This is the time of year that we are packing lunches and snacks for school lunches. It is easy to get in a rut of what we pack, so I thought I would give you a few of our family favorites. These are very versatile which I love. We used to buy rice crackers at Costco, but they come in a six pack, three of which have cheese. We are a dairy free family so I quit buying these crackers since I had to give away half of them. My girls were so sad when I stopped buying these crackers. I figured they couldn’t be that hard to make since the ingredients were very simple and straight forward. Just like I figured, these are super easy to make! The cheese rice crackers were a request from my oldest daughter. Since I love to experiment in the kitchen, I thought I would give powdered cheese a try for her. It worked beautifully and is fairly simple to do. All three of these recipes come together very quickly. I hope you enjoy these new recipes!
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1 C White rice flour
3 C water, divided
1 T Sesame seeds (optional)
¼ t Onion Powder, or any spices you prefer
¼ t Salt + more for sprinkling
¼ C Olive oil
Preheat oven to 375°. Prepare a baking sheet with parchment paper and set aside.
In a small pot Combine the rice flour and 2 C water and bring them to a boil. Stir constantly until you have a sticky rice goop, then turn the heat off. The rice goop will be very thick and should be relatively smooth. Next, add the rest of the water until the rice goop is now about the consistency of baby rice cereal. Add your spices, salt, and sesame seeds in and mix well to combine. Using a spatula, scrape the rice mixture onto your prepared parchment paper and smooth out until it is about ¼ inch thick. I spray a 2nd piece of parchment paper with non-stick spray, place it on top and smooth the rice mixture out. One the mixture is even, drizzle the top with olive oil and sprinkle with salt. Bake at 375° for 1 hour and 20 minutes. After the crackers have cooked for 20 minutes, take them out and cut them into desired shapes with a pizza cutter. Return them to the oven to complete their baking time. You will take the crackers out a few rows at a time as they are done. Place the finished crackers on paper towel to let dry. Bake in 5 minute increments until the rest of the crackers are done. They should be a light golden brown color and firm to the touch. Once the crackers are completely cooled and dry, store in an airtight container. If they get soft, just bake them again until they are golden brown and firm. This should only happen if they didn’t get cooked well the first round. These are great plain, will sun or nut butter, with cheese, hummus, or any other spread you can think of. Enjoy!
For Cheesy Rice Crackers, follow the recipe above. One you have sprinkled the top of the crackers with salt before baking, add the cheese. Then continue with the directions above.
Cheesy Rice Crackers
1/2 C Daiya cheddar shreds cheese
Prepare a dehydrator tray with parchment paper. Place the Daiya shreds on the parchment paper and spread evenly. Dehydrate the cheese for 2-3 hours or until completely dry. If you do not have a dehydrator, I bet you could do this in the oven on 125°. I haven’t tried this so I can’t guarantee it will work, but I imagine it will. Please let me know if you try this and how it works. 🙂 Once the cheese is dried I place it on a plate for an hour with a paper towel on top and bottom of the cheese as this cheese is very greasy. Blend the cheese in a spice grinder, coffee grinder, food processor, etc. to make it into a powder. Once you have the cheese powder, continue with the directions above.
1/2 C lemon juice
2 T Water
1 C Fruit of choice *(I use frozen fruit and have done, blueberry, berry medley, tropical mix)
4 T Grass fed gelatin such as Great Lakes brand
3 T Sweetener of choice (I have used honey, maple syrup, coconut sugar, and stevia successfully)
Prepare a 9×13 baking dish with parchment paper and set aside.
In a pot on the stove, mix lemon juice, water, and sweetener of choice. Mix them well to combine and then add the fruit. Turn the stove onto medium-high heat and bring the liquid and fruit mixture to a rolling boil. Once it is a rolling boil, turn the heat off. Prepare your high powered blender and then put the fruit mix in the blender. Blend well until the fruit is liquified. Leave the fruit mix to cool down for 5 minutes. Once your fruit mix has cooled down, add the gelatin and blend quickly together until the gelatin has dissolved. Moving quickly, spread the fruit liquid into your prepared 9×13 dish being sure to spread the mixture evenly. Place in the refrigerator for 30 minutes or until firm. Once the fruit mixture is firm cut into squares with a pizza cutter or use any small cookie cutters. Store in an airtight container in the fridge. Enjoy!
*Be careful what fruit you choose to use. If you pick fruit that has a lot of seeds (strawberries, raspberries, blackberries, etc.) the fruit snacks will be very seedy. My kids don’t like that at all, so either avoid those fruits, mix them with other non seedy fruits, or strain the seeds out of the mix before you add the gelatin.
Here is another cracker recipe I posted a few months ago for cheese crackers similar to cheese it’s. These should set you up well for you and your kids to have great, healthy, and simple snacks.
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