BUttermilk Crackers
If you live in London, you probably know Gail’s. If you don’t, Gail’s is a chain of bakeries with nice bread and the best crackers. The only problem is that those crackers aren’t vegan - there is buttermilk in them. But it is not a problem anymore, because I created this vegan version of them! No real buttermilk, just non dairy milk and some vinegar and oh my. The best thing to snack on, have a bit of hummus with,…
If you can’t decide what toppings to use, just split the dough in two, three or four pieces and try all of those toppings (that is exactly what I did). Easy peasy :))
Makes two baking sheets
Ingredients
80g whole wheat flour
90g all purpose flour
1/2tsp baking powder
1/4tsp baking soda
1/2tsp salt
1tsp caster sugar
60ml olive oil (or vegetable oil)
1/2 cup non dairy milk
1/2tsp vinegar (either white wine or apple cider)
oil for brushing crackers
Toppings
4tsp za’atar or
2tbsp nutritional yeast or
2tsp nigella seeds with 2tsp sesame seeds or
4tsp olive oil + minced 4 cloves garlic
Method
Mix milk with vinegar and leave it for about 10mins.
Add together all the dry ingredients - flours, baking powder, baking soda, salt and sugar in a medium bowl.
Mix oil and milk with vinegar into it. Stir it until you have soft, sticky dough. Leave it to rest for about 15mins.
Preheat oven to 220C/200C (fan).
Divide the dough into two halves and set one half aside. Sprinkle a sheet of baking parchment with flour and roll half of the dough on top of it to the thickness of 1 pound coin. Transfer to a baking sheet and repeat with the second half of dough.
Brush the surface of the dough with a bit of oil (unless you are using garlic already mixed with oil) and sprinkle it with your choice of topping.
Bake for 12-15 mins (turn the baking sheets around halfway through). Leave them to cool on a cooling rack and then brake into shards.