First things first. I know it’s not Valentine’s Day yet but I don’t care. Love is always a good reason to make special things. And also I’m not that used to VD at all. In Brazil the celebration is on June 12th and while me and Matteo were living in Brazil it was the official date to celebrate (although we started to do something on the February 14th as well because it was the right date for him). Since we’ve moved to Ireland we’ve inverted things, but still celebrate on both dates. But you know I will always do things for him out of these dates, they are just one more excuse to celebrate.
Now, the crackers. I receive the C’est la Vegan newsletter and this week it brought two main topics: Valentine’s Day and Super Bowl Eats and between the links I found the “cheezy crackers“. The recipe mentioned in their post is about Celine’s “cheezy quackers” recipe (she writes the amazing Have Cake, Will Travel blog that I’ve been following for a long time). So I decided to give them a try. BUT I am not that kind of person that follow too much the rules and I came up with some changes in the recipe. And because of that I wrote to Celine to ask her the permission to write my version of her recipe. “Go for it!” she said, so here it is:
1 cup all-purpose flour
1/3 cup dairy-free/vegan parmesan
(I used Parmazano by Life Free From)
1/2 teaspoon black pepper and garlic
1 teaspoon fine sea salt
1 teaspoon dried paprika
1/4 cup vegan margarine
1/4 cup soy milk
Combine flour, pepper & garlic, paprika, salt and parmesan. Cut butter on top, add the milk and combine with your fingers until dough forms.
Preheat oven to 180°C. Roll it out and cut. I used the heart cutter this time. Place crackers on baking sheets. Bake for 15 to 18 minutes, depending on thickness. Let them cool and enjoy it!
I made more than 40 crackers and they didn’t last too much.