⏰ Prep: 10 mins • Bake: 15 mins ⠀⠀
👶🏼 Suitable from 6 months. For under 1’s - shape the crackers into finger-length strips so they are easy to hold
🌱 Vegan
❄️ Store in an airtight container for 4-5 days, or you can freeze the uncooked dough or the cooked crackers for up to 3 months
These super-easy to make crackers are the perfect lunchbox or after-school treat, and they're great for toddlers too. The kids (and adults😜) won’t be able to get enough of these!
Ingredients
20g basil leaves
50ml @loveoggs aquafaba OR 1 egg
110g Vegan butter or regular butter
100g Vegan grated cheddar or regular cheddar/Parmesan
180g flour
2 tbsps chia seeds
Method
Add basil leaves and aquafaba/egg to your food processor and pulse until completely combined.
Now add flour, cheese, butter and chia seeds and pulse till the dough comes together.
Tip the dough out onto your work surface, it’ll form into a ball easily. (If the dough is too sticky, wrap it with some cling film and refrigerate for approximately 30 minutes, for a best texture, easily to work with).
On a non sticky baking paper (I used a silicone baking mat) flat the dough with a rolling pin (approximately 3-4mm thick) and cut it using a cookie cutters.
Any excess dough, gather up and re-roll.
Bake at 180° for 10-15 minutes until crisped up.
Let the crackers cool.
Enjoy!
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