Vegan Cheesy Crackers

Vegan Cheesy Crackers

These cheesy vegan cracks are a great gluten-free bread option to serve with soup, stew, as a dipper, or on their own. Simple to make, freezable, and healthier and more affordable than store-bought, you’ll have these delicious crackers added to your regular rotation before you know it! Note: To make these gluten-free, be sure to use certified gluten-free oat flour.

Making crackers at home is much easier than you might think! These flavorful little crisps are the healthy vegan alternative to Cheez-It crackers, perfect for dipping in hummus or enjoying on their own as a midday snack. The flavorful combination of spices, miso paste, tahini, and lemon juice adds a subtle cheesy flavor that grows more enticing with each bite. Make them gluten-free by using certified gluten-free oat flour.

INGREDIENTS

• 1 cup brown rice flour, plus more for dusting
• ½ cup oat flour
• ½ cup chickpea flour
• ½ cup almond flour
• ½ teaspoon regular or sodium-free baking powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon dried oregano, crushed
• ½ cup plus 2 tablespoons unsweetened, unflavored plant-based milk
• 1 tablespoon tahini
• 1 tablespoon miso paste
• 1 teaspoon lemon juice

INSTRUCTIONS

1. Preheat oven to 325°F. Line two baking sheets with parchment paper. In a large mixing bowl combine the first nine ingredients (through oregano).
2. In a small blender combine milk, tahini, miso paste, and lemon juice. Cover and blend until smooth. Add milk mixture to flour mixture; knead lightly to form a dough. Divide dough into two equal portions; shape each portion into a brick.
3. Place a silicone baking mat on a clean work surface and dust it lightly with rice flour. Place one brick of dough on the mat and use a rolling pin to roll the dough into an even 1/16-inch-thick rectangle. Poke the rectangle several times with a fork.
4. Using a 2-inch square cookie cutter (or a pizza cutter, bench scraper, or long knife), cut rectangle into 2-inch squares. Transfer the squares to one of the prepared baking sheets.
5. Add any remaining dough scraps to the second dough brick and repeat with the second dough brick and baking sheet.
6. Bake crackers 20 minutes or until lightly browned, rotating baking sheets a half turn after the first 10 minutes. Let crackers cool completely on wire racks. To keep crackers crisp, store them in a resealable plastic bag at room temperature for up to 10 days.

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