Buttery, flaky, Vegan Oat Cheddar Crackers perfect to take your charcuterie board up a level.
Course Snack
Author Two Market Girls
Ingredients
47g(1/2 cup) old-fashioned rolled oats
60mL(1/4 cup) non-dairy milk
90g(3/4 cup) all-purpose flour
1/4tspbaking powder
pinchsalt
125g(1 cup) vegan cheddar cheesecubed
1tspmiso paste
14g(2 tbsp) cold buttercubed
1flax egg(1 tbsp ground flax + 3 tbsp cold water)
For Topping
15mL(1 tbsp) melted butter
saltto taste
Instructions
In a small bowl, combine the oats and milk and let stand until the oats soften slightly, about 5 minutes.
In a food processor, combine flour, baking powder and salt and pulse a few times to blend. Add cheese, butter and miso paste and pulse until a coarse meal forms. Add flax egg and softened oats and pulse until a dough forms. Scrape the dough onto a large sheet of plastic wrap and gently knead a few times until thoroughly blended. Pat the dough into a disk, wrap it up and refrigerate until firm - about 1 hour.
Preheat the oven to 350°.
Work with half of the dough at a time. On a lightly floured work surface, dust the dough and rolling pin with flour. Roll out the dough to no more than 1/8 inch thick. Stamp out dough with round cookie cutters or cut into squares with a sharp knife. Brush off any excess flour and transfer the squares to one of the baking sheets. Refrigerate for at least 5 minutes, until the crackers are firm. Repeat with the second half of dough.
Lightly brush the squares with melted butter and lightly sprinkle with salt, and poke with a fork in the centre. Bake for about 10-12 minutes, flip, and bake about 10-12 minutes more or until the crackers are dark golden brown. Time will depend on your oven, but you want a dark golden colour so they cool to crisp, crunchy crackers.
Transfer to a rack and let cool before serving or packaging.