One of my favorite lunches used to be tomato soup with Cheezits. That cheese cracker with the tomato soup tasted so good. This cracker isn’t a cheezit but they taste very good and have a cheese taste from the nutritional yeast. And they are very easy to make in the food processor.
Preheat oven to 350 degrees. In the food processor add:
1 cup gluten-free all purpose flour
2-3 tablespoons nutritional yeast
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon paprika
1/8 teaspoon turmeric
Pulse to combine before adding:
1 tablespoon vegan butter or margarine
1 tablespoon olive oil
1 teaspoon lemon juice
Pulse until mixture is crumbly then add, 1 at a time:
5-6 tablespoons water (I needed to add all 6)
Pulse after each addition. Mixture should come together but not be sticky. This may require removing from the processor and working manually (with your hands) until combined. Place onto a sheet of parchment paper. Put a second sheet of parchment paper on top and flatten the dough. Using a rolling pin, roll out the dough to 1/8″ thickness or as thin as you can get it, the thinner the better! Mine was thicker in the middle than around the outside which meant I had to remove the outer pieces and continue baking the thicker middle so try to get the dough the same thickness.
Remove the top parchment paper and place the dough, lifting carefully by the bottom paper, onto a large cookie sheet. Using a pizza cutter or knife, cut the dough into small 1″ squares. The outside pieces can be removed and rerolled and recut to form squares.
If you prefer a saltier cracker, sprinkle some fine sea salt on top sparsely before baking. Make some holes with a fork in each square and bake for 16-18 minutes. As I previous mentioned, if necessary remove outer pieces that are thinner and continue baking the thicker squares for another 5-7 minutes. Cool on sheet before moving to a cooling rack. When completely cooled, store in airtight container.
cookingwithoutallergens 