Super Easy Savoury Crackers

dairy-free savoury crackers

I’m constantly striving to find more savoury snack options – it’s so easy to revert to a sweet snack when you’re avoiding dairy and eggs and nuts. Even breadsticks which you would imagine are as plain as plain can be are a no- no if you can’t go near sesame. Besides, whilst crisps are delicious and often available, they’re best eaten in moderation and not always the go to savoury snack. I have a few savoury options on my site already – ‘mini cheddars‘, savoury nibbles, scones and breadsticks to name but a few. But, ‘variety is the spice of life’ and other choices are always welcome, especially ones as easy as these. These deeply rich, tangy and savoury biscuits are a wonderful thing – a great, almost addictive, little bite which really keeps the taste buds entertained.

If marmite isn’t your bag, and it is after all a love or hate it product, then miso would make a great alternative..
savoury biscuits, dairy-free

Super Easy Savoury Crackers

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

dairy-free, egg-free, sesame-free crackers

Makes about 20

100g plain flour

70g dairyfree margarine

1 tsp marmite

1 tsp dried chives

  1. Pulse together all the ingredients in a food processor until they come together to form a dough
  2. Roll out and stamp out or cut out shapes
  3. Bake at 180 degrees for 10 minutes until starting to turn golden around the edges
  4. Cool on a wire rack
  5. These keep well for several days in a sealed container

free-from savoury biscuits

Mango Chutney Crackers

mango chutney crackers, dairy-free

I don’t know where this idea came from, it just pretty much popped into my head when I was thinking of making my curried lentil soup the other day. Seemed logical to make something that would compliment the soup I was making, to match the spices. Something crisp and crunchy to go with smooth soup.

So I present these cracker shortbreads flavoured with sweet tangy mango chutney and cumin seeds. Not sure why I’ve never used mango chutney in any other cooking. They also make a nice cracker to serve with cheese (dairy-free or not, depending on your preferences and needs) or with a dip.

Mango Chutney Crackers

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

mango chutney crackers, vegan

Makes about 12

1 cup flour

1 1/2 tbsps dairy free margarine

2 tbsps mango chutney

1/2 tsp curry powder

Pinch of salt

Cumin seeds to sprinkle

  1. Rub the margarine into the flour, curry powder and salt until it resembles fine breadcrumbs.
  2. Add the mango chutney and gently bring together to form a soft dough
  3. Roll out and cut out shapes, sprinkle with cumin seeds.

chutney crackers4. Place on a lined baking sheet and bake at 180 degrees for 12 minutes 

egg-free chutney crackers

 

Mini cheddars, dairy free!

dairy-free mini cheddars

Savoury snacks which aren’t crisps can be hard to find on a restricted diet,  as so many are cheesy or nutty etc. And you can’t have crisps all the time. Mini cheddars are big (I should probably say popular as obviously they’re mini and not big!) in the UK and if you see people eating a savoury snack it’s most often crisps, nuts or mini cheddars – those bags of mini cheesy crackers are everywhere! They’re clearly out of the question for us (and looking at the pack that might be a good thing as they certainly aren’t in any way healthy) but my girls have often remarked that mini cheddars look tempting. Now that’s the kind of challenge I like!

So here is my dairy-free version of mini cheddars – cheerless cheddars if you like. They are pretty delicious, not as cheesy as the original but definitely with a cheesy savoury twang – perfect as a little salty nibble.

Mini cheddars – dairy-free!

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

egg-free, nut-free homemade mini cheddars

1 cup plus 1 tbsp plain flour

3 tbsps nutritional yeast

1 tsp English mustard powder

1/4-1/2 tsp salt

Large pinch of cayenne pepper

5 tbsp dairyfree margarine

2 tbsp cold water

  1. Preheat the oven to 190 degrees centigrade
  2. In a food processor, pulse together the flour, yeast, spices and margarine. Add the water and continue to pulse until you have formed a soft but not sticky dough ( if it is sticky add a touch more flour)
  3. Roll out to 3 mm thick, stamp out small circles ( about 3 cm diameter) place onto a baking sheet and prick the centres with a fork to give the correct ‘ mini cheddar’ look making vegan mini cheddars
  4. Bake for 10-12 minutes until golden brown
  5. Cool on a wire rack

homemade dairy-free mini cheddars

Homemade ritz style crackers

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I have such difficulty finding crackers Little S can have – most seem to contain traces of milk, nuts or seeds. These Tesco snackers are a good standby, but I thought an easy recipe for a homemade basic cracker would be a good addition to the repertoire, should Tesco run out of snackers we’d be at a total loss for bedtime snacks! Ritz crackers are such moreish little savoury crackers (although not for us as they may contain milk, eggs and sesame!), available all over the world and equally as good for topping, dipping or simply snacking, so they were an obvious choice to recreate at home.

The results were particularly pleasing and dare I say it, almost authentic (although I don’t have a fluted round cookie cutter so I lost a few authenticity points on that part!). I think the essence of a ritz is salty, but also sweet, a good crunch and a glazed top sprinkled with salt crystals and this ticked a lot of those. Also there’s the big added bonus of taking virtually no time to put together…

Homemade Ritz Style Crackers (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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maakes about 40

  • 2 cups plain flour
  • 2 tsp baking powder
  • 1/2 tbsp caster sugar
  • 1/2 tsp salt
  • 4 tbsp dairy-free spread
  • 3 tbsp extra virgin olive oil
  • 1/4 cup cold water

To glaze:

  • 3 tbsp extra virgin olive oil
  • 1 tbsp salt

– Preheat the oven to 200 degrees Centigrade/Gas Mark 5
– Line two baking sheets with parchment
– Place the flour, baking powder, caster sugar and salt into a food processor, add the dairy-free spread and pulse until the spread is combined into the flour (or rub in with your fingertips until it resembles breadcrumbs)
– Pour in the oil and pulse again.
– Pour in the water and pulse until it forms a ball of dough.
– Turn onto a floured surface and roll out until about 3-5mm thick
– Cut out any shapes you like, circles are classic.
– Place, well spaced on the baking sheets and pick with a fork.
– Bake for 10-12 minutes until starting to turn golden
– As soon as you remove them from the oven, brush with the oil and sprinkle with salt.
– These keep well for a few days in a sealed container.

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Dairy-free Cheesy Nibbles / Crackers

I’ve always had a fondness for little cheesy crackers and when someone bought a pack in to work, it got me thinking about making a dairy-free version. This version is flavoured with herbs, mustard and nutritional yeast for a real savoury tang. I thought I’d made loads but they’re so moreish that the whole lot has disappeared in a couple of days! I guess I’d better make another batch..

Dairy-free Cheesy Nibbles (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

IMG_6349

makes about 60

  • 1 cup plain flour
  • 2 tbsps nutritional yeast
  • 1 tsp mustard powder
  • 1 tsp herbes de Provence
  • 1/4-1/2 tsp salt
  • Pinch of cayenne pepper
  • 5 tbsps dairy-free spread
  • 3 tbsps water

– Preheat the oven to 190 degrees centigrade/gas mark 5
– In a food processor, pulse together all the ingredients except the water until it resembles fine breadcrumbs (or rub the spread into the dry ingredients by hand)
– Add the water 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
– Bake for 10-15 minutes until starting to turn golden
– Cool
– These will keep well for a few days in a sealed container

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