Dairy Free Cheese Crackers Recipes
DAIRY FREE CHEESE CRACKERS
Dairy free cheese crackers are the perfect dairy free snacks! Throw them the lunchbox or just a fun anytime snack!
Provided by LarishaBernard
Categories Snack
Time 35m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 °F.
- In a bowl, combine flour, nutritional yeast, baking powder, garlic powder, salt, paprika, and turmeric.
- Mix using a fork until combined.
- Add in the vegan butter, olive oil, and lemon juice.
- Mix again, using fork, until the dough and crumbly (about the consistency of a crumb topping).
- Add the water a tablespoon at a time, mixing after each time until the dough is cohesive and forms a balls. *Could use your hands during this process if it helps.
- Tear two pieces of parchment paper, large enough to fit a baking sheet.
- Place dough ball in between the two pieces of parchment paper.
- Roll out dough into a roughly 11x13 inch rectangle. *This does not need to be completely perfect
- Remove top sheet of parchment paper and discard.
- Use a pizza cutter make lines 1-2 inches apart vertically. And then repeat horizontally.
- Using the small end of a skewer (wooden or metal), drive a small hole into the center of each cracker.
- Place pachment paper with crackers onto baking sheet and spread out so they are not touching. *Crackers can be very close to each other but should have space to not be touching.
- Spray lightly with olive oil
- Top with course salt and Italian seasoning evenly.
- Cook for 18-23 minutes or until golden brown.*
- Remove and let cool. Keep in a sealed container.
Nutrition Facts : ServingSize 1 cracker, Calories 9 kcal, Carbohydrate 1 g, Sodium 16 mg
KETO CRACKERS
Steps:
- Preheat oven to 350°F (180°C).
- Bring all the ingredients into a food processor and process on the high-speed setting until it forms a crumbly batter. It should take about 1 minute.
- Transfer the pieces of dough onto a piece of parchment paper.
- Gather all the pieces and squeeze them to shape a ball.
- Place the ball of dough onto a piece of parchment paper. Press another piece of parchment paper on top of the ball to roughly flatten into a thick disk.
- Freeze the dough for 5 minutes to set.
- Remove from the freezer, and start rolling.
- Shape a rectangle of dough size 9.5 inches x 7 inches (24 cm x 18.5 cm). Watch the recipe video to see my easy technique to roll a perfect rectangle.
- Remove the top piece of parchment paper and cut out the dough into 32 crackers.
- Slide the parchment paper piece (with the crackers on it) onto a baking sheet.
- Bake for 18-22 minutes at 350°F (180°C) or until golden on the top and crispy. After 15 minutes, I recommend checking the crackers on the border. They cook way faster, and they might be crispy already. If so, remove them from the oven before the rest of the batch and cool on a rack. It is also a good time to cut out the crackers again (following the cut you did before) to spread the crackers a bit more on the tray (leaving 0.2 inches/0.5 cm) between each cracker. This will ensure that the borders of all crackers come out crispy. If they touch each other too long, they stay a bit softer.
- Remove the baking sheet from the oven and cool the crackers on a rack.
- You can sprinkle some dried oregano or rosemary on top. Make sure you try them before adding salt, as parmesan adds a very salty flavor to the crackers.
- Store at room temperature in an airtight jar for up to 4 days or freeze in zip lock bags.
Nutrition Facts : ServingSize 1 cracker, Calories 40 kcal, Fat 2.4 g, Fiber 0.1 g, Carbohydrate 0.7 g, Protein 1.5 g
SAVOURY SEEDED CRACKERS
Crunchy and snappy, these crackers are fantastic with a wedge of cheese and some of my Pretty pickled veg, they pair perfectly with pâté, and can even be used with dips for dunking. They're fun to make, and you can lace them with different toppings, if you wish.
Provided by Jamie Oliver
Yield 10
Number Of Ingredients 4
Steps:
- This works great as a stand-alone recipe, but also as a component in Jamie's Picnic Love from Together - see the full collection of menus here.
- ON THE DAY Put the flour and rapeseed oil into a bowl with a pinch of sea salt, add 125ml of water, and mix into a dough. Knead for 2 minutes, then rub the dough with oil, cover, and leave to rest for 30 minutes.
- Preheat the oven to 180°C/350°F/gas 4. With oiled hands, halve the dough, then press, flatten and stretch out each piece on to large oiled trays until super-thin, patching up any tears as you go. Evenly divide and scatter over all the seeds, with a pinch of sea salt. Pat the seeds in really well, then bake for 25 minutes, or until golden and crisp. Once cool, snap and wrap, ready to go. They're exceptional on the day you make them, but I enjoy them for a few days afterwards, too - keep them in an airtight tin, ready to tuck into.
Nutrition Facts : Calories 133 calories, Fat 5.2 g fat, SaturatedFat 0.7 g saturated fat, Protein 3.1 g protein, Carbohydrate 19.5 g carbohydrate, Sugar 0.4 g sugar, Sodium 0.4 g salt, Fiber 1.1 g fibre
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