Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.comPrint
Julie’s Homemade Crackers
These homemade gourmet crackers are easy to make and taste better than store bought at a fraction of the cost.
- Category: Crackers
- 1 cup all-purpose flour
- 1 cup white whole wheat or whole wheat pastry flour
- 2 tbsp nutritional yeast
- 1 tsp baking powder
- 2 tsp dried rosemary
- 1 tsp granulated garlic
- 3/4 tsp fine sea salt
- 1/4 tsp ground pepper, optional (but good!)
- 1/2 cup water
- 3 tbsp extra virgin olive oil
- Coarse sea salt crystals, optional
- Preheat oven to 400°F.
- In a bowl, mix together the flours, nutritional yeast flakes, baking powder, rosemary, garlic, salt and pepper. Add the water and oil, stirring until dough comes together. If dough is too dry to mix, add another tablespoon of water or as needed. Divide dough in half.
- Roll the dough out very thin. If you have a small little rolling pin, simply roll the dough right out in your pan. Transfer the dough to a Silpat or parchment-lined baking sheet. Score the dough into squares so that it’s cut, but not separated into pieces. If desired, sprinkle a little coarse salt over the tops of the crackers and lightly press into dough with the rolling pin. Repeat with second piece of dough.
- Bake crackers in preheated oven for 15 minutes, or until golden and crackers look crisp. Let crackers cool in pan before removing. They will crisp up as they cool. If crackers are still a little soft, place bake in oven and bake for another five or so minutes until crisp.
Tip: I discovered that they not only baked better on a Silpat (silicone pan liner), but they practically flew off the baking sheet. If you have one of those nifty pastry wheeler/cutter, it works really well for gently cutting the crackers into squares. Otherwise you can just roll the dough out thinly in the pan, bake, and then break into pieces when cool. Copyright © 2009 Julie Hasson