The Complete Idiot's Guide to Vegan Baking - Donna Diegel [52]
Yield:
30 to 36 crackers
Prep time:
30 to 40 minutes
Bake time:
15 to 18 minutes
Serving size:
4 crackers
1 cup unbleached all-purpose flour
½ cup semolina flour
¼ tsp. aluminum-free baking
powder
¼ tsp. ground turmeric
¼ tsp. ground cumin
1 tsp. kosher salt
¼ cup nonhydrogenated vegan
margarine, cold
1 tsp. agave or brown rice syrup
¾ cup soy milk
1 or 2 TB. water
1½ tsp. sesame oil
⅓ cup toasted, hulled sesame
seeds
2 TB. toasted, hulled black sesame
seeds
1. Preheat the oven to 325°F. Line baking sheet with parchment paper, or spray with vegetable shortening spray.
2. Into a large bowl, sift unbleached all-purpose flour, semolina flour, aluminum-free baking powder, ground turmeric, ground cumin, and kosher salt, or blend with a wire whisk. Add vegan margarine, and using a pastry blender, cut in until mixture resembles meal.
3. In a small cup, and using a spoon or small whisk, combine agave syrup, soy milk, 1 tablespoon water, and sesame oil.
4. Make a well in middle of dough, and add liquid, followed by sesame seeds. Using your hands or a rubber spatula, mix gently, making sure all dry ingredients are incorporated. Add remaining 1 tablespoon water if needed, mixing until dough comes together.
5. Turn out dough onto a lightly floured surface, and using a rolling pin, roll out to inch thick. Sprinkle black sesame seeds on top, and press into dough. With a pizza cutter, cookie cutter, or knife, cut into round or square crackers, and place on the prepared pan.
6. Bake for 15 to 18 minutes or until crackers are lightly browned. Cool completely on wire racks. Store in zipper-lock bags for 5 to 7 days.
BATTER UP!
To toast sesame seeds, add them to a medium skillet over medium heat. Cook, stirring constantly, until seeds start to turn brown. The seeds toast very quickly, and easily burn, so watch them carefully. Remove from pan immediately, as seeds will continue to cook in the pan.
Savory Herbed Crackers
These homemade crackers, made with rye and wheat flour and flavored with basil, oregano, marjoram, and a touch of garlic, are perfect with dips or topped with vegan cheese.
Yield:
30 to 36 crackers
Prep time:
30 to 40 minutes
Bake time:
12 to 15 minutes
Serving size:
4 crackers
¾ cup unbleached all-purpose
flour
½ cup whole-wheat pastry flour
¼ cup rye flour
1 tsp. garlic powder
¼ tsp. aluminum-free baking
powder
¼ cup nonhydrogenated vegan
margarine, cold
2 tsp. dried chopped parsley
½ tsp. dried minced basil leaves
½ tsp. dried minced oregano
leaves
½ tsp. dried minced marjoram
leaves
½ tsp. salt
½ cup water
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper, or spray with vegetable shortening spray.
2. Into a large bowl, sift unbleached all-purpose flour, whole-wheat pastry flour, rye flour, garlic powder, and aluminum-free baking powder, and blend with a wire whisk. Add vegan margarine, and using a pastry blender, cut in until mixture resembles meal. Add parsley, basil, oregano, marjoram, and salt.
3. Make a well in middle of dough, and add water. Using your hands or a rubber spatula, mix gently, making sure all dry ingredients are incorporated and dough comes together.
4. Turn out dough onto a lightly floured surface with all-purpose flour. Using a rolling pin, carefully roll dough to ⅛ inch thick. Cut into desired shapes, and place on the prepared baking sheets.
5. Bake for 12 to 15 minutes or until golden brown and crispy. Cool completely on wire racks before storing in zipper-lock bags for 5 to 7 days.
BATTER UP!
Be creative with the herbs in this recipe. Try adding sage, rosemary, thyme, dill, tarragon, and chives. Or try Italian seasoning. You could also sprinkle flavored salts on the top of crackers before baking. Crackers last for quite a while, so make a large batch, mixing and matching the flavors, and package them for later use.
Sweet Graham Crackers
These homemade graham crackers are made with graham