One of the things I hear people with EoE kids ask constantly is "What do I feed my kids?" I know as an adult, living on an elimination diet can be frustrating. But as a kid, I can only imagine. There are so many "no" foods out there. So I am dedicating a day every week for kid friendly snacks and desserts! Any convenience item is sure to have some form of allergen in it. As an adult I can understand this but trying to tell a grumpy, hungry toddler they can't have something is like trying tell a bird it can't fly, they just can't understand. Living allergy free can make the grocery store seem like a war zone. So many times I have read labels only to be disappointed and left wanting more options. When I first started cooking allergen friendly it was out of necessity for my own diet. I have found that my kids are willing to try things I make and actually enjoy them! I want to share recipes for simple, easy to make snacks that kids will love. These are great for keeping in your diaper bag or purse, they don't need to be refrigerated and can be doled out quickly to a hungry kiddo (or grown up!) They are really quick to whip up, about 30 minutes from start to finish, and this recipe makes about 10 dozen crackers. These are an awesome sub for those of us living under the thumb of our allergies and elimination diets! Cheesy, crunchy and satisfying for a quick snack fix. I hope you enjoy them!
Top 8 Free Cheez Its
8 oz. Cheddar "cheese", shredded ( I use Daiya brand)
1/4 cup soy free vegan butter
1 tsp. kosher salt
1 cup white rice flour
1/2 tsp. xanthan gum
1/4 cup cold water
Preheat oven to 350.
Combine cheese, butter and salt in the bowl of a food processor. Pulse on high for about 30 seconds until cheese is crumbled. Add in your flour and xanthan gum and pulse again until it resembles coarse meal. Dump in your cold water and pulse for about 30 seconds again until the dough starts to come together. Dump out onto a sheet of parchment paper and knead dough for about a minute. (dough will be crumbly but the heat of your hands should help bring it together.) Form dough into a flat disk and cover with a second sheet of parchment paper. Roll dough between parchment sheets to about 1/4 inch thickness. Brush lightly with water and sprinkle lightly with kosher salt. (You can omit this step if you are watching salt intake) Cut into squares using a knife or pizza cutter.
Transfer squares to a parchment lined baking sheet making sure squares are not touching each other. Bake at 350 for 17 minutes. Remove from oven and cool on a baking rack. Store in an airtight container. Will keep for about 1 week.
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