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Sour Cream and Onion Crackers
Ingredients:
2 packed cups nut or seed pulp
3 tbsp whole psyllium husks
2 tsp ground flax
3 tbsp nutritional yeast
1 ½ tsp onion granules
1 tsp dried dill
¾ tsp parsley
½ tsp garlic granules
2 tsp apple cider vinegar
Optional:
¾ tsp salt or to taste
Instructions:
Preheat the oven to 350 F. Line a baking sheet with parchment paper.
In a bowl combine all the ingredients and mix.
Lay a piece of parchment paper on the counter. Place your ball of cracker dough on the parchment paper. Cover the ball of dough with another piece of parchment paper and evenly roll the dough to 2-4mm thickness. Using a cookie cutter, pizza cutter, or knife, cut your dough into desired size and shape. Place pieces of cut crackers onto your lined baking sheet. Do not overlap the pieces.
For 2-3 mm cookies bake for 10 minutes, flip and bake an additional 10 minutes. Keep an eye on the crackers during the second baking time to make sure they don’t burn. Crackers should be almost completely firm when done. They will further harden as they cool.
For 3-4 mm cookies bake for 15 minutes, flip and bake an additional 15 minutes. Keep an eye on the crackers during the second baking time to make sure they don’t burn. Crackers should be almost completely firm when done. They will further harden as they cool.
Store in an airtight container or bag for up to 5 days for optimal freshness.
