Vegan spelt crackers with onion and rosemary

Name: Vegan spelt crackers with onion and rosemary
Prep time: 15 min
Cook time: 30 min
Ingredients: 240 g / 2 cups wholemeal spelt flour; 4 tbsp / ¼ cup nutritional yeast; 1 small onion, grated or super finely chopped; 2 tbsp chopped fresh rosemary leaves; 1 tsp baking powder; ½ tsp black pepper; heaped ¾ tsp salt; 6 tbsp / 90 ml olive oil (or other oil)*

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Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 30

Cost: $0.76 /serving

Author : Ania

comfort food easy

Vegan spelt crackers with onion and rosemary

Ingredients

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240 g / 2 cups wholemeal spelt flour4 tbsp / ¼ cup nutritional yeast1 small onion, grated or super finely chopped2 tbsp chopped fresh rosemary leaves1 tsp baking powder½ tsp black pepperheaped ¾ tsp salt6 tbsp / 90 ml olive oil (or other oil)*

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Instructions

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Step 1

Place the first 7 ingredients in a mixing bowl, stir well. These have a pronounced onion flavour, use half if you want a milder version (and more water in step 2).

Step 2

Add in olive oil, rub it into the rest of the ingredients with your fingers, next add just enough water to bring the dough together - approx. 30 ml / 2 tbsp. The exact amount of water needed depends on the size of your onion and, if you use cups, on how accurately you measured the flour.

Step 3

Rest the dough in the fridge for at least 30 minutes.

Step 4

Preheat the oven to 175° C / 350° F (no fan setting). Divide the dough into two and gently flatten it with a rolling pin. Roll it out to 3-4 mm / 1/8" in thickness and cut up into pieces using a pasta or pizza cutter.

Step 5

Bake for about 25-30 minutes, until golden. Allow to cool down. Store in an airtight container. I served mine with a sunflower version of this cheese and a sprinkle of dukkah made with pistachios rather than hazelnuts.