Dairy-free ‘cheesy’ crackers

Our dairy free ‘cheesy’ crackers are a lovely lunchbox addition for children who have allergies and intolerances to dairy food. They’re super simple to cook, makes a big batch and is great for the freezer.

Nutrition Note: nutritional yeast offers a dairy-free savoury, and sometimes ‘cheesy’, taste and is a great substitute in recipes for dairy allergies. It also provides protein, folate and B12.

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Ingredients

• 2-3 tbsp nutritional yeast
• 1/2 tsp garlic powder
• pinch smoked paprika
• 1/2 tsp salt
• 1 cup wholemeal plain flour
• 3 tbsp polenta
• 3 tbsp olive oil
• 3 tbsp cold water (approx.)

Method

Step 1

Preheat the oven to 180 degrees Celsius and line a large baking tray with baking paper. -

Step 2

Add the nutritional yeast, garlic powder, smoked paprika, salt, flour and polenta to food processor and blend to combine. -

Step 3

Add the olive oil and process until fine crumbs form. Add the cold water, slowly, and process until the mixture forms into a dough. Be careful not to over process. -

Step 4

Remove the dough from the processor and lightly flour your benchtop and rolling pin. Use your hands to form the dough into a disk shape. Use the rolling pin to roll the dough out flat, continue rolling into a large rectangle shape about 1/4 cm thick. -

Step 5

Use a small cookie cutter to cut round biscuits, or cut into small squares, and prick the centre of each with a fork. -

Step 6

Place in the oven and bake for around 15 minutes, or until puffed and golden. -

Step 7

Tip: the crackers are soft but will harden on cooling. For a crispier cracker continue to bake for a further 5 minutes. -

Step 8

Storage: store in an airtight container for 2-3 days or freeze in individual portions. Uncooked dough can also be frozen for up to 2 months. -