cheddar sesame crackers

hi buddies! i know...i know...it has been way too long.  for reals.  i promise i am going to make it up to you today and tomorrow! blog days baby! i really want to show you these crackers i made for my boys last week. they were a big hit.  they were so fun to put in Loji's lunch with little hearts of cheese and organic buffalo salami.  i used the same heart shaped cookie cutter, so they stacked together in tiny adorable cracker sammies.  i seriously wished i was a techie spy mom and had a tiny camera hiding in his lunch to catch his reaction when he opened the little tin up that had these inside.  did i just say that all out loud?

i made them with quinoa flour this time, which works well, but usually go with wheat for these ones.   the taste of the quinoa kinda takes over the subtler sesame, but if you are super ultra mega gluten free and looking for a cracker situation...these are your girls!

aiight...here's the spekz:

1 cup whole wheat flour (you can sub quinoa flour or all purpose)
1/2 cup grated extra sharp cheddar cheese
teaspoon salt
2 tbsp canola oil (yes you can sub whatchya have!)
1/2 cup water
toasted sesame seeds, for sprinkling

preheat oven to 375

combine flour, cheese, and salt in the bowl of your food processor and pulse until well blended. add the oil and pulse again.  now add the water. blend well.

turn the dough out onto a lightly floured surface and make a ball with it.  flour your rolling pin (if you don't have one, use a wine bottle. you will feel really cool and resourceful if you do this.  when you are finished with this step, pop her up to make sure she's still good! mm.:) and roll the dough out till it's about 1/8 inch thick.  sprinkle with sesame seeds and roll again to embed them into the dough a bit. 

you can cut into squares with a knife or pizza cutter or use cookie cutters and cut out crackers. place on an ungreased baking sheet and prick each cracker with a fork.  bake about 20 minutes or until golden.  be sure to check on them if you do little shapes because they will cook faster then bigger ones.

if your dough sticks to your counter tops for some reason, just use a spatula and scoop them right up.

now spend entirely waaaay too much time placing them on a baking sheet as if anyone was going to see it (umm, except for you guys, of course. ehem.)

use the slot on the side of your cheese grater to get uniform thickness on your ridiculously adorable cheese hearts. i know guys, try to contain yourselves!  you probz don't really use this part of your grater so much...this might be kind of exciting for you. it was for me. go big or go home!

now enjoy! seriously, you can form fit (pun intended) this to any holiday or occasion with the shape you make these into.  bon appetite!