Allergy Friendly "Cheesy" Crackers

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  • Опубліковано 27 жов 2024
  • Tap into childhood with these easy, “cheesy” crackers. Made with nutritional yeast to replicate “cheese” flavour dairy or wheat. Serve these “cheesy crackers” in your kiddo’s lunch box as a lunch-time snack!
    Allergy Friendly “Cheesy” Crackers
    Makes: 60 to 70 crackers
    Active Time: 20 to 30 minutes
    Cooking Time: 15 to 20 minutes
    Total Time: 70 to 90 minutes
    Ingredients:
    1 cup wheat-free flour blend
    1/4 cup nutritional yeast
    1/2 teaspoon baking powder
    1 teaspoon granulated sugar
    1/2 teaspoon kosher salt or 1/4 teaspoon table salt
    1 teaspoon garlic powder
    1/4 teaspoon smoked paprika
    1/2 teaspoon turmeric (optional, for colour)
    1/4 cup cold, dairy-free butter *
    5 to 6 tablespoons ice water
    Preparation:
    1. Combine flour, nutritional yeast, baking powder, sugar, salt, garlic powder, paprika, turmeric, and butter.
    2. Use hands or a fork to press butter into flour mixture until it is in flat flakes or small, pea-size pieces. Alternatively, pulse mixture in a food processor.
    3. Stir in ice water 1 tablespoon at a time and gently mix together until dough sticks together when squeezed.
    4. Form dough into a disc and wrap in plastic wrap. Refrigerate for 30 minutes.
    5. Preheat oven to 350ºF. Line a baking sheet with parchment paper, or silicone baking sheet.
    6. Roll out dough between two pieces of parchment, to 3 to 4 mm thick. Flour the dough and gently flip or rotate as needed to prevent sticking.
    7. Cut into 1 to 1 1/2-inch squares, and gently transfer to the baking sheet spacing 1/4 to 1/2 inch apart. Collect scrap pieces of dough and repeat process.
    8. Poke a hole in the centre of each cracker using a wooden skewer.
    9. Bake for 15 to 20 minutes or until crackers are lightly golden.
    10. Cool completely on baking sheet.
    Notes:
    Use a block stye dairy-free butter that is solid in fridge
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