Extra Extra Sharp Cheese Straw

A coconut oil, pumpkin seed, probiotic snack, well that's the idea anyway. I found it suggested that a daily dose of probiotics  (basically the live stuff in buttermilk) offered several benefits, and that even when cooked some of theese benefits could be expected. 
                                         

   This cheese straw uses buttermilk to supply the 19% complex moisture needed to make it's coconut oil "bake friendly". To start off 
1/4 cup raw organic pumpkin seed (ground)
1 1/4 cups all-purpose flour
1/4 teaspoon cayenne pepper, and
1/4 teaspoon salt 
       get sifted together, 
(sometimes the coffee
grinder misses a bit)
stirred with a whisk 
and set aside.


                                                               
1/2 cup  coconut oil and the 
5 teaspoons whole cultured buttermilk
are beaten together well then  
8 oz of grated extra sharp cheddar
are blended in and beaten until fluffy
(stiffer, slightly lighter colored).Cut in the flour, pumpkin seed mix 
then knead for 3-5 minutes. Allow the
dough to rest in the refrigerator for 15 minutes, then pack it in a cookie press.
Neatly, it fits on one 11 x 17 pan.

Bake for about 19 minutes at 350 degrees F.