An Ode to Cheese (and a wheat-free recipe!)

Cheese is something I can totally live without. I barely missed it over the last few months. But man, now that I can live with it again…wow.

I think I just invented food heaven. And it took five minutes…


I’ve been making rye, oat and rye/oat crackers for a while now as a bread substitute/starchy snack. And I stopped once bread came back to my diet, because, you know, rye/oat crackers are only just okay, not to die for. But I have been craving cheez-its for a few days now, and I can’t eat them yet, and I can’t bake my own because I’m running low on wheats (have to have challah twice this weekend, plus I had that mean pasta and some bread on Sunday). But it occurred to me – what if I baked cheez-it rye/oat crackers?


Make this. Every day. It will be the best thing that’s happened to your tongue.

This recipe yields 10 small crackers.

1/2 cup rye flour

1/2 cup oat flour

1/3 cup oil (canola?)

some water — look

a few shakes of garlic

shredded mozarella cheese, to taste.

Mix the ingredients, roll the dough with your fingers into small circles, stab with a fork, and bake at 400 for about 5-10 minutes.


Thank me later.

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