Vegan Crunchy 3 Seed Crackers
Vegan & Gluten Free Salted Caramel Pretzel Chocolate Chip Cookies
December 8, 2020
Peanut Butter Munchie Mix
January 4, 2021
Whisk the dry ingredients together.
Add the water and stir to combine into a pliable dough.
Roll thin between two sheets of parchment paper.
Brush with a little oil and sprinkle extra seeds and salt on top if desired.
Score and bake at 350F for 12-15 minutes.
Remove the golden brown crackers from the outer edges and continue baking the rest for up to 6 minutes, or until they're golden brown. They'll crisp up right away as they start to cool.
Store at room temperature in a sealed container for up to 4 weeks.
Ingredients
Directions
Whisk the dry ingredients together.
Add the water and stir to combine into a pliable dough.
Roll thin between two sheets of parchment paper.
Brush with a little oil and sprinkle extra seeds and salt on top if desired.
Score and bake at 350F for 12-15 minutes.
Remove the golden brown crackers from the outer edges and continue baking the rest for up to 6 minutes, or until they're golden brown. They'll crisp up right away as they start to cool.
Store at room temperature in a sealed container for up to 4 weeks.
