Homemade Goldfish Crackers

BY JEN KOSSOWAN

INGREDIENTS

1 cup vegan cheese shreds ½ cup olive oil

1/3 cup water 1/3 cup nutritional yeast

1 tsp salt 1 tsp garlic powder 1 tsp onion powder ½ tsp turmeric ½ tsp paprika 2 cups all-purpose gluten-free flour 1 tsp baking powder

SUPPLIES

food processor or high-powered blender rolling pin small cookie cutter of choice bamboo skewer or wooden ice pop stick parchment paper or silicone liner baking sheet

1

Begin by measuring the vegan cheese shreds, olive oil, water, nutritional yeast, salt, and spices into a high powered blender or food processor and blend until fully combined. Add the gluten-free all-purpose flour and baking powder and pulse until all of the ingredients are evenly distributed. This works best in a food processor, but if you’re using a high-powered blender, just stop and scrape down the sides with a spatula as needed. It’ll come together with some patience.

Dump the mixture out onto a clean counter top and gently press it into a ball. If the mixture seems too dry, add a touch of water to help bring it together and if it feels too wet, add a touch more gluten-free flour to eliminate stickiness.

2

JEN KOSSOWAN is a kindergarten and grade one teacher and mama of two gorgeous kiddos. She’s passionate about play, loves a good DIY project, and can most often be found in her kitchen whipping up recipes that taste delicious while meeting her crunchy mama criteria. She started Mama.Papa.Bubba. on a whim in 2010 while living in the Middle East and has been sharing her recipes and activities there ever since.

mamapapabubba.com | mamapapabubba

3

Dust your work surface with gluten-free flour and gently roll the dough out until it’s about a half a centimetre thick. If you notice some cracking along the edges, use your hands to carefully press the dough back together.

4

Use a small cookie cutter to cut out your crackers. Depending on the shape of your cutter, a bamboo skewer or wooden ice pop stick might be helpful for releasing the dough shapes from the cutter.

5

Transfer the dough shapes onto a baking sheet lined with parchment paper or a silicone liner. Add details (like eyes and smiles) using your bamboo skewer or wooden ice pop stick if you wish.

7

Allow the crackers to cool fully before putting them in an airtight container and storing at room temperature.

6

Bake the crackers in a 350°F oven for 12 to 15 minutes.

Here’s a fun twist… Make a pizza version by adding 2 tbsp of tomato paste to the wet ingredients and 2 tbsp of dried oregano to the flour/baking powder mixture! Bake as usual for pizza flavoured goldfish crackers.