Crackers!!!

I decided to venture down the road of cracker making.  Much much much easier than I would have thought and both of these recipes are vegan!

Chickpea Crackers

 

Chickpea Crackers (gluten free)

  • 1 C Chickpea Flour
  • 1/2 t Baking Powder
  • 1/4 t Turmeric (or more if you want them a bit spicy)
  • 5 T Nutritional Yeast Flakes
  • 1/4 t Oil (not olive oil)
  • 1/2 t Salt
  • ~3 T Water
  • Seasoning for tops (salt, garlic seasoning, paprika)

Mix all ingredients except the water and oil.  Add oil next.  Add water last gradually until you can form a ball of dough.  You may need more or less than the 3 T of water.

Roll the dough out on a floured surface (I did 1/4 of the dough at a time) and cut out into whatever shapes you’d like.  I used a pizza slicer to make the process quick and rustic.  Lay out on a silicone baking mat and sprinkle with salt, garlic seasoning, or paprika.  Bake at 350° for 20 minutes.

These crackers taste awesome.  They are dense due to the chickpea flour so remember to roll them thin.  The benefit is they will hold up with any dip or condiment.

*

“Cheese” Crackers

 

“Cheese” Crackers: (gluten free)

  • 2 C Spelt Flour
  • 1 C Chickpea Flour
  • 3 T Nutritional Yeast Flakes
  • 1 t Baking Soda
  • 1/4 t Salt (there is also salt in the garlic seasoning… so add more if omitting garlic seasoning)
  • 1 1/2 t Paprika
  • 1/2 t Garlic Seasoning
  • Cayenne Pepper
  • 1/2 C Oil, set in the freezer for at least 30 minutes
  • 1/2 C Ice Water
  • 1 T Apple Cider Vinegar
  • Seasoning for tops

Mix all ingredients listed before the oil.  Then slowly add the cold oil mixing until it forms into lumps.

Mix water and ACV.  Add the water mixture to the dough and knead until a ball forms.

Roll out the dough on a floured surface (I did a quarter of the dough at a time) and cut out into small shapes.  Layer on a silicone baking mat and sprinkle with topping of choice.  I used garlic seasoning.  Bake 375° for 13-15 minutes.

The texture of these crackers is much lighter and more buttery tasting than the first batch.  Both are equally delicious!

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