Amandas Vegan Flat Bread Recipes
AMANDA'S GLUTEN FREE (VEGAN) CRACKERS
A quick and easy foolproof cracker recipe that allows for some personal tweaking, and doesn't crumble away in your hands.
Provided by Amandas Kitchen
Categories Vegan
Time 28m
Yield 25 approximately a 14x14 inch square, 2 serving(s)
Number Of Ingredients 13
Steps:
- 1.Preheat oven to 350F and line a baking sheet with parchment. In a high-speed blender or processor, grind almonds into a flour. Do not over process or almonds will release oils. Sift flour before using to remove larger pieces. OR you can use store-bought almond flour.
- 2. In a large bowl, mix together the dry ingredients. Add wet ingredients and mix well with spoon. Knead dough with hands until it comes together. Shape into a ball.
- 3. Place ball of dough on parchment paper or a non-stick mat. Roll out dough until it's about 1/8 inch thick, or as thin as you can get it without ripping. With a pastry wheel or pizza slicer, slice into crackers.
- 4. Bake at 350F for 18-20 minutes until slightly golden in colour. 18 minutes is a softer cracker vs 20 minutes crispier.
- 5. Cool on baking sheet for 10 minutes Store in air-tight container once fully cool.
- *Note: Other flours might work in substitution for brown rice flour and almond flour, although keep in mind the flavour will change.
- *Note: tweak the spices to your liking!
Nutrition Facts : Calories 451.9, Fat 27.4, SaturatedFat 2.6, Sodium 589.6, Carbohydrate 43, Fiber 9.6, Sugar 1.9, Protein 13.4
AMANDA'S VEGAN FLAT BREAD
Amanda makes this amazing vegan flatbread that is ready in minutes! It really needs to be soy milk - regular milk won't do.
Provided by Sealy
Categories Quick Breads
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix dry ingredients.
- Add oil and soy milk, mix
- Knead on floured board for about 1 - 2 minutes.
- Press onto oiled cookie sheet.
- Smear topping on.
- Bake at 375 for about 20 minutes or until golden on top.
Nutrition Facts : Calories 395.7, Fat 15.2, SaturatedFat 2, Sodium 504.9, Carbohydrate 55.7, Fiber 2.1, Sugar 5.8, Protein 8.5
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