Ingredients
- 200g gluten free flour mix
- 30g Nutritional Yeast
- 1 1/2 teaspoon baking powder
- 1 teaspoon pink salt
- 1 teaspoon smoked paprika powder
- 1/2 teaspoon turmeric powder
- 2 teaspoons Paprika Powder
- 100g cashew cream cheeze
- 2 tablespoons coconut yogurt
- 1/2 cup vegan butter
makes: 30 mini crackers
Add flour, nutritional yeast, baking powder, salt, smoked paprika powder, turmeric powder and paprika powder to a food processor and pulse until combined. Add the cashew cheese and coconut yogurt and pulse again until grainy. Add the vegan butter and pulse briefly, just until combined. Flatten out the dough and cover in baking paper or cling wrap, then place in the refrigerator to set for 20 minutes or more. Place the dough in between 2 sheets of baking paper and use a rolling pin to flatten out the dough to 2-3 millimeters thickness. Remove the top sheet of baking paper and use a pizza cutter to score into squares. Sprinkle with coarse sea salt and place in the oven, still on the baking paper. Bake for 8-10 minutes on 180°C. The crackers should remain golden yellow, so remove from the oven before they turn brown.