Send @gutsy_baker’s homemade Cheeze-its to your favorite snacker!🤩⁠ ⁠ ⁠ 👇INGREDIENTS👇⁠ 🍞3/4 cup GF 1:1 flour, or 3/4 cup my paleo blend (*note below for paleo blend)⁠ 🧀1 cup shredded vegan cheddar-flavored cheese, or real cheddar cheese (I like Violife & Miyoko’s)⁠ 🧈3 Tbsp non-dairy butter, or butter⁠ 🧂1/2 tsp sea salt⁠ 🧊1 Tbsp ice water⁠ •Recommended for non-vegan: 1 Tbsp + 1 tsp of grated romano or parmesan cheese (gives a nice bite) (parmesan/romano cheese is aged and essentially free of lactose, can be tolerated by most with gut issues/lactose intolerance)⁠ ⁠ 👇HOW TO👇⁠ 1. Preheat oven to 375 F.⁠ ⁠ 2. Place cheese in a food processor and pulse until smooth. Add in butter and pulse again. Add in sea salt and flour and pulse until a dough forms. Add in Parm cheese if using. Finally, add cold water.⁠ ⁠ 3. Remove and form into a dough. Cut in half and place half in the fridge. Roll out the first half with a rolling pin between 2 pieces of parchment paper. Roll thin so they bake up crispy (about 1/8”)⁠ ⁠ 4. With a sharp edge or pizza wheel, cut lines into a grid going horizontally/vertically making small squares. Poke a hole in the center of each square. Brush with a light coat of olive oil and sprinkle the tops with coarse sea salt. Transfer the parchment paper to a baking sheet and separate the squares.⁠ ⁠ 5. Bake for 20 minutes or until browned, they should be crunchy throughout. If some are thinner, you may have to remove those and put the rest in to keep baking. They will get a better crunch after cooling. If they burn, turn the oven down to 350F.⁠ ⁠ 6. Repeat the process with the first half of the dough⁠ ⁠ 7. Allow cooling on the baking sheet. Store in an airtight container for up to 2 weeks⁠ ⁠ *to make 1 CUP of paleo blend flour, use 1/2 cup of almond flour, 1/4 cup of arrowroot starch, 1/8 cup each of tapioca starch & coconut flour⁠