For those outside the UK, Mini Cheddars are cheese biscuit snacks that are quite similar to Ritz crackers. They recently made the “”news””when a six year old boy was suspended from school for having a packet of Mini Cheddars in his lunch box, after parents were told: “Chocolate, sweets, crisps and fizzy drinks are not allowed.” Sounds like someone at the school is a massive Jamie Oliver fan??

Anyway, I wonder if these homemade Mini Cheddars would be allowed? They are gluten-free, low carb, high protein and high calcium with no nasty ingredients. Plus they are twice as filling as ordinary Mini Cheddars thanks to the high fibre content. So you can pretend you’re a real badass eating your unhealthy Mini Cheddar snacks whilst secretly being über healthy!

Yield: 5 Gluten-free Mini Cheddars Print Makes approx 50 mini cheddar biscuits. Grain-free, low carb and sugar-free! Prep Time 15 minutes Cook Time 10 minutes Total Time 25 minutes Ingredients 25 g ground almonds

175 g sharp cheddar cheese, grated

1 tbsp grated Parmesan cheese

30 g salted butter, melted

1 medium free-range egg

1/2 tsp salt

1/2 tsp black pepper

1 tsp mixed herbs

1/2 tsp garlic powder

1/2 tsp paprika

30 g coconut flour, sifted Instructions Preheat the oven to 180c. In a large bowl, blend together the ground almonds, cheese, butter and egg. Sift in the coconut flour along with the spices, herbs and seasoning. Form into a dough and kneed for a couple of minutes until smooth. Take a handful of dough and roll it to about 1/2 cm thick. Don't worry if the dough breaks, just flatten it with your fingers. Cut out small circles using either a cookie cutter or bottle cap. Optional: use a fork or skewer to poke a few holes in the biscuits. Bake on an un-greased cookie tray for 7-10 minutes. Leave to cool on the tray for a few minutes before eating. Enjoy! Notes Nutritional info being updated - check back soon

These make a really tasty snack that can be taken on the go. Keep them wrapped in a paper bag or tin to ensure they stay fresh and eat within 1 – 2 days of baking. The dough can be frozen for up to one month if you prefer to make them in smaller batches.

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