EASY CHEESY GLUTEN-FREE & VEGAN PUMPKIN CRACKER RECIPE
Can we talk for a sec-y about one of my absolute favorite purchases this year. After being on the fence on whether or not to purchase a nut milk bag (if that gives you any indication of what a minimalist I am), I went ahead and purchased the Ellie’s Best Nut Milk Starter Kit and no joke, it was one of the best purchases I have made in my life EVER!
The Nut Milk Starter kit comes with the Ellie’s Best Nut Milk Bag, 1lb of organic raw almonds, AND a cold brew infuser! TBH, I have been using the cold brew infuser mostly to contain my nut milks and not so much for cold brew, but I’ve used it for homemade cold brew a few times and its really nice to have.
I am still purchasing store-bought milk (MALK to be specific) for ease and convenience, but making homemade nut milk doesn’t take more than a few minutes, and unlike store-bought milk, your only limit is your imagination!
The one thing about homemade nut milk is that you’re then left with nut pulp which is really nutritious but you may not always be sure what to do with it. You can bake it into baked goods like muffins, or cookie dough balls like these. But my favorite thing to do with it is to make crackers!
Because you’re using nuts combined with superfoods like flax meal, these crackers are gluten-free, wheat-free, high-protein, low-carb and nutrient-dense! This recipe with pumpkin puree makes it a perfect Fall snack recipe. And once you’ve made a batch of nut milk, it takes just mere minutes to throw together this cracker dough.
NOTE: Ellie’s Best is offering my readers 10% off site-wide with the code ‘RH10’!
WHAT YOU’LL NEED:
Nut milk pulp from one batch of nut milk (note: if you don’t have nut milk pulp, you can sub 1/5C almond flour
1 Can of organic pumpkin puree (NOT pumpkin pie filling with sugar)
1/3C Daiya vegan cheese shreds
2T Trader Joe’s Everything But the Bagel seasoning + more for topping
1T Garlic powder
1/2tsp Avocado Oil
1/2tsp Kosher salt
Scant 1/4 tsp baking powder
LET’S DO THIS:
Preheat oven to 350 degrees, and line a baking sheet with parchment paper.
In a large bowl, stir together all of the ingredients with a nonstick spatula until well combined.
Form the dough into a ball in the bowl, then transfer the ball of dough to the center of the parchment-lined baking sheet.
Using the spatula, spread the dough evenly towards the edges of the baking sheet. Cover with plastic wrap, and use the dough roller to smooth the dough until it’s 1mm thick. It should reach or almost reach the edges of the pan on all sides. The edges don’t have to be perfect since you’ll be trimming the edges.
Remove the plastic film, and sprinkle the surface with more Everything But the Bagel seasoning (or seasoning of your choice).
Place the baking sheet in the oven, and set a timer for 15 minutes.
Remove the baking sheet and score the dough into 1.5” x 1.5” crackers (create a “seam” but do not cut all of the way through).
Bake in the oven for another 15 minutes, then remove and allow to cool. Once cool, break into crackers using the scored edges from the step above. If the crackers don’t feel crispy, return them to the oven in 5 minute increments until they do.
Serve with cheese, soup, hummus, or the dip of your choice!