FOR COLLEEN: Chicken Crackers/ Savory
3 c flour;
1 tsp salt;
1/4-1/2 tsp pepper;
1 tsp baking powder;
1 TBSP sugar (I've been leaving it out and the crackers are fine)
1 tsp sage;
1/2 tsp thyme;
1 1/2 TBSP onion powder;
1 TBSP garlic powder;
4-6 TBSP nutrional yeast, depending on how much you like/ I use about 8!;
3-6 TBSP oil;
water or almond milk with a drop of vinegar added -- Note, this is not set in stone. You can alter any amounts, except for the sage and thyme. I also throw in a dash of paprika when I remember.
I use 2/3 white whole wheat flour and 1/3 white flour.)
MIX dry ingredients.
ADD oil, use a pastry blender to mush into fine balls.
ADD water or milk and form into a nice dough.
Adapted from Real Snacks
I'll add pictures next week if you bug me. I took them last time I made them.
No one bugged me, but here are the pictures:
I used to be very anal about trying to get every cracker to be the same shape and size. Then I realized that everyone just grabs them out of the jar and it doesn't matter what shape or size they are, as long as they taste good.
Happy snacking!
4 comments:
Thank you! I didn't even know I could leaave comments!! Give my thanks to Shoshanna too :)
I bought the book. But until it arrives, can you tell me how thin you made the crackers, how long you cook them and at what temp? Anything else?
I always bake my crackers at 400 for about 10 mins, turning the tray at 5 mins for even cooking.
I use my pasta maker, and roll them out to a 5. You can also make these a 4, if you like them thicker. I am not sure of the actual size in mm, but can try to measure next time I make them.
Colleen, not sure if you will get this, but I added the pictures for you. ~ Leah
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