Best Vegetarian Christmas Recipes
Thursday, Aug 20, 2020, 4:01 pm
#5 Vegan Herbed Cream Cheese With Gluten Free Hazelnut Cream Cheese
Ingredients:
1 1/2 cups Bob's Red Mill hazelnut meal/flour
1 cup sorghum flour
1/2 cup tapioca starch/flour
3/4 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon organic light brown sugar
1/4 cup olive oil
1/4 cup non-dairy milk
1/4 cup water
2 organic free-range egg whites, beaten, or Ener-G Egg Replacer mixed for 2 eggs (equals 1/4 cup liquid)
1 tablespoon gluten-free brown rice syrup or raw agave nectar.
Directions:
Set aside a large baking sheet. Place an Exopat or Silpat non-stick liner next to it. Preheat the oven to 350 degree F.
In a large mixing bowl, whisk together the hazelnut flour, sorghum flour, tapioca starch, baking soda, sea salt, brown sugar.
Add in the oil, non-dairy milk, water, egg whites and brown rice syrup; beat to combine:
When the dough begins to form beat it until it becomes smooth. It will be slightly sticky. If it is very sticky and unmanageable, add some extra hazelnut flour.
Divide the dough in half. Place half the dough on the Silpat.
Slightly flatten out the dough with the palm of your hand.
Cover with a piece of plastic wrap.
Using a non-stick rolling pin, roll out the dough into a thin a layer. Remove the piece of plastic wrap. Use the edge of a rubber spatula to help smooth and straighten outside edges, if you like.
Note: The thinner the cracker is, the crisper it will be. The thinner it is, the faster it will brown as well- so if you like your crackers thin- keep a close eye on them as they bake to make sure you don't over-brown them.
Move the Silpat over to the baking sheet.
Score the flattened dough into cracker sized squares or rectangles (I like to use pizza cutter to do this).
Sprinkle the top with sea salt.
Bake in batches, in the center of a preheated oven for around 13 to 14 minutes or so, until the crackers are firm and slightly crisp (they will crisp up a bit as they cool, but they should be fairly crisp at this point- do remember to keep an eye on them so they don't brown too much).
Remove from the oven and allow the crackers to cool on a rack.
Store in an air-tight container when cool, if eating the same day. To store longer, I like to freeze gluten-free crackers and thaw at room temperature before serving. And if the crackers happen to soften from humidity, don't fret; reheat them briefly- on a wire rack topped baking sheet- to restore crispness.
Makes four dozen thin crackers.
Photo and Recipe Courtesy of glutenfreegoddess.blogspot.com
