Better tasting crackers from the store, nutritionally sound and guaranteed to have no added nasties. These little puppies only take 20 minutes from start to finish.
I’m also loving the way nutritional yeast can be used to bump up a cheese-like flavour in lots of dishes. Check out some of the other uses here.
Approximately 20 crackers
2 cups Almond flourished
1/2 C Nutritional yeast
1/2 tsp Onion powder
1/2 tsp Salt
1/2 tsp Black Pepper
1 Egg, large
PLACE all ingredients in a blender or food processor.
PULSE until dough forms. If it stays crumbly, add a tiny bit of water until it forms a ball.
PLACE dough between 2 pieces of baking paper.
ROLL OUT dough into a thin sheet, about 1/16 inch/ 1-2 mm thick.
CUT dough into 1-2 inch squares using a knife.
SPRINKLE fought with extra salt and pepper if desired. Important to do this while dough is uncooked so it sticks.
PLACE sheet with scored dough onto cookie sheet.
BAKE at 180C/ 350F for 14 minutes or until edges are slightly browned and dough is firm.
STORE in sealed container in a cool dry place. Will keep for 1-2 weeks.
Adapted from elanaspantry.com.