toss the raisins in the powdered sugar to lightly coat, and then drop them into the yogurt coating. Stir to fully coat each raisin.
Pour the mixture out onto the prepared baking sheet and, using a fork or a chopstick, separate the raisins as much as you wish. Let the raisins sit until the yogurt coating sets, about 30 minutes, then break them apart into clumps.
These coated raisins are naturally gluten-free and vegan (if using the vegan Yogurt Coating on this page ).
cheesy fish
80 TO 100 CRACKERS
Tiny cutters work best for replicating the classic cheese fish crackers. You can find them online with a quick search, or make your own from a soda can with a great little tutorial at Miss Anthropist’s Kitchen ( MissAnthropistsKitchen.com ). The corn and oat flours in this recipe boost the nutrition and give a more complex texture to the crackers
.
¼ cup (30 grams) all-purpose flour
¼ cup (30 grams) whole-wheat flour
¼ cup (30 grams) corn or all-purpose flour
¼ cup (30 grams) oat or all-purpose flour
¼ teaspoon salt
2 ounces grated, loosely packed mild cheddar cheese
2 tablespoons coconut oil or unsalted butter
2 to 3 tablespoons hot water, divided
Preheat the oven to 350°F. Line 2 baking sheets with parchment and set aside.
Combine the all-purpose flour, whole-wheat flour, corn flour, oat flour, and salt in the bowl of a food processor fitted with the dough blade and pulse to combine. Add the cheese and coconut oil, and pulse to incorporate. Scrape down the sides of the food processor to free any trapped flour. With the food processor running, drizzle in the hot water, a little at a time, just until the mixture begins to pull together. You may not use all of the water.
Turn the dough out onto a lightly floured surface and gather it into a ball. Knead gently once or twice. Roll out the dough until it is slightly less than ¼ inch thick.
Using a very small fish-shaped cutter, or the cutter of your choice, cut out the crackers and carefully place them on the prepared baking sheets. Bake until golden around the edges, about 10 to 12 minutes, and cool before serving.
For gluten-free Cheesy Fish, replace the all-purpose and whole-wheat flours with an equal amount of gluten-free all-purpose baking mix. Roll out the dough between two pieces of parchment for easier rolling.
For vegan fish crackers, replace the cheese with 1 teaspoon nutritional yeast and ½ teaspoon onion powder. Add an additional tablespoon of water. Increase the salt to ½ teaspoon.
butter crackers
35 TO 45 CRACKERS
A touch of sugar makes these flaky crackers equally as tasty with peanut butter as they are with cheese. Look for a fluted edge cookie cutter to make your crackers look like the classic Ritz crackers
.
⅓ cup (45 grams) white spelt or all-purpose flour
⅔ cup (90 grams) white whole-wheat flour
¼ cup (30 grams) oat or cake flour
1½ teaspoons baking powder
1½ tablespoons cane sugar
½ teaspoon salt
3 tablespoons unsalted butter, chilled and cut into pieces
1 tablespoon flaxseed or olive oil
¼ cup (2 ounces) ice water, divided
1 egg
1 tablespoon milk
2 tablespoons unsalted butter, melted
¼ teaspoon salt
Preheat the oven to 400°F. Line 2 baking sheets with parchment and set aside.
Sift the white spelt flour, white whole-wheat flour, oat flour, baking powder, sugar, and salt together. Pour into the bowl of a food processor fitted with the dough blade (or in the bowl of a stand mixer fitted with the paddle attachment). Add the chilled butter and pulse to create a coarse crumb mixture. With the food processor running, stream in the flaxseed oil, followed by the water, 1 tablespoon at a time, until the mixture starts to form large clumps.
Turn the dough out onto a well-floured surface and gather it into a ball. Knead gently once or twice. Sprinkle a little more flour on top of the dough and roll it out until it is ¼ inch thick, rotating the dough by 90 degrees after each roll.
Prick the dough all over with a fork,
Pour the mixture out onto the prepared baking sheet and, using a fork or a chopstick, separate the raisins as much as you wish. Let the raisins sit until the yogurt coating sets, about 30 minutes, then break them apart into clumps.
These coated raisins are naturally gluten-free and vegan (if using the vegan Yogurt Coating on this page ).
cheesy fish
80 TO 100 CRACKERS
Tiny cutters work best for replicating the classic cheese fish crackers. You can find them online with a quick search, or make your own from a soda can with a great little tutorial at Miss Anthropist’s Kitchen ( MissAnthropistsKitchen.com ). The corn and oat flours in this recipe boost the nutrition and give a more complex texture to the crackers
.
¼ cup (30 grams) all-purpose flour
¼ cup (30 grams) whole-wheat flour
¼ cup (30 grams) corn or all-purpose flour
¼ cup (30 grams) oat or all-purpose flour
¼ teaspoon salt
2 ounces grated, loosely packed mild cheddar cheese
2 tablespoons coconut oil or unsalted butter
2 to 3 tablespoons hot water, divided
Preheat the oven to 350°F. Line 2 baking sheets with parchment and set aside.
Combine the all-purpose flour, whole-wheat flour, corn flour, oat flour, and salt in the bowl of a food processor fitted with the dough blade and pulse to combine. Add the cheese and coconut oil, and pulse to incorporate. Scrape down the sides of the food processor to free any trapped flour. With the food processor running, drizzle in the hot water, a little at a time, just until the mixture begins to pull together. You may not use all of the water.
Turn the dough out onto a lightly floured surface and gather it into a ball. Knead gently once or twice. Roll out the dough until it is slightly less than ¼ inch thick.
Using a very small fish-shaped cutter, or the cutter of your choice, cut out the crackers and carefully place them on the prepared baking sheets. Bake until golden around the edges, about 10 to 12 minutes, and cool before serving.
For gluten-free Cheesy Fish, replace the all-purpose and whole-wheat flours with an equal amount of gluten-free all-purpose baking mix. Roll out the dough between two pieces of parchment for easier rolling.
For vegan fish crackers, replace the cheese with 1 teaspoon nutritional yeast and ½ teaspoon onion powder. Add an additional tablespoon of water. Increase the salt to ½ teaspoon.
butter crackers
35 TO 45 CRACKERS
A touch of sugar makes these flaky crackers equally as tasty with peanut butter as they are with cheese. Look for a fluted edge cookie cutter to make your crackers look like the classic Ritz crackers
.
⅓ cup (45 grams) white spelt or all-purpose flour
⅔ cup (90 grams) white whole-wheat flour
¼ cup (30 grams) oat or cake flour
1½ teaspoons baking powder
1½ tablespoons cane sugar
½ teaspoon salt
3 tablespoons unsalted butter, chilled and cut into pieces
1 tablespoon flaxseed or olive oil
¼ cup (2 ounces) ice water, divided
1 egg
1 tablespoon milk
2 tablespoons unsalted butter, melted
¼ teaspoon salt
Preheat the oven to 400°F. Line 2 baking sheets with parchment and set aside.
Sift the white spelt flour, white whole-wheat flour, oat flour, baking powder, sugar, and salt together. Pour into the bowl of a food processor fitted with the dough blade (or in the bowl of a stand mixer fitted with the paddle attachment). Add the chilled butter and pulse to create a coarse crumb mixture. With the food processor running, stream in the flaxseed oil, followed by the water, 1 tablespoon at a time, until the mixture starts to form large clumps.
Turn the dough out onto a well-floured surface and gather it into a ball. Knead gently once or twice. Sprinkle a little more flour on top of the dough and roll it out until it is ¼ inch thick, rotating the dough by 90 degrees after each roll.
Prick the dough all over with a fork,
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