Got Greens?

Milk mustaches are out; juice mustaches are in. Unlocking a world of flavor and liquid nutrition that dairy could only dream of, it’s no surprise that fresh pressed produce has taken up the torch in this race for beverage dominance. Green Mustache is one of many companies making a splash with blended fruit and vegetable smoothies, all built upon a foundation of leafy greens like kale and spinach. Inspirational though unexceptional in this burgeoning field, the differentiating factor in their origin story is that these drinks are blended with younger tastes in mind, palatable for both kids and adults alike. More importantly, they don’t neglect the need for more traditional snacks with more mainstream appeal, which is what first sparked my attention- And appetite.

Though not green in color or overt taste, Mustache Munchies “Cheddarish” Crackers quietly sneak a serving of vegetative goodness into these adorable handlebar crisps. Tanned to a gentle golden hue, these aren’t the screaming florescent orange wafers of similar mainstream competitors. Instead, they’re a study of careful balance and nuance, bearing a subtle nutty undertone and light but naturally cheesy essence. Each piece is a perfect little bite, ensuring no crumbs nor mess to contend with later when munching on the run.

As a serial granola bar-eater, sweet snacks start to lose their appeal early on in the day, which makes these satisfyingly crunchy crackers an ideal alternative. I never thought a mustache might look good on me, but these lightly salted morsels could add stylish new flair to any smiling face.

February 24, 2017February 24, 2017

Hannah (BitterSweet)4 Comments

Going Green

Green isn’t just good; green is great.

Green is downright glorious. Green represents health, wealth, freshness, and rebirth. When it comes to food especially, every green in the visible gamut indicates a potent source of nourishment, and this is especially true as those tones grow increasingly saturated. Spirulina is a prime example, packing an unbelievable battery of vitamins, minerals, and proteins into every molecule. Potent even in the smallest doses, spirulina enjoys the rare ability to enhance average recipes, both visually and nutritionally.

Consider that scant pinch of spirulina powder nature’s food dye, with some added health benefits. With St. Patrick’s Day upon us and green eats popping up around every corner, there’s never been a better time to ditch the bottle of FD&C Green No. 3, titanium dioxide, modified corn starch, sodium benzoate, and potassium sorbate.

Why is everything green for St. Patrick’s Day?

The funny thing is, the original St. Patrick himself was actually associated with a particular shade of royal blue, not green, contrary to popular belief. That particular hue came to represent the holiday thanks to the shamrock, which was picked to adorn one’s lapel as a vibrant, living symbol of the holy trinity. Curious what a bit of time and mythology can do to tradition.

As far as I’m concerned, it’s still perfectly fitting to pay homage to the “Emerald Isle” with another round of green goodies. If anything, it’s even more appropriate to employ the tinting powers of blue-green algae with this knowledge! It’s the best of all worlds, especially from a flavor standpoint.

Why you’ll love these green crackers:

Crisp, compact bites for munching solo or pairing with a light dip, you’d never know that these shamrock-shaped crackers are such healthy snacks. A gluten-free base of green pea flour contributes a distinctly nutty, roasted flavor which pairs perfectly with the subtle savoriness contributed by the spirulina. Bold additions of fresh mint, lemon, and black pepper sparkle brightly against the contrast of that dark green backdrop, yielding an invigorating combination well suited for spring festivities, and beyond.

Best of all, the basic formula is infinitely adjustable to your tastes. Green pea flour is still slightly esoteric, I’ll admit, so you can just as easily swap it for standard garbanzo bean flour instead. Herbs and seasonings are entirely flexible, too. Think fresh dill for another seasonal taste, or try cilantro with lime zest to pull the profile in an entirely new direction. As long as it’s green, it’s all good.

Yield: Makes 2 - 4 Servings

Gluten-Free Minted Pea Crackers

Name: Gluten-Free Minted Pea Crackers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: Irish
Ingredients: 1 Cup Green Pea Flour; 1 Tablespoon Spirulina Powder; 1/4 Cup Packed Fresh Mint Leaves, Finely Minced; 1 Scallion, Finely Minced; 1 Teaspoon Lemon Zest; 1/2 Teaspoon Salt; 1/4 Teaspoon Ground Black Pepper; 1/4 Teaspoon Baking Powder; 1/4 Cup Water; 2 Tablespoons Olive Oil

These crisp gluten-free crackers are so good for munching solo or pairing with a light dip, you’d never know they're such healthy snacks. A gluten-free base of green pea flour contributes a distinctly nutty, roasted flavor which pairs perfectly with the fresh flavors of mint, lemon, and black pepper.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

1 Cup Green Pea Flour
1 Tablespoon Spirulina Powder
1/4 Cup Packed Fresh Mint Leaves, Finely Minced
1 Scallion, Finely Minced
1 Teaspoon Lemon Zest
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Baking Powder
1/4 Cup Water
2 Tablespoons Olive Oil

Instructions

Preheat your oven to 350 degrees and line a baking sheet with a piece of parchment paper or a siicone baking mat.
In a large bowl, mix together the green pea flour and spirulina, stirring thoroughly to ensure that the spirulina is thoroughly distributed throughout. Add in the finely chopped herbs, zest, salt, pepper, and baking powder next, tossing to incorporate.
Finally, pour in the oil and water together, and mix very well, until you create a smooth, cohesive dough. It will be very thick and you may need to use your hands bring everything together, so don’t be afraid to get in there and get messy! There’s no danger of overworking the mixture since there’s no gluten, so give it your all.
Shape the dough into an even rectangle and pat it out fairly thin by hand before moving on to the rolling pin.
Avoid using an excessive amount of additional flour, but use a tiny bit of extra flour on your work surface to prevent the dough from sticking. I had the best results when rolling it between two separate pieces of parchment paper. Roll out the dough as thinly as possible to yield the crispiest, crunchiest crackers; aim for about 1/8 of an inch.
Use a small cookie cutter of your desired shape, approximately 1 inch or so in diameter, and punch out the individual crackers. Transfer the shapes carefully to your prepared baking sheet. No need to space them out too much, since they won’t spread. Just give them enough room to breath and bake evenly.
Bake 15 – 18 minutes, or until crisp and no longer shiny on top. It can be difficult to tell when they’re fully cooked due to the dark green color, but they should at least appear dry. It’s always better to err on the side of caution and pull the crackers earlier to prevent them from burning. They will continue to crisp as they cool, and if you’re not fully satisfied with the texture at that point, you can always return them to the oven for a few more minutes.
Let cool completely before snacking or stashing in an air-tight container for up to a week.

Notes

In case green pea flour is unavailable, you can easily swap it for standard garbanzo bean flour instead.
Herbs and seasonings are entirely flexible, too. Think fresh dill for another seasonal taste, or try cilantro with lime zest to pull the profile in an entirely new direction.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 215Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 317mgCarbohydrates: 31gFiber: 3gSugar: 3gProtein: 7g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

March 17, 2016January 21, 2023

Hannah (BitterSweet)12 Comments

Pearl of an Oyster Cracker

Soup season is in full swing, no matter what sort of winter has arrived to greet these early days of March. Whether the elements chose to blow in a gentle yet chilly breeze in the evenings or pound the earth, day and night, with torrents of frozen rain, a bowl of something warm and soothing is guaranteed to hit the spot. Even in the heat of summer, a generous ladleful of steamy, brothy sustenance is not an unwelcome sight, but that’s a tale for another time. Right now, let’s focus on the often overlooked, undervalued side kick to these endless rounds of piping hot stew: The oyster cracker. When dining out, does a single diner give those sterile, single-serving packages a second thought? Or even a third, or fourth? Much more commonly found ground into a fine gravel of crumbs at the bottom of one’s purse than happily floating atop of pool of sumptuous soup, it’s about time they were given their due.

Granted, while I hate to say it, the traditional oyster cracker simply doesn’t have much going for it. It’s the filler that takes the place of more exciting flavors, contributing only a fleeting crunch at best. The only fix for this cracker conundrum is to take matters into our own hands and start from scratch, with a sturdy foundation of spice to build from.

Inspired by everyone’s favorite Japanese junk food, wasabi peas, this wheat-based reincarnation incorporates a buttery bite into every tiny morsel, ideal for adding a bit of depth to the otherwise merely hot sensation. Besides getting a considerable boost in the flavor department, that alluring green hue can be attributed the power of frozen spinach, lending more nutritional value than mere white flour could ever hope to contain.

If it seems like a serious ordeal to go through just for some silly little oyster crackers, consider expanding your snack horizons and cutting your crackers larger. Flavorful enough to stand on their own or pair beautifully with creamy dips, the only limitations come from your cookie cutters. My tiny flowers struck me as more charming than the standard hexagon shape, but anything goes, as long as you keep an eye on them in the oven. Baking times do vary based on the desired sizes, so stay close by while they cook.

Yield: Makes About 5 Cups Crackers; 10 Servings

Wasabi Oyster Crackers

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Ingredients

1 Cup Frozen Spinach, Thawed
1/3 Cup Rice Bran, Avocado, or Olive Oil
2 Tablespoons Prepared Wasabi Paste*
1 Teaspoon Nutritional Yeast
2 1/2 Cups White Whole Wheat Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
2 – 4 Tablespoons Water

Instructions

Preheat your oven to 375 degrees and line two sheet pans with silicone baking mats or parchment paper.
Pull out your food processor and puree the thawed spinach, oil, wasabi, and nutritional yeast, blending until completely smooth. You may need to pause and scrape down the sides of the bowl with your spatula to ensure that all of the greenery is fully incorporated. Sift together the flour, baking powder, and salt before adding the dry mixture into the food processor as well. Pulse a few times to begin incorporating the flour, again scraping down the sides of the bowl as needed. Slowly drizzle in just enough water to bring everything together into a pebbly sort of dough that sticks together when pressed. Be careful not to overdo it and add too much liquid, or else it will be next to impossible to handle.
Knead the resulting dough lightly, just until it forms a fairly smooth ball. Flatten it into a disk and roll it out on a well-floured surface. Try to get it out thin as possible, much like pasta dough, for the crunchiest, crispiest crackers.
Use cookie cutters of your choice to punch out the crackers, or simply use a pizza cutter or sharp knife to slice out squares or rectangles. Aim to make them no larger than an inch, or plan to lower the temperature considerably and bake for a longer time if you’d prefer larger pieces. Transfer the shapes to your prepared baking sheets and prick them once or twice with a fork to allow the steam to vent while they bake.
For crackers about an inch wide, bake for 15 – 20 minutes, although your mileage may vary. Thinner crackers and those closer to the edge of your baking sheets will cook faster. Pull crackers out once golden, and return any to the oven that are still soft. Crackers will crisp a bit more during cooling, but should be dry when removed.
Let cool completely and store in an air-tight container.

Notes

*Beware of unwelcome ingredients! 9.5 times out of 10, you’ll find horseradish in those tubes rather than actual wasabi root, but that’s nothing to be alarmed about. What you should keep an eye out for, however, are sweeteners and animal products. Strange but true, many brands incorporate milk derivatives to extend the spicy flavor, so be vigilant!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 168Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 311mgCarbohydrates: 28gFiber: 6gSugar: 1gProtein: 6g

March 2, 2015April 14, 2019

Hannah (BitterSweet)9 Comments

Sophisticated Solo Snacking

Holiday season firmly behind us, the time of endless parties and merriment may have passed, but even as we enter the frigid month of January, I’m unwilling to fully surrender to that immense shift. Winter hibernation beckons invitingly, yet the inertia of both work and play pulls me forward, with little conscious decision on my part. Once the wheels start spinning, they can’t simply stop at the drop of a hat, much like my restless mind that continues to churn away. Always coming up with the perfect come-back hours or days too late, it’s the same phenomenon that provides inspiration for recipes that would have been ideal for occasions that have already come to pass.

Thankfully, a raucous celebration is not required to enjoy a slightly more sophisticated snack than the norm, and it’s probably recommended that you enjoy such a savory treat far from the maddening crowds. Bringing together the nutty, toasted notes of hazelnut with herbaceous rosemary, these simple crackers are perhaps more addictive than such a small batch should allow. Horde them if you must, because I guaranteed they’ll fly fast if served to company.

Despite the wild success of such a simple crunchy snack, it’s hard to eat many dry crackers plain. Crackers are always accompanied by dip in the best of circumstances, complimenting and contrasting the crisp texture. Inspired by the tried-and-true beet marmalade we serve at Health in a Hurry, I whipped up a golden version to serve on the side. A bit more like a chutney than a spread, the sweetness of caramelized onions and apple cider mellow the earthy flavors of gold beet in a mild but flavorful harmony. Lest that fools you into thinking this is one boring accompaniment, don’t forget about the surprising kick of cayenne that sneaks up out of the blue, rounding things out nicely.

It’s for the best that we move away from the relentless holiday demands. A few quiet nights at home with more intimate parties of one or two, with a nice, carefully assembled snack platter sound much more appealing anyhow.

Yield: 4 Servings

Hazelnut-Rosemary Crackers

Bringing together the nutty, toasted notes of hazelnut with herbaceous rosemary, these simple crackers are perhaps more addictive than such a small batch should allow. Horde them if you must, because I guaranteed they’ll fly fast if served to company.

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 40 minutes

Ingredients

1 Cup Raw Hazelnuts
1/4 Cup Whole Flax Seeds, Ground
1/4 Cup Water
1 Tablespoon Nutritional Yeast
1 Tablespoon Tamari or Soy Sauce
1 Tablespoon Lemon Juice
1 Teaspoon Dried Rosemary
1/4 Teaspoon Ground Cinnamon
1 Teaspoon Black Sesame Seeds (Optional)

Instructions

Preheat your oven to 250 degrees, and line a baking sheet with a piece of parchment paper or a silpat.
Pulse the hazelnuts in your food processor until ground down to a fine meal, with as few coarse chunks as possible. It’s helpful to start with frozen nuts for the best texture, to prevent them from warming up and turning to nut butter. If they threaten to cross that line, just pause and move the bowl of the food processor into the fridge to cool down before proceeding.
Grind the flax seeds down to a powder separately, in a coffee or spice grinder. Add the flax meal to the food processor, along with all of the remaining ingredients except for the sesame seeds. Pulse to combine. Once smooth, transfer the mixture to your prepared baking sheet, and use lightly moistened hands to flatten it out slightly. Top with a second silpat or parchment paper, and roll out to about 1/8th of an inch in thickness. This second sheet will help prevent the “dough” from sticking to your rolling pin, without the need for added flour.
Score the sheet of soft cracker dough into equal rectangles or diamonds, and lightly sprinkle with sesame seeds if desired. Press the seeds in gently with the palm of your hand to ensure that they stick. Bake for a total of 80 minutes, rotating the baking sheet every 20 minutes to ensure even browning. Let cool completely (they will continue to crisp as they cool) and then break along the scored lines. Store in an air-tight container for up to 1 week.
If you’d prefer a raw snack, simply spread the mixture on a teflex or other non-stick sheet instead, and dehydrate until crisp. Your mileage/timing may vary.

Notes

Yield varies depending on size and shape of your crackers, but makes approximately about 4 servings.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 244Total Fat: 21gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 477mgCarbohydrates: 9gFiber: 6gSugar: 2gProtein: 8g

Yield: 2 - 3 Cups

Gold Beet Marmalade

A bit more like a chutney than a spread, the sweetness of caramelized onions and apple cider mellow the earthy flavors of gold beet in a mild but flavorful harmony. Lest that fools you into thinking this is one boring accompaniment, don’t forget about the surprising kick of cayenne that sneaks up out of the blue, rounding things out nicely.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

1 Pound Gold (Yellow) Beets
1 Tablespoon Olive Oil
1 Small Red Onion, Diced
1/3 Cup Apple Cider or Unfiltered Apple Juice
1 Tablespoon Lemon Juice
Pinch Cayenne Pepper
Salt and Black Pepper, to Taste

Instructions

First things first, roast the beets: Wrap your beets in aluminum foil so that they’re completely covered in a neat little pouch, and place them on a baking sheet to catch any potential drips. Cook in an oven preheated to 450 degrees for 20 – 30 minutes, until fork tender. Let rest until they’re cool enough to peel.
Meanwhile, heat up the oil in a medium skillet on the stove, over medium-low heat. Introduce the diced onion and stir frequently, until soften, not browned, and a golden caramel color. This will take anywhere from 15 – 30 minutes, so keep a close eye on the pan. Turn off the heat and let cool.
Introduce both the peeled beets (cut down to slightly more manageable chunks if they were huge roots to begin with) and the caramelized onions in the food processor, along with the remaining ingredients. Pulse to combine, until the beets are broken down to very small, coarse pieces, but not pureed into a smooth spread. Though the marmalade is best if allowed to chill and mellow for at least an hour, it’s perfectly tasty eaten right away.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 42Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 79mgCarbohydrates: 8gFiber: 1gSugar: 6gProtein: 1g

January 4, 2012February 24, 2019

Hannah (BitterSweet)22 Comments

Salty, Sweet, and Savory

Having made great strides in beating down long-held food prejudices, I take in no shame to confess that there are still some areas in need of work. Coming from the girl who once abhorred vegetables indiscriminately and considered instant ramen to be the staff of life, the acceptance of beets as edible substance, and even a quite delicious one at that, strikes me as great progress all by itself. However, put cilantro in my food or even sprinkle it on top as a garnish, and I’ll run for the hills. Pizza with pineapple on top? No, thank you, and don’t invite me out to dinner again! Possibly worst of all though, is the crime of mixing dried fruit into savory dishes. I know, it’s traditional in many cultures and when applied correctly, doesn’t even lend an overt sweetness, but I still gag quietly at the thought of plopping bulbous orange apricots into an otherwise lusciously rich and flavorful stew. Just leave the raisins and prunes for making granola, please!

After so many years of holding this bias dear, the time has come to challenge that whole concept. Browsing idly through Trader Joe’s one recent afternoon, I spied a new box of intriguing crackers on the shelf. Looking more like miniature slices of toasted multigrain bread than any flat cracker I had ever seen, the promise of all those textures and flavors got my attention. Here’s the kicker though: They included, of all things, raisins. Considering the herbaceous addition of rosemary, I couldn’t help but cringe momentarily. Practically flinging the offending box back on the shelf since the questionable snacks weren’t vegan in the first place, I high-tailed it out of there before anyone could ask about my overt expression of horror.

But the concept stuck with me, like a wet leaf, and followed me back home, straight into the kitchen. The nuts, seeds, rosemary, and raisins… Something about the motley crew had a slight ring to it, a latent harmony waiting to be heard. Why not give it a DIY try? Plus, this way, I could do damage control and throw in my favorite ingredients, to make it as appealing as possible. Out with the raisins and in with some dates, my favorite of all dried fruits, gave me added hope for these unusual crisps. Plus, the additions of green olives for some tangy, salty flavor got my imagination churning with excitement.

The verdict? Addictive beyond my wildest dreams. Crunchy but pleasantly chewy thanks to those moist medjool dates, every bite is a symphony of salty, sweet, and savory. Complex and full-flavored, they can easily stand alone with confidence, but are even better paired with a creamy spread, such as Melomeal’s goaty cashew cheese. Loosened to a soft consistency with a splash of water, this pungent spread rounded out a simple snack with ease and grace. Want to impress friends and family? These crackers, with or without spread, are just begging to be served at a party, and paired with a nice glass of wine.

A highly successful experiment, I’m downright baffled by how delicious the end results were, considering the controversial content. A convert to the way of savory dried fruits, however? Well, I wouldn’t immediately reject such a sweet and savory combination, but I might still carefully pick around the dried fruits included in a full main dish. Baby steps, right?

Yield: Makes About 3 Dozen Crackers

Sweet and Savory Rosemary Crisps

Crunchy yet pleasantly toothsome crackers with a symphony of seeds, olives, and sweet medjool dates in every bite.

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Additional Time 1 hour

Total Time 2 hours 25 minutes

Ingredients

1 Cup Plain Non-Dairy Milk
1 Teaspoon Apple Cider Vinegar
2 Tablespoons Dark Brown Sugar, Packed
2 Tablespoons Maple Syrup
1 Cup White Whole Wheat Flour
1 Teaspoon Baking Soda
1/2 Cup Chopped Dates
1/4 Cup Toasted, Unsalted Sunflower Seeds
1/4 Cup Toasted, Unsalted Pepitas (Pumpkin Seeds)
1/4 Cup Green Olives with Pimento, Roughly Chopped
2 Tablespoons Whole Flax Seeds, Ground
1 1/2 Teaspoons Dried Rosemary Leaves, Ground
1/4 Teaspoon Ground Cinnamon
Pinch Ground Black Pepper

Instructions

Preheat oven to 350 degrees, and lightly grease an 8 x 4-inch loaf pan.
First, mix together your non-dairy milk of choice, vinegar, sugar, and maple syrup. Let sit for at least 5 minutes for the “milk” to curdle. Meanwhile, combine everything else that follows in a large bowl, making sure that all of the ingredients are well distributed throughout the mixture, and that the dates and olives are thoroughly coated in flour. Pour the wet ingredients into the bowl of dry, and stir with a wide spatula, just until the batter is fully moistened and free of dry, floury pockets. Pour the batter into your prepared loaf pan, and bake for 35 minutes, until golden brown on top and a toothpick inserted into the center comes out dry. Let cool in the pan for 5 minutes, and then turn the loaf out onto a wire rack.
The cooler the loaf, the thinner and cleaner your slices will come out, so try to let it rest until completely cool. You may choose to let it sit overnight and resume baking in the morning, or you can speed up the process by tossing the loaf into the freezer briefly.
When you’re ready to bake the crisps, preheat or reduce the oven temperature to 325 degrees, and slice the baked and cooled loaf into very thin slices with a serrated knife; Approximately 1/4 – 1/2 cm thickness. Lay them out on an ungreased sheet pan lined with aluminum foil (for easier clean up) and bake for 15 minutes. Flip the crackers over, and bake for a final 15 – 20 minutes, until golden all over. Don’t worry if they aren’t perfectly crunchy straight out of the oven, because they will continue to crisp up as they cool. Once cooled to room temperature, they can be stored in an airtight container in a cool place for up to a week. If they last that long, that is.

Notes

Adapted from Dinner with Julie

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 38Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 117mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 1g

February 21, 2011April 14, 2019

Hannah (BitterSweet)31 Comments

Have Snacks, Will Travel

Armed to the teeth with various sweets and savories, the majority of our carry on luggage is typically composed of snacks. Considering this impressive stockpile, you’d think it was in preparation for a trip to a desert island or third world country. Rest assured, most won’t even be touched when all is said and done, but to ensure a happy trip, it’s critical for me to over-prepare and over-pack when it comes to the food. As soon as that plane lands 7 or 8 hours later, the biggest hurdle will be out of the way and an abundance of vegan options will again be available, but until then, there’s no telling what kind of inedible slop might be served. Sure, it may not be a big deal for some people to omit meals and go without, but trust me, you do not want to see me hungry; I do not take it well, to put it lightly. And for the sake of the people sitting next to me, I’ve learned to take matters into my own hands.

Through trial and error, I’ve found that simple snacks tend to work best in these situations; something easy to eat, not too messy, and not temperature specific. That means granola bars, rice cakes, trail mix, and crackers. Crackers are a dime a dozen really, and there are some seriously tasty options in even the most underwhelming markets these days, so why go through the trouble of making your own? Because they’re fast and simple to whip up, and endlessly customizable. Tell me, where else are you going to find smoky vegan “cheese” crackers, with just a hint of spice?

The tiny extra effort is absolutely worth it, whether you’re preparing for a long flight or just a day at home. Plus, as an added bonus, making these gave me the opportunity to play around with the latest vegan cheese product, and clean out the fridge a bit at the same time.

And if you’re not packing up and taking off somewhere, these babies are the perfect base for homemade Ritz Bitz-like cracker sandwiches (but better!) Just use a tiny dollop of leftover “cheese” spread between two crackers, and eat immediately. Unlike the originals, these are nowhere near as shelf stable- Which I happen to think is a good thing, quite frankly.

Yield: Yield Varies Depending on Cookie Cutter, but Approximately 70 – 80 Crackers if Using a 1 1/2-Inch Round Fluted Cookie Cutter

Smoky, Spicy Cheese Crackers

Crunchy, smoky vegan cheese crackers, with just a hint of spice.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

4 Ounces Vegan Cheddar-Style Spread*
1 Tablespoon Whole Flax Seeds, Ground
3 Tablespoons Olive Oil
1/2 Teaspoon Liquid Smoke
1 Cup White Whole Wheat Pastry Flour
1/4 Cup Nutritional Yeast
1 Teaspoon Kosher Salt (or 3/4 Teaspoon Table Salt)
1/2 Teaspoon Baking Soda
1/2 Teaspoon Sweet Paprika
1/8 Teaspoon Turmeric
Pinch Cayenne
Pinch Freshly Ground Black Pepper

Instructions

Preheat your oven to 350 degrees and line two baking sheets with parchment paper or silicone baking mats. Set aside.
Place the “cheese” spread, ground flax seeds, olive oil, and liquid smoke in your stand mixer or food processor, and mix briefly to combine.
In a separate bowl, whisk together all of the remaining dry ingredients, until the mixture is homogeneous and the spices are well distributed. Add this whole mixture into the mix of wet ingredients, and start your mixer on a low speed if using; pulse your food processor to combine. Allow the machine to run until the mixture comes together into a smooth, cohesive dough. It may take some time, so be patient, and do not add extra liquid to the dough.
On a lightly floured surface, roll the dough out very thin, to about 1/8th of an inch. Use any cookie cutter you desire. I like smaller crackers to nibble on, so I used a 1 1/2-inch round fluted cookie cutter. Transfer cut crackers to your prepared baking sheets, and re-roll scraps, cutting more crackers, until the dough is used up. Bake each sheet individually for 10 – 15 minutes, until very so slightly puffy and dry to the touch. They won’t really brown, so don’t panic if they don’t become golden around the edges. Let cool completely on the sheets, and store in air-tight containers at room temperature.

Notes

*In a pinch, plain vegan cream cheese could be used instead.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 202Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 325mgCarbohydrates: 28gFiber: 4gSugar: 1gProtein: 7g

August 14, 2010April 13, 2019

Hannah (BitterSweet)49 Comments