Salt and Vinegar Crackers

Those with limited diets have so few options for savoury snacks – for us nuts are out of the question, most savoury options are cheesy and you can definitely have too many crisps. These little salt and vinegar crackers are super-tangy and savoury, and equally moreish and tempting – a little something to bridge the gap until meal time. This recipe uses nutritional yeast, which although doesn’t sound very attractive is such a useful weapon for giving dishes some savoury depth.

Salt and Vinegar Crackers (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

IMG_7190makes about 30-60 (depending on size!)

  • 1 cup plain flour
  • 1 tbsp nutritional yeast
  • 2 tbsps balsamic vinegar
  • 1 tsp herbes de Provence
  • 1/4-1/2 tsp salt
  • 1 tsp oregano
  • 5 tbsps dairy-free spread
  • rock salt to sprinkle
  • oat milk to brush

– Preheat the oven to 190 degrees centigrade/gas mark 5
– In a food processor, pulse together all the ingredients except the balsamic until it resembles fine breadcrumbs (or rub the spread into the dry ingredients by hand)
– Add the balsamic vinegar to make a dough
– On a floured surface roll out the dough to 1/2 cm thick and cut out shapes with mini cookie cutters
– Place on an cookie sheet, rush tops with oat milk and sprinkle with rock salt
– Bake for 10-15 minutes until starting to turn golden
– Cool
– These will keep well for a few days in a sealed container

IMG_7187

6 thoughts on “Salt and Vinegar Crackers

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