I’m Celine Steen, a vegan bicycle fiend who currently lives in California with a tall stranger and two senior cats. You can find more about Celine and her cats and the tall stranger by visiting her at Have Cake Will Travel.
- 1 cup (125 g) all-purpose flour
- ⅓ cup (40 g) nutritional yeast
- ½ teaspoon black pepper
- 1 teaspoon fine sea salt
- ¼ cup (56 g) nondairy butter
- ¼ cup (60 ml) water or any nondairy milk
- Combine flour, yeast, pepper, and salt. Cut butter on top and combine with a mixer, a fork, or your fingers, until it gets the appearance of a coarse meal. Add water or milk, 1 tablespoon (15 ml) at a time, and combine until dough forms.
- You can choose to wrap the dough in plastic and place it in the fridge for later use, or roll it out immediately.
- Preheat oven to 350°F (180°C, or gas mark 4). Line two cookie sheets with parchment paper or silicone baking mats, such as Silpat.
- Roll out your dough between two pieces of parchment or Silpats, a little under ¼ inch (6 mm). Cut out shapes using the smallest cookie cutters, about 1 to 2 inches (2.5 to 5 cm). Repeat until you run out of dough, rolling it out again between batches.
- Place crackers on prepared sheets. Bake for 15 to 18 minutes, depending on thickness, until crackers are light golden brown on the bottom.
- Place on a rack to cool down. These crackers freeze well, if you manage to keep them around long enough for that.
Add cayenne pepper, chili pepper flakes, or dried herbs of choice, to taste.
Choose different flours, such as a combination of spelt, chickpea, brown rice, or whole wheat, to get different textures and flavors.