Monday, June 17, 2013

'Noochy' Crackers

This recipe is from the cookbook Whole Grain Vegan Baking by Celine Steen and Tamasin Noyes.

Recipe: see page 111 of Whole Grain Vegan Baking.
I was a little wary of this recipe because I've never tried making vegan crackers, but these turned out very nice. The 'noochy' in the recipe name is a reference to nutritional yeast, which is often used in vegan recipes to give a cheese-style taste. I thought these crackers had a savory flavor, but weren't particularly cheesy. So if you are one of those people who is put off by the taste of nutritional yeast, I don't think you would notice it in these crackers. More than anything, the flavor of the crackers reminded me of a pot pie crust... but with the texture of a cracker.

I've made this recipe twice and have had problems rolling out the crackers to an even consistency. There is a note about that in the instructions because that affects the baking time. The thicker the cracker, the longer it takes, and that's fine as long as they are all the same thickness. But trying to bake thick and thin at the same time is tricky. On that first batch the thin ones burned and the thick ones never got crispy. They were more like biscuits.

These held together nicely and were very quick to prepare too.

Ingredients: whole spelt flour, whole wheat pastry flour, nutritional yeast, dried cilantro, black pepper, salt, oil, water.