This recipe is in the snacks section of Primal Cravings, on page 196, except it doesn’t say “1/2 teaspoon baking soda”.
I am mortified and so, so sorry. Ink is so very much more permanent than pixels on a screen. Oy vey.
See what had happened was…
Our editor gave us the good news that we’re already starting a second printing of the book, and to go through and look for any typos and what not. One of the things a few people had mentioned on Amazon was “What is 1Â½ cups of cheese?”–And I agree, that was silly of me. So we decided to re-make this recipe so we could use the weight of the cheese. Well, low and behold, I made a batch and was like,”Well these aren’t quite like the picture.” Don’t get me wrong; they were fine, but more like crispy cheese wafers. That’s when I realized there was no leavener in the ingredient list and I had a mild anxiety attack.
We decided the best way to deal with this (if there is a best way) is to give y’all the corrected recipe. So here it is…
Sidebar: Yo dairy haters, this is the only recipe in the book where you can’t remove or substitute dairy, so don’t go telling me this “isn’t Paleo” or whatever. I don’t wanna hear it.
Yield: 2 dozen crackers
- 4 ounces shredded sharp cheddar cheese
- 4 tablespoons butter (2 ounces or 1/2 stick), softened
- 1/4 cup tapioca flour
- 1 tablespoon coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon powdered mustard
- 1/4 teaspoon powdered onion
Preheat your oven to 350F. Line a baking sheet with parchment paper or a silicone mat.
Combine all ingredients in a food processor. Buzz until a ball of dough has formed.
Use your hands to shape dough into 1-inch balls. Place balls on the baking sheet, leaving about 3 inches of space between each.
Bake until the edges are slightly browned, about 10 minutes.