Love a good cheesy cracker? Try these easy peasy Cheesy Golden Crackers! I made these trying to create a classic childhood shapes cracker, and they’re pretty darn close. Supercharged with one of our favourite superfoods du jour – turmeric.
5 reasons you’ll love these crackers
- 20 minutes. Is all you need. To blitz, mix, and bake ’em to crispy perfection.
- They’re made with super simple pantry staples, which I hope you’ll have ready to go right now.
- No crumbly bits! These little bites will hold their own, even with the sturdiest of toppings.
- If you’ve got kids, you’ll know that crackers are pretty much right up there on any small human’s top-5-foods-to-take-to-a-deserted-island list (amongst ice cream and blueberries). Finally to give them a version you’re 100% happy with from a nutrition perspective too!
- Zero packaging. If you’ve ever picked up a box of crackers from the store and gulped down your desires to approach any semblance of a zero-waste lifestyle, these are one way to eliminate a whole bunch of future plastic baggies.
These are so easy and delicious, you have to try them. One thing’s for sure though, they’ll go quick. So I highly advise doing a double batch.
Want some dip for your crackers? Try these…
If you make this recipe, let me know! Leave a comment, rate it, and don’t forget to tag me @begoodorganics on Instagram. I’d love to see how you get on.
I hope you enjoy them – til next time, stay happy and well.
Ingredients
Dry
- 1 c wholegrain flour (e.g. spelt/wheat)
- 2 tbsp ground flax seeds
- 2 tbsp nutritional yeast
- 1 tsp baking powder
- 1 tsp sea salt
- ¼ tsp turmeric powder
- 1 tsp vege stock powder (optional)
- ¼ tsp ground black pepper (optional)
Wet
- 5 tbsp coconut oil firm
- 3 tbsp chilled water
Instructions
- Preheat oven to 180°C (350°F).
- Blitz dry ingredients in food processor until combined. Add wet ingredients and pulse until crumbly. The mixture should form a dough when pressed together. If not add water as needed.
- Split mixture in half and roll onto a floured surface until 1/4cm thick. Cut into rectangles and place on a lightly floured baking tray. Re-roll any offcuts and cut again until you've used up all the dough.
- Bake for 12 mins until golden then cool. Store in a glass sealed jar for up to 3 weeks. Enjoy on their own or with your favourite dips.
Recipe Notes
- Make it gluten free: swap the wholegrain flour for ⅓ c buckwheat flour, ⅓ c brown rice flour, and ⅓ c tapioca flour. Or 1 cup of your favourite gluten free blend.
- You can grind your own flax seeds, or replace with ground chia seeds. Alternatively add 1 tsp of guar gum (these all help the crackers to bind).
- If you have onion powder or garlic powder, try adding ½ tsp to the mix – even more delicious!
Nutrition Disclaimer
As a Registered Naturopath and Nutritionist, I create nutritionally-balanced recipes using whole food ingredients designed to support optimal health and wellbeing. While I encourage an intuitive approach to eating, I also recognise the value of understanding calories and macronutrients as tools to build awareness around your intake. This awareness can be helpful in aligning your nutrition with your personal health goals.
Please note: all nutritional information provided is an estimate only. Variations will occur depending on the specific brands used, recipe adjustments, and portion sizes consumed. If you have individual dietary needs or health conditions, I recommend booking a personalised consultation for tailored advice.
Nutrition
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Happy cooking. x Buffy
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Bine This sounds delicious and easy enough :-) Can I swap the coconut oil with olive oil though? -
Dharni Manga 
So tasty! you'd never know there wasn't any 'cheese' in there