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Gluten-Free Hazelnut Crackers with Vegan Herbed Cream Cheese

Gluten free hazelnut cracker recipe with dairy free herb cream cheese spread and both recipes are vegan
Gluten-free hazelnut crackers and vegan herbed cream cheese.

Holiday fever has struck. The wheel of the year has turned once again and Winter Solstice is fast approaching. And that means party food, Dudes and Dudettes. Appetizing little bites of joy and peace. Gluten-free hazelnut crackers you can serve your guests without apology. Snowy soft herbed cream cheese you can offer your favorite vegan and your die-hard carnivore. That's right. Both. At once. To whet their appetite. A tease. A taste of deliciousness to get the festivities rolling.

And no one has to know how crazy easy it was to conjure these goodies.

They'll just be totally impressed you made your own crackers. And after they try one? You might even score a kiss beneath the mistletoe.

You've got your mistletoe hung, right?



Vegan herbed cream cheese on gluten free crackers
Crispy hazelnut crackers made with hazelnut meal.

Gluten-Free Hazelnut Crackers Recipe

We made these crackers thin and crispy. They were amazingly tasty, with a subtle hazelnut flavor. And not at all difficult to make.

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.

Instructions:

Set aside a large baking sheet. Place an Exopat or Silpat non-stick liner next to it. Preheat the oven to 350ºF.

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.




Gluten free crackers made with hazelnut flour and vegan cream cheese spread
Vegan creamy spread with fresh herbs.

Gluten-Free Vegan Herbed Cream Cheese Spread


I've tried two brands of gluten-free vegan cream cheese for this easy recipe, and each one has its charm. Vegan Gourmet cream cheese has a sweeter, yogurty tang to it, and Tofutti cream cheese has a milder, more neutral taste. Both are delicious with herbs mixed in.

Ingredients:

1 8-oz tub of vegan cream cheese
1 tablespoon fresh chopped chives
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped basil leaves
Pinch of organic garlic powder, to taste
Squeeze of fresh lemon juice, to taste
1 tablespoon Vegenaise vegan mayo

Instructions:

Scoop the cream cheese in a bowl and soften with a wooden spoon. Add the herbs, garlic, lemon juice, and Vegenaise. Mix well until blended and fluffy.

Cover and chill for an hour. Serve slightly softened near room temperature.

Serves 4.


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Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Note: 

For those of you unable to eat a soy based cream cheese, try my Raw Cashew Hummus as a base for this recipe.




22 comments:

  1. Stacey13:19

    Could you use Almond Meal in this recipe instead of hazelnut?
    I LOVE your blog and recipes Karina, some of my new favorite recipes are from your website!

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  2. I am SO excited about these!!! :-) THANK YOU, thank you for posting this recipe! :-) Can't wait to make them! Planning time to go grab some hazelnut flour later today (as I'm sitting here eating your wonderful mulligatawny stew) :-)

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  3. Perla14:22

    Holy yum! Gluten-free/vegan hazelnut crackers and vegan herbed cream cheese? I can't believe I actually have all the ingredients on hand! (Wait, I better check to see that there's actually 1/4 cup of So Delicious coconut milk left in the carton! LOL!)

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  4. This sounds like a great snack to serve at a holiday party. I am excited about the crackers! I get sick of the sesame seed crackers found in the store. Thanks for sharing!

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  5. Thanks for another great sounding recipe. Took the day off work tomorrow so I guess I have a project to try!

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  6. The crackers are just gorgeous. They're so perfectly shaped (I can tell you're a more patient baker than I am just by your crackers!)

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  7. Thanks, Everyone! These are so good. I've been eating them all week with this cream cheese spread- and also with hummus. I may be addicted. ;-) xox

    And yes, I think almond meal would also work.

    Karina

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  8. And Kalyn- Patient? Heehee. I'm a very messy, throw things together cook. The kitchen looks like a flour bomb went off when I'm done. xox

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  9. Looks so good! I didn't know bobs red mill had a hazelnut meal. But I do have a lot of hazelnuts...think I could make my own?

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  10. HI Karina,
    I made your pecan-coconut crust for my Thanskgiving pumpkin pie and my husband said it was the best crust he has ever eaten. Thanks for creating such delicious foods!
    I recommnend your blog to my clients- you are a wonderful resource who really makes a difference for everyone who is gluten free and vegans too.
    thanks
    Kristina

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  11. Hi Karina, I can see how these could be addictive! They are so beautiful and crisp looking. I've made almond crackers before and they were delicious, but I never got them so thin. Maybe it's the exopat or silpat liner? Where can you get them? I can't wait to try them!

    Pat

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  12. Hi Karina!
    I am gluten/soy/dairy free. Any ideas for cream cheese like spreads without soy? I miss it so much!
    Thanks!
    -Lara

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  13. These sound fab -will be giving them a go! Bet they taste with any sort of cheese

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  14. I've noticed you are using gluten-free brown rice syrup lately. Is there a substitute for this?

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  15. Thanks again, Beauties. These are all gone now. Need to make some for the weekend. ;-)

    As for the brown rice syrup- I've been using it as an alternative to agave. So if you'd rather use agave- it will work.

    xox Karina

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  16. Oh, my goodness!!! I just made these and they are divine! After reading your comment that almond flour would work just as well, I decided to go with that. I'm looking forward to trying it with hazelnut next.

    These crackers will not last long as my husband and I cannot get enough of them! And I LOVE the dip! WOW! I'm dairy-free, so I used Toffutti cream cheese, and I can't do lemons, so Vegannaise is out, but I used the Toffutti sour cream in its place and it turned out great!

    Excellent recipe! Thank you SO much!!!

    ReplyDelete
  17. I am going to seriously give this a try. Yours look like you went out and bought them. Very nice job.

    If you are interested I have a linky up to link all the Gluten Free Blogs to. Hope you can stop by and link up.


    http://myjourneywithcandida.blogspot.com/2010/01/gluten-free-blogs.html

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  18. I have never made crackers before, I'd love to try this recipe. What could I substitute for the brown rice syrup if I don't have any agave either?

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  19. Thanks again- everyone for the homemade gluten-free cracker enthusiasm. xox

    As for subbing the brown rice syrup- either agave or honey accomplishes the same thing- but may alter the taste a bit.

    xox Karina

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  20. Thank you so much for the delicious cracker and cheese recipe. I made an adaptaion of both and posted them on my gluten-free blog, referring to your site, of course!!

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  21. I was so excited to try this recipe but can't figure out what went wrong. I checked and double checked the recipe but my dough was the consistency of cake batter and I had to add a ton more flour (both sorghum and hazelnut) to even get a passable dough that I could pat onto a silpat. The flavor is nice but probably b/c of the extra flour they are a dry mealy texture. Sounds like I'm the only one having this problem but would appreciate any thoughts! I haven't had a good cracker in years! : )

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  22. The dough should not be as thin as cake batter. Perhaps the way you store flours, or the way you measure, affected the moisture content of the dough. It sounds like there was too much liquid. Humidity affects flours. Did you use dry measuring cups for dry and liquid measuring cup for wet? Eggs or replacer? If eggs, were they extra large? Was the dough warm? Such things do affect texture and ratios. Karina

    ReplyDelete

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