Today I am sharing one of my favorite new recipes that I developed over the holidays. One of the things I love about this cracker is that doesn’t require cheese (or a cheese substitute) to be considered complete. It truly stands on its own.
Buckwheat Maple Crackers – Gluten-free, Vegan
Makes about 3 dozen crackers
1 cup gluten-free flour blend (use 128-130 grams of your favorite blend)
½ cup buckwheat flour
¼ tsp xanthan gum
¼ cup maple sugar
½ tsp salt
8 tablespoons Earth Balance natural shortening
¼ cup maple syrup
up to 4 tbsp cold water
Making crackers is as simple as (and very similar to) making cookies. To make the dough, combine the flours, xanthan gum, sugar, and salt in a large bowl. Cut the shortening into tablespoon-sized pieces and lay them on top of the dough. Use a pastry cutter to cut the shortening into the dough.
When the mixture is crumbly, add the maple syrup and one tablespoon of water. Cut this into the dough. Add water (as needed, one tablespoon at a time), until the dough sticks together (but isn’t too sticky).
I like to divide the dough into two sections – one to make now, and one to save for a later date. Form each section into a disk, wrap it with plastic wrap, and refrigerate for at least an hour. (The second portion of cracker dough will keep in the refrigerator for a few weeks.)
When you’re ready to bake the crackers, pre-heat the oven to 375 degrees. Use two pieces of parchment to roll the disk of dough flat and then peel back the top layer of parchment. (If pieces of dough fall off or get stuck, simply stick them back.)
Use a sharp knife to score the crackers:
Bake them at 375 degrees for 10-18 minutes (depending on thickness). Yes, there is a wide time-range for these crackers. The thinner you roll the dough, the faster the crackers will bake and the crunchier they will be. When the edges start to turn a deep brown, they are done.
Let them cool and then break the cookies apart:
I think you're going to love these!