I have the worst luck trying to find gluten-free products worthy of buying at the grocery store that truly taste good. Do you have this problem too? It’s why I make so much of my food at home and I tell you, there is something about making a food from scratch (especially a snack-type of food) that I find more cathartic making it than eating it. Is that weird? Take crackers, for instance. I had a hankering for a gluten-free vegan cracker so I got to work creating a recipe and wouldn’t you know it. I ate probably five of them. It wasn’t because they weren’t good because believe me, they were super good. I just get disinterested in whatever I make usually within the first 10 minutes of them coming out of the oven.
But maybe it’s because I have a condition. You know, maybe I’m the type of person who needs her snack foods enclosed in plastic and protected by a bright box. How messed up does that sound? I’m a product of a very terrible childhood diet of processed foods and maybe that is an actual condition. That’s an actual condition right? Yeah, it totally must be. I’m pretty sure it is…
Regardless, gluten-free vegan crackers are a very easy thing to recreate at home. Think of it like making a pie crust–the process is very similar. You want to cut the butter into the flour to create pea-sized balls within the dough. Then you want to add the wet ingredients–just enough to coat the dough making it easy to roll out (and remember, the thinner you roll out the dough, the crunchier that bite becomes). Wa-la! That is the base of a cracker recipe. Simple enough, right? Whatever flavors you choose to add to the ingredients list is up to you at this point.
Now, if you are known to also suffer from the condition that I described above, go ahead and throw those homemade gluten-free vegan crackers into a ball of plastic and shove them into a brightly colored box so you too can pretend you are eating the processed food you very well loved and remember in your youth (tone to be read here: tongue in cheek).
- 1 1/4 c. Cara’s All-Purpose Blend (see link below)
- 3 Tbsp. flaxseed meal
- 1 Tbsp. fresh rosemary, minced (or 2 tsp. dried rosemary)
- 1/4 tsp. salt
- 3 Tbsp. vegan butter, softened
- 1/4 c. water
- 1 Tbsp. maple syrup
- Preheat oven to 400 degrees.
- Combine the flour, flaxseed, rosemary, and salt together. Add butter until small crumb grains form.
- Add water and syrup and blend until a smooth dough ball forms. If your dough gets too crumbly, add a teaspoon of water at a time.
- Divide into 2 balls and roll in between 2 pieces of parchment paper; the thinner the dough rolls out, the better (but also note the more delicate the dough becomes).
- Using either a pizza cutter or rigid cookie cutter, cut squares into the dough. Delicately place each square on top of parchment paper-lined baking sheet with a metal spatula. Sprinkle tops with salt.
- Bake for 10-12 minutes (or until browned along the edges). Allow to cool on the baking sheet.
- Cara’s All-Purpose Blend: http://www.forkandbeans.com/2013/12/30/guide-gluten-free-flours/
Oh and wouldn’t you just know it but I have a non-dairy Cranberry Walnut Cheese ball that these gluten-free vegan crackers would go great with. Imagine that! You will have to wait until next week for that though. I know. The world can be so cruel 😉