Fiesty And Fun Vegan Goldfish Crackers

This makes an awesome vegan goldfish crackers recipe or vegan cheezits, both of which were absolute favorites of mine as a kid. I was always chose the salty snack food over the sweets and desserts, and cheese crackers were sort of the ultimate in salty snacks, except for maybe cheese puffs, but that's for another day.

I really wanted to turn this into a whole wheat cracker recipe to give the snacks a bit of depth in flavor and more nutritional value, but you could always use one or the other of the flours, or even opt for all-purpose flour for a lighter and more "realistic" cracker.

I've seen moms who roll this dough out and then cut the vegan cracker recipe into tiny goldfish, and I think that's a super cute, fun project, especially if you have little helpers to do the cutting part. I found an adorable and tiny goldfish cookie cutter on Amazon that would work perfectly.

If you're more stretched for time but still want to present your family with vegan goldfish crackers, you can opt for a cheezits style cracker by just rolling the dough, placing it on the cookie sheet and scoring the dough into little squares.

Ingredients:

• 1 c. spelt flour
• 1 c. whole wheat flour
• 1/4 c. nutritional yeast
• 2 tsp. sea salt
• 3/4 tsp. turmeric
• 1/2 tsp. onion powder
• 1/2 tsp. cayenne (you can cut this out for kids who don't like any spice)
• 1/2 tsp. ground black pepper (you can also cut it out or reduce the amount)
• 1/2 c. vegan margarine, cubed and chilled (10 Tbsp.)
• 6 Tbsp. cold water

Directions:

Start by preheating your oven to 375 degrees F. Get two cookie sheets prepared with a light spray of cooking oil and set them aside.

Combine the flours, nutritional yeast, salt, turmeric, onion powder, cayenne, and ground pepper in a food processor and pulse gently until mixed together. Add in the cubes of cold margarine and pulse until the mixture is crumbly and looks like sand. Slowly add in the water and pulse until the mixture comes together in the middle of the machine.

Turn the dough out onto a lightly floured surface and roll it into a nice ball. Roll the dough out to about 1/8 of an inch thick.

If you're making vegan crackers like cheezits, gently move the rolled dough to your prepared cookie sheets. To move it without tearing hole in the middle, I like to fold it in quarters and transfer it to the cookie sheet. Then use a serrated knife to cut through the dough into squares, without separating the squares. I poked holes in the top with a fork to make sure the squares wouldn't puff up when baked.

If you're making vegan goldfish crackers, once the dough is rolled out, cut the goldfish like you cut cookies and transfer the shapes to the cookie sheets. You can also cut out the little goldfish eyes and smile with the tines of a fork.

Bake the crackers for 12 to 15 minutes, until golden and slightly browned. Let them cool for a few minutes before eating.

You can store these in a plastic bag or tupperware container for a few days.

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