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EZ Cheez-E Garlic Crackers (vegan)

RecipesAmanda Walter | Maple Alps15 Comments

I was not really allowed to snack as a child. If I was hungry before bed, my dad would let me have a spoonful of honey or a cracker. If I was really good, sometimes both. I do understand now - eating a ton before laying your head down to sleep is not the best thing for your body. Instead of getting the rest it needs, it spends the night digesting and creating crazy dreams with crazy plotlines. 

But I'm not here to tell you about eating before bed (or my crazy dreams). I'm here to talk about a cracker. The kind you eat with soup and dips, of course.

EZ Cheez-E Garlic Vegan Crackers | www.maplealps.com

Sometimes I get these wild ideas in the kitchen when I don't feel quite up to the task at hand - namely the dishes. This particular time, it was to see if I could make a cracker. I'm a tad tired of bread and spread (but not really). I like crunchy foods, and what is crunchier than a wafer of flour and olive oil? Really. 

But of course, me being me, I couldn't just make a plain cracker. Oh, no. I had to make an Italian cracker. I happened upon some flavoured olive oil in my cupboard and decided to use that to infuse some Italian deliciousness into my little snacks. It worked perfectly. Of course, if you do not have herb-infused oil, feel free to add the herbs directly to your dough! 

The yeast flakes were to add a little "cheesy" flavour and colour. I love nutritional yeast flakes and add them to pretty much everything I eat, so it was a natural choice, really. 

EZ Cheez-E Garlic Crackers | www.maplealps.com

I wonder who invented crackers. Was it a mistake? Was it some attempt to make bread last longer? I'm going to have to look that up some time. 

I am not sure why it took me so long to attempt making a cracker. After finding out how easy they are to whip up, I can't wait to experiement with more flavours and ingredients! 

I'm going to break these over some lentil soup! These would be great with a tomato and roasted almond dip too!

 

Related: Vegan Corn Chowder

EZ Cheez-E Garlic Crackers | www.maplealps.com

EZ Cheez-E Garlic Crackers (vegan)

what you need:

  • 1 cup all purpose flour

  • 3/4 cup whole wheat flour

  • 2 teaspoon ground flax seed

  • 1/2 teaspoon sea salt

  • 1 TBSP nutritional yeast flakes

  • 1/4 cup olive oil* (I used an infused one)

  • 1/2 cup water

  • 3 cloves garlic**

what to do:

1) Preheat the oven to 350 degrees F. Mix all dry ingredients in a bowl. 

2) Pour olive oil in slowly, mixing it together. Some clumps will be created, but don't worry about it - it will help make a flakier cracker.

3) If you are adding garlic and herbs, mix in now

4) Slowly add water, mixing well. The dough will be rough, but that is okay. Do not overwork it. Add a tablespoon or two if the dough is still dry.

5) Divide the dough into half and form them into a ball. 

6) Press the dough into a rectangle shape and place it in-between two pieces of parchment paper.

7) Roll the dough until about a quarter of an inch thick and the size of about half a baking sheet.

8) Brush lightly with olive oil and sprinkle garlic on top if so desired. You can cut the dough now, or wait until after cooling to break it apart as you desire.

9) Bake for 20-25 minutes, until edges are brown. Break apart once cooled if you chose not to cut them.
 

Notes:
* I used Italian-flavoured olive oil. If you would like that flavour, just add 1 teaspoon or so of Italian seasoning.
** You can mix the garlic into the dough, or brush the tops of the crackers before baking and sprinkle it on top.
 

 
#vegan #pantry
 
EZ Cheez-E Garlic Crackers (vegan) | www.maplealps.com

The Most Delicious Vegan Soft Pretzel

RecipesAmanda Walter | Maple Alps23 Comments

The past few weeks, I've been thinking a lot about the time I spent abroad. Let's face it, I'm still abroad, and I still experience things I haven't before, but I was specifically thinking about my time in Europe. It was a grand time. Food-wise, a highlight of mine was the amazing soft pretzels I could get pretty much everywhere. They were as big as my head, and delicious. When I got home, I made some for myself, but a few days ago, I really hit the jackpot when I decided to play around with the recipe some more. 

The most delicious vegan soft pretzels you'll ever make, sprinkled with pink himalayan sea salt! #MapleAlps #Vegan

I had some Earth Balance left over from my cupcake making days, so I figured, why not? 

The result was the softest, buttery, delicious pretzel to come out of my oven to date. I decided to share with the rest of you - because I'm really nice like that. 

Maple Alps Vegan Soft Pretzels

I always thought making pretzels would be a lot more complicated, but such is not the case! I remember the first time I tried a soft pretzel. I also remember that there were none left the next day. Seriously, every time I've made them in the past, those lucky enough to nab one, scarf it down pretty quickly. Imagine my surprise then when these turned out better that the former attempts. These are not as big as my head, but the flavour sure is!

Maple Alps Vegan Soft Pretzels

The secret to that beautiful brown pretzel is baking soda - baked on a baking sheet and then added to the bubbly pot of boiling pretzels. Mhm. Without it, it is just not the same. 

Anyway, enough from me. I bet you are drooling as much as I am ... ;-)

Maple Alps Vegan Soft Pretzels

The Most Delicious Vegan Soft Pretzel

What You Need:

  • 4 cups All Purpose Flour

  • 1 ½  cups Warm Water

  • 2 ¼  tsp Active Dry Yeast

  • 1 TBSP Organic Cane Sugar

  • 2 tsp Sea Salt

  • 4 TBSP Earth Balance

  • Olive Oil  

  • 2/3 cups Baking Soda

  • 10 cups water

  • Coarse Pink Himalayan Sea Salt

What to Do:

1) Mix warm water, yeast, sugar and salt in large bowl. Let sit 5 minutes till foamy

2) Add melted vegan butter. Stir in flour one cup at a time.
 
3) Knead on counter until elastic dough forms. 

4) Grease bowl and let rise 1 hour.

5) (Baking Totally Optional) Twenty minutes before dough is done rising, spread baking soda on baking pan lined with parchment. Bake in oven at 300 degrees F until ready to boil pretzels.

6) Once dough has risen, divide it into 8 equal parts. To twist pretzel into shape, roll the dough into long ropes. Hold at each end making a U shape, create a twist, and press ends down. 

7) Boil water. Carefully add the baking soda. 

8) Gently put pretzels in boiling water and let them "bathe" for 30 seconds. Put pretzels on parchment lined pan. Sprinkle with coarse pink himalayan sea salt.

9) Bake in oven at 450 degrees F for 10-12 minutes, until perfectly golden brown!

10) Allow to cool and enjoy either plain, or with some dipping sauce!


Do you love soft pretzels as much as I do?

Going to be trying these out? I want to know how it turns out! I will always find you when you use #MapleAlps!


 
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The most delicious vegan soft pretzels you'll ever make, sprinkled with pink himalayan sea salt! #MapleAlps #Vegan