Turmeric Crackers with Fennel Seeds (Gluten-Free, Vegan)
Total Time
45 minutes
Prep Time
35 minutes
Cook Time
10 minutes
Rating
4.43 out of 5 stars
(7)
Ingredients
6 servings
- 1 1/4 cups all purpose gluten free flour (with or without xanthan gum)
- 4 tsp fennel seeds
- 2 tsp ground turmeric
- 2 tsp sea salt
- 1/2 tsp baking powder
- 1/4 tsp freshly ground black pepper
- 1/2 cup water
- 1/4 tsp apple cider vinegar
- 2 tbs olive oil (+ extra for brushing)
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Preparation
Step 1
Mix.
Step 2
In a large mixing bowl, combine dry ingredients. Stir until mixed well.
Step 3
Combine water, vinegar, & oil. Pour into dry ingredients.
Step 4
Knead.
Step 5
Using your hands, knead until a soft and smooth dough forms.
Step 6
Shape into a ball, wrap in plastic wrap or place in a lidded container and refrigerate for at least 30 minutes
Step 7
Preheat oven to 425°F. Line a cookie sheet with parchment paper, set aside.
Step 8
Divide.
Step 9
Remove dough from fridge and divide into 4 balls.
Step 10
Roll out.
Step 11
Using one ball at a time, roll out dough on floured parchment paper until about 1/8-1/4" thick.
Step 12
Cut.
Step 13
Using a pizza cutter or very sharp knife, slice dough into desired cracker shape (I like to make long rectangular crackers).
Step 14
Place on sheet.
Step 15
Using a wet fork, very carefully lift each cut cracker from the floured parchment and place onto your parchment lined cookie sheet.
Step 16
Bake
Step 17
Brush crackers with olive oil & bake for 10 minutes, or until firm and edges are beginning to brown.
Step 18
Repeat with remaining balls of dough or refrigerate/freeze dough for later use.
Step 19
Cool.
Step 20
Let crackers cool completely before serving. Store in an airtight container at room temperature for up to one week.
Step 21
Enjoy!
Step 22
Save recipe for the next time?
