Black Pepper and Rosemary Crackers
Yum! These crunchy little crackers will fill your house with a deep rosemary aroma as they bake. They’re not too salty yet super flavorful, by themselves or spread with your favorite dip.
Black Pepper and Rosemary Crackers
Yum! These crunchy little crackers will fill your house with a deep rosemary aroma as they bake. They’re not too salty yet super flavorful, by themselves or spread with your favorite dip.
METHOD Oven
DIET Vegan
Ingredients
- 1/2 cup of Unbleached all-purpose flour
- 1/2 cup of Whole wheat flour
- 1/4 teaspoon + 1/8 teaspoon of Sea salt
- 2 teaspoons of Rosemary, crushed between your palms
- 1/8 teaspoon of Garlic powder
- 1 Tablespoon of Canola oil (non-gmo is best)
- 1/4 cup + 2 tbsp of Water
- 1/2 teaspoon of Freshly ground black pepper, divided
Instructions
- Preheat oven to 425 F and line a baking sheet with parchment paper.
- In a medium mixing bowl, mix together the flours, salt, rosemary and garlic powder. Add oil and water, mix until a stiff dough forms.
- Divide dough in half. Roll out one half to 1/8 thickness, sprinkle with ¼ tsp pepper. Use a small cookie cutter (I used a 1 inch one) to cut your desired shapes. Repeat with other half of dough. Prick crackers all over with a fork and place on prepared baking sheet.
- Bake about 10 minutes, until bottoms are golden brown.
Nutrition
Calories: 187kcalCarbohydrates: 31gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 196mgPotassium: 101mgFiber: 3gSugar: 1gVitamin A: 6IUVitamin C: 1mgCalcium: 13mgIron: 2mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂
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