|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'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.