies in SC and had a blast! So hard to leave. Back home, I was craving a crunchy snack. I got it..perfect!

There are many variations in spices to change it up, but here's my fav....


Cheddah NO-Cheeze-Its Ingredients
1 1/4 cups hemp seeds
1 1/2 cups raw cashews
3/4 cup almond flour (or buckwheat flour/or combo)
1 red bell pepper
1 Tablespoon sesame seeds
1 cup water (as needed to mix well)
2 Tablespoons lemon juice
4 teaspoons nama shoyu (or tamari)
3 Tablespoons nutritional yeast (optional - not raw. Adds a really cheesy flavor)
1 Tablespoon maple syrup (or your favorite sweetener)
1/4 teaspoon sea salt
1/2 teaspoon turmeric powder
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon liquid smoke (optional - enhances flavor)
pinch of cayenne, optional - I elected not to use it this time
Summer Fun w/Crew and Charlotte

Directions:
In a food processor (or high speed blender), combine ingredients until creamy. Add more water only as needed. (Consistency should be thick, but pour-able). Taste for spiciness, and adjust as needed.
Spread on non-stick dehydrator sheets, using an offset spatula. (These are one my favorite kitchen tools and make spreading mixtures so much easier). Spread as thin as possible, dipping spatula in water periodically to ease spreading. Also tap the tray on your counter top to spread mixture more evenly).

Dehydrate at 110 degrees F for 4 hours. Flip over, cut into squares and dehydrate another 10 hours or until crunchy.

Store in airtight container for up to 3 weeks.





Tips
Using a blender requires more water and longer dehydration time. If using a blender, consider saving almond flour and mixing it in by hand, after pouring mixture into a bowl.

This is one of my favorite crunchy snacks! Enjoy!


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